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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!
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
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
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.
I’ve been making my own non-dairy milks in my Vitamix blender for as many years as I’ve been vegan (over five!). Homemade milks save you $$ MONEY! I’m frugal to the core.
Homemade milks also taste much better than the vast majority of packaged non-dairy milks. Of course, I do like the taste of packaged unsweetened soy milk (containing just organic soybeans and filtered water), but I haven’t found a commercial nut milk that I like. Sorry- but they taste icky and “chemically” to me. And, I don’t want vegetable gums/oils and sweeteners in my milk.
Here’s the milk I currently make…
COCO-HAZELNUT RICE MILK
Scant 1/2 C cooked short or med grain brown rice (*do NOT use long grain)
1/3 C raw hazelnuts (or any kind of raw nut that you like)
1/4 C unsweetened coconut shreds (coarse or fine shred)
4 C water
1 t vanilla extract
1. Cook a batch of brown rice ahead of time. Freeze in 1/2 cup portions so you’ll have just what you need when you’re ready to make some milk. Thaw the portion of rice while the nuts and coconut are soaking.
2. Soak the nuts and coconut in the water overnight or 4-8 hours, in the fridge.
3. Blend the rice, nuts, coconut, water and vanilla in a high powered blender.
4. I don’t strain out the sediment, but you can if you want to. I just shake before pouring. (After 5+ years of drinking homemade milks, the little bit of sediment just seems “normal” to me.)
5. Store in the fridge in glass jars. Use within about a week. (After that period of time, it will turn into a sort of kefir.)
*To learn why you do NOT want to use long grain rice, read my previous blog post Milk A Plant. That post also contains my similar recipe for date-sweetened Brazil Nut Rice Milk.