Ever see these while driving around this time of year? No leaves but lots of bizarre fruit. Well, those are persimmons.
When we were growing up my beat friend's family had a couple of these trees. We were told that they are very sweet, soft and delicious. But don't be fooled and run up and bite into it as the skin will make your mouth pucker.
When they're ripe they feel like gelatin covered in an outer skin/peel. If you peel it and cut out the core you have a gelatinous orange flesh which makes pudding like cakes. You can make steamed Persimmon Pudding or Persimmon Bread. These usually have their share of eggs, buttermilk and cream. Here we're going fat free and dairy free with coconut sugar and maple syrup to keep the glycemic index low.
Preheat oven to 375 degrees Fahrenheit
1 cup 100% whole wheat pastry flour
3/4 cup oat flour
2 teaspoons cinnamon
1 1/2 teaspoons baking power
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 cup coconut sugar
(optional add 1/2 teaspoon allspice)
1/4 tsp sea salt
1 cup peeled and mashed Hyacinth Persimmon Pulp
1/2 cup almond milk
1 teaspoon real vanilla extract
1/2 cup real maple syrup
Blend the dry ingredients in a large bowl (I like to use a whisk). Mix all the wet ingredients in a separate bowl. Add the wet to the dry and mix just until blended.
Pour into a non stick bread pan. Tap the mixture on the counter to remove bubbles and then place in the pre-heated oven. Bake for 46 minutes. Let it rest for about 45 minutes to an hour before removing it from the pan. The middle will be very pudding like as opposed to bread like.