This gluten-free sweet bread is a terrifically
satisfying baked treat. Unlike many gluten-free desserts that are a “decent
substitute” for treats made with wheat, this moist and light persimmon bread is
a strong contender matched against any wheat bread (with no explanations or
excuses needed). Use soft-ripe persimmons (such as the Hachiya) rather than crunchy
persimmons (such as the Fuyu). The persimmons must be very ripe and squishy (so
that they are at their sweetest). Remember that the soft-ripe style of persimmons
are astringent until they become ripe. Even overly ripe persimmons work well for
this bread. You can use this recipe for making persimmon muffins too, just note
the reduced baking time.
Ingredients
2 c. soft-ripe persimmons (approximately 6 persimmons)
4 eggs
½ c. coconut oil
½ c. melted butter
½ c. melted butter
1 c. honey
1 tbsp. lemon juice
1 tsp. vanilla
1½ c. teff flour
2 c. brown rice flour
2 tsp. baking soda
1 tsp. baking powder
1 tbsp. orange peel
½ tsp. salt
1½ tsp. cinnamon
½ tsp. nutmeg
¼ tsp. allspice
Directions
Preheat
the oven to 350°.
Peel the skin off the persimmons. Swirl the
persimmon meat in the blender until smooth. Beat the eggs in a small bowl. Melt the butter. Combine the oil, butter, and honey in a large mixing bowl. Add the swirled
persimmons, beaten eggs, lemon juice, and vanilla.
In a separate bowl combine the dry
ingredients and blend them together well.
Mix the
dry ingredients into the wet ingredients and stir them together (scraping the
sides and bottom of the mixing bowl) until they are fully blended. The mixture
will remain a little lumpy because of the orange peel, but try mix in all “bubbles”
of flour, without over-mixing (since over-mixing can cause the batter to become
tough and make the bread heavier.
Divide
the batter into 2 oblong standard-sized bread-baking dishes. Bake the persimmon
bread for one hour at 350°. Bake muffins (in muffin tins) for 30 minutes at
350°. Bread or muffins are done when a knife inserted comes out clean.
You may
wish to get creative by adding ½ c. of walnuts, pecans, chocolate chips, chopped dates, and/or crystallized ginger chunks to this recipe.
Personally, I love this bread just plain with butter, soft goat cheese, or
cream cheese spread.
Eat well, be well, live deliciously!
Did you publish the book of recipes?
ReplyDeleteNot yet Kubota Gal. I need to come up with more recipes first. I still plan to publish the book one day but for now it's all virtual. Thanks for asking. P.S. I'm working on a kale chip recipe this week.
ReplyDeleteI agree, I love Pamela's, especially her pancake mix. However, I've just recently realized (I think I was just in denial) that the pancake mix has almonds and milk. :( Can you think of a good alternative, I've yet to find one. When I bake with others they outcome is always iffy, sometimes with the middle not cooking and almost like a gel consistency. Any ideas why? Thanks, hope to try this recipe, sounds delicious. :)
ReplyDeleteCheryll: If you are vegan or allergic to dairy then the milk is a problem. I don't know what the problem would be with almonds. Unless you are allergic to nuts, I suppose. But here are a few suggestions. First, the bread mix does not have almonds or milk in it. Only the pancake mix does. Second, my recipe uses teff flour and brown rice flour and it works just fine with that combo, no Pamela's needed. As for pancakes, my husband is the gluten-free pancake king and he uses Pamela's or Bob's mixes. Check out Bob's.
ReplyDelete