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My friend, Sharon, generously gave me a couple cups of ripe persimmon fruit over a year ago. Well, today I finally thawed them out and created this recipe. This version is gluten free (GF), but you could use any combo of wheat or other grain/nut flours.
The moisture content required a little longer baking time than usual (about 28 minutes instead of 23 minutes, in my oven). I’m really happy with the taste, because I had no idea what to expect!
Dry Ingredients:
1/3 C EACH – amaranth, coconut, brown rice & garbanzo bean flours
1/4 C oat flour/rolled oat combo (GF)
1/4 C ground walnut/pecan/hazelnut combo
1/4 C ground flax seed
1 t baking soda
1 t baking powder
1/2 t salt
1 t cinnamon
Wet Ingredients:
2 C very ripe persimmon fruit puree
1/4 C pure maple syrup
1/4 C coconut milk (full fat)
1 t vanilla extract
Raw sugar granules
Assembly:
Combine the dry and wet ingredients separately, then mix together. Spoon into 12 muffin liners. Sprinkle ~1/8 t raw sugar on top of each. Bake at 350 degrees for about 28 minutes.
**Vegan, dairy free, egg free.
Chinese 5 Spice Gingerbread (GF)
This gingerbread is delicious and “just sweet enough.”
For this, I started with my Sunflower Butter Energy Bar (GF) recipe. My original goal was to create a gingerbread-flavored version. However, I decreased the seed butter by quite a bit, and I added some baking soda and vinegar. This resulted in a fluffy “cake,” rather than a dense “bar.” The tofu and molasses create a moist sponginess.
I also wanted to use some Chinese 5 Spice that I’d been neglecting. It contains a blend of star anise, cinnamon, clove, fennel, and pepper. It smells heavenly!
Don’t use it for meat and poultry!
WET INGREDIENTS
1 box (12.3 oz) Firm Silken Tofu (Mori Nu)
1/4 C maple syrup
1/4 C molasses
1/4 C Once Again sunflower seed butter
1/2 C non-dairy milk
1/2 t apple cider vinegar
1 t vanilla extract
DRY INGREDIENTS
1/4 C EACH: quinoa flour, millet flour, brown rice flour, garbanzo bean flour & rolled oats (GF)
1/2 C oat flour (GF)
2 T ground flax seed
3 T fine shred unsweetened coconut
1 t baking soda
1/2 t EACH: Chinese 5 Spice, cinnamon, ground ginger & cardamom
1/4 t EACH: salt, coriander & nutmeg
ASSEMBLY
Puree the wet ingredients in a food processor. Combine with the dry ingredients. Grease a square glass pan with coconut oil. Bake for 30 minutes at 350 degrees. (You can also try baking in muffin liners for 23 minutes. I’m going to do that next time!) Cool on a wire rack before cutting.
Freeheel Vegan 