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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.
Here is a snack cake (i.e. healthy cookie) that is gluten free (GF) and almost fully NSNG (No Sugar No Grains). The little bit of sugar comes from the cranberry sauce. Otherwise, they are just banana-sweetened. I used my Pineapple Cranberry Sauce, but you can use any cranberry sauce.
These are moist when baked for 10 minutes. The sweetness of the banana pairs nicely with the tanginess of the cranberry. Another new recipe success!
Cranberry Banana Snack Cakes (GF)
INGREDIENTS
1/4 C ground flax
1/4 C quinoa flour
1/4 C garbanzo bean flour
1/4 C coconut flour
1/2 t cinnamon
1/2 t baking powder
1/4 t salt
1/8 t allspice
1 ripe banana
1/3 C cranberry sauce
1/4 C full fat coconut milk
1 t vanilla extract
ASSEMBLY
1. Combine the dry ingredients in a medium bowl.
2. Mash the banana with the rest of the ingredients on a dinner plate.
3. Combine the dry + wet ingredients.
4. Use a Silpat or parchment paper on a cookie sheet. Make tablespoon size balls using a cookie scoop or spoon. Roll them in your hands and flatten into discs.
5. Bake for 10 minutes at 400 degrees. Cool on a wire rack. Makes 24.
Freeheel Vegan 