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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.
For me, pregnancy means hunger! Tonight, I was craving something sweet. However- I’m at my ski condo, which means there are very few ingredients here to work with. Fortunately, I was able to put this simple treat together with the few things on hand…
INGREDIENTS
1 T coconut oil
2 peeled, thin-sliced organic apples (I used Pink Lady apples)
1 T coconut milk (full fat)
1 T maple syrup
1 T ground walnuts
Large dash cinnamon
ASSEMBLY
1. Grease a glass pie pan or square pan with the coconut oil.
2. Toss the apple slices with the coconut milk, maple syrup, walnuts and cinnamon in a large bowl until well coated.
3. Bake uncovered at 375 degrees for 25 minutes. Stir and return to the oven for another 10 minutes.
4. Serves 2 adults and 1 #minivegan. This would be really good with a scoop of vegan ice cream!
Freeheel Vegan 