My parents have a persimmon tree and every fall it produces a bounty. The two of them can only eat so many persimmons, so guess who receives cases of them – yep, me. We love eating them as fruit but sometimes they all ripen at the same time so I developed this recipe to use them in a different way. My family loves these muffins! Hope you enjoy this unique fall treat!
Gluten-Free, Dairy-Free Persimmon and Pecan Muffins
*use Hachiya persimmons for this recipe (not Fuyu)
4 large ripe persimmons (or 1 1/3 cups persimmon pulp)
1 ½ teaspoons baking soda
¾ cups turbinado sugar
½ cup unsweetened apple sauce, room temperature
3 Tbsp flax seed meal
½ cup + 1 Tbsp water
2 teaspoons vanilla extract
1 cups almond flour
1 ¼ cups GF oat flour
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground allspice
¼ teaspoon ground cloves
¾ cup chopped pecans
2 Tbsp Nutritional Yeast (optional)
No-stick cooking spray
Position rack in center of oven and pre-heat to 350°F.
Peel persimmons. Press pulp through coarse sieve into medium bowl. Measure 1 1/3 cups persimmon puree into small bowl. Mix baking soda into puree and set aside.
Combine flax meal and water in a small bowl and let it develop for 10-15 minutes.
Beat sugar and apple sauce in large bowl until blended (mixture will be grainy). Add flax mixture and vanilla and combine well.
Sift flour, cinnamon, salt, allspice and cloves into the apple sauce mixture; blend well using a rubber spatula.
Mix in persimmon mixture and pecans. Transfer batter to greased muffin pan. Bake cake until toothpick comes out clean, about 55 minutes.
NOTE: The muffins do not rise very much so fill your muffin tin almost to the top. Alternately, you can put the batter in a square 8×8 cake pan and have a moist cake instead.
This post was featured on Healing with Foods Friday