Gluten-Free Persimmon Bread
When we bought our house, we became the caretakers of an array of fruit trees the previous owners had planted, one being a magnificent Fuyu Persimmon tree. It bears so much fruit every year we had to look for ways to take advantage of it during harvest in late November, from eating them sliced with a bit of tajin salt to making jams and dried fruit. When some of our family members developed food intolerances such as gluten, this recipe was no brainer for a delicious treat we can all eat during the holidays. It's been a tradition for the past 14 years.
Ingredients
- 3 large cage-free AA grade eggs
- 1 cup almond flour
- ½ cup tapioca flour
- ¾ cup coconut sugar
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 teaspoon ground cinnamon
- ½ cup chopped walnuts
- 1 teaspoon backing soda
- ½ cup raisins
- 1 stick of cinnamon
- 5 Fuyu persimmons (medium size, ¾ ripe)
Directions
- Preheat oven to 325°. Oil a 9x4 inch pan
- Peel and dice 4 persimmons, cook with little water and 1 stick of cinnamon until soft and puree in blender to make pulp
- In a small bowl, combine flour, cinnamon, salt, nuts, and raisins.
- In a small bowl, blend eggs, sugar, and oil. Mix the baking soda into pulp and add to sugar mixture. Fold in Flour mixture. Pour into prepared pan.
- Slice 1 persimmon across the center horizontally, as thin as possible. Garnish over.
- Bake for 75 minutes, or until tester inserted in the center comes out clean.
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