I LOVE persimmons – persimmons with nut butter, persimmons in salads, persimmon muffins, persminis, and now, in what is potentially my new favorite persimmon thing: my gluten free persimmon loaf. This loaf is somewhere between a bread loaf and a blondie, with the perfect amount of sweet and a heartiness that leaves you feeling satiated and happy. I’ve found it to be an amazing pre-workout snack with a slather of almond butter, and I’ve made it every week since my first loaf (with a few tweaks to ensure it’s perfect for you). With any luck, you can find this fruit growing on trees in your neighborhood like I do (maybe pick with permission though).
I hope you enjoy as much as we do. ‘Tis the season for persimmons and sharing the love, so I’ll certainly be making this for the people I love this season (including myself). ♡
Gluten Free Persimmon Loaf
WHAT YOU NEED:
- 3 ripe persimmons
- 1/4 cup butter at room temp + 1 TB for loaf pan
- 1/2 cup Jovial gluten free pastry flour
- 1/3 cup almond flour
- 1/3 cup coconut sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 pastured egg
- Optional: 1/4 cup chopped walnuts/nuts of your choice and/or leftover cranberry sauce
WHAT YOU DO:
- Preheat oven to 350 degrees
- cut the stem tops of the persimmons, place them in your loaf pan, and put it in the oven for 20-30 minutes until persimmons are just barely bursting
- combine all dry ingredients in a large bowl
- pull out loaf pan, dump persimmons and butter in Vitamix or blender, and blend until smooth
- butter your loaf pan and set aside for now
- ensure the persimmon mixture isn’t too hot (should not be steaming), add egg and vanilla and blend again until smooth
- now scoop the persimmon mixture into the dry ingredients and mix until blended into a batter
- if you’re using walnuts, mix them in
- pour/scoop batter into loaf pan and spread evenly
- top with more walnuts and cranberry sauce if desired
- bake for about 40 minutes or until a knife comes out clean
- let cool, slice, ENJOY! Note: I like this best fully cooled down because the texture and moistness (yes I said moistness) is amaaazzing!
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