Fall Spiced Persimmon Bread
Not a pumpkin recipe!!!
Fun fact, I had never eaten a persimmon before today, let alone use it in a recipe. But, I got a few fresh persimmons in my CSA box from a local farmer, so I knew I had to use them in a recipe. And thus, this beautiful bread was born.
I’ve said this in previous posts, but living in alignment with the seasons is truly the best way to find total mind-body balance. Eating seasonally is not only easy and cost effective, but it’s also a really fun way to try new foods that you wouldn’t normally eat. Everything tastes better when it’s in season, so always make an effort to check out the seasonal produce when you’re at the grocery store. And if there’s a food you’ve never tried before, all it takes is a quick google search to find a delicious recipe to use it in!
So this week, I challenge you to try out a new seasonal item - and no, I don’t mean a pumpkin spice latte from a new coffee shop. Stop by your local farmers market or shop in the local section of your grocery store, and pick out something that you’ve never had before. And of course, be sure to also grab a few fresh persimmons to make this bread. It’s incredibly easy to make, so nourishing, and even more delicious. It makes for the perfect addition to your breakfast with some vegan butter, or warmed up as a dessert with some vegan vanilla ice cream. I used monkfruit sugar to keep it entirely sugar free, but feel free to sub coconut or any granulated sugar that you have on hand. Either way, I know you will absolutely love it.
Happy baking!
RECIPE
Ingredients:
2 flax eggs (2 tbsp flaxseed meal + 4 tbsp water)
1/2 cup monkfruit or coconut sugar
2/3 cup persimmon purée (I just blended 2 small fresh persimmons with a little water until smooth! It should resemble canned pumpkin)
1/4 cup melted vegan butter
1 tsp vanilla
1 cup gluten free flour
1/3 cup almond flour
1 1/2 tsp baking powder
Cinnamon & pumpkin spice
Golden raisins
Chopped walnuts
Directions:
Prepare flax eggs and set aside to thicken, then add to a bowl with sugar, purée, butter, and vanilla. Mix until smooth.
Slowly fold in dry ingredients and gently mix until fully combined.
Spread across a small loaf pan and bake at 350 for 25-30 minutes or until knife comes out clean. Remove and let cool completely before slicing.