We have a persimmon tree that had more than we could eat, until the tree trimmer came by and stole our persimmons. I was pretty ticked off. He didn’t leave them…why would they do that?! Good thing I collected a bunch before he came. If you don’t know what persimmons are, here’s a picture of some of ours :)
With so many, I began to make a few things. I made persimmon ice cream (recipe coming), I ate them all by themselves, I added them to our smoothies (great sweetener, don’t need any other kind!), I added them to our salads, I fed them to our turtle (he looooves them), and I decided to bake some persimmon bread to give away since I had to find a way to use them up quickly. I also had other ingredients that needed to be used up…or thrown out, like sugar.
Now, it’s best to use the persimmons when they’re really ripe, so it’s easy to mash them. I used our juicer to get the pulp, but I didn’t separate the juice, it all went in together.
I got the recipe from one of my favorite recipe sites, here’s the original: Allrecipes.com but I made a few changes. The first batch I made them into muffins, the second, I used a glass baking pan. Original recipe calls for three 6×3 inch loaf pans though. Here’s my version:
INGREDIENTS (*organic):
1 cup of persimmon pulp (about 3-4 persimmons)*
2 tsp baking soda
1.5 c of sugar*
1 cup of coconut oil*
2 eggs*
1.5 tsp ground cinnamon*
1/2 tsp ground nutmeg
1/2 tsp salt*
2/3 c water
3 c of kamut flour*
1 c chopped raw walnuts*
1 c dried currants*
DIRECTIONS:
Preheat oven to 350F degrees. Grease pan(s), unless you’re making muffins.
In a small bowl, combine the pulp and the baking soda, mix and let sit for 5 minutes.
In another bowl, combine the sugar, eggs, cinnamon, oil, nutmeg, and salt and mix well. Then add the persimmon pulp little by little with the water and mix well. Add the flour little by little, mixing well. Finally, add the nuts and currants and mix well.
Fill the pan(s) and bake for 1 hour or until a toothpick comes out clean.
This was absolutely delicious. I’m making more tomorrow for friends cause I have more persimmons left and they are waaaaay too ripe for me to eat them by themselves. They’re very, very, very sweet, so I could even lower the sugar to 1 cup. So more persimmons and more smoothies, coming right up!
Kamut Persimmon Muffins
{ 3 comments… read them below or add one }
Yum! They looks so tasty! I can actually eat kamut, I can’t eat wheat, but thankfully I can eat spelt and kamut!
Awesome!!! :)
The persimmon bread was so delicious and rich. I love the texture and the taste of molasses along w/everything else. The loaf was so big, I was afraid it would go bad before we could eat it all. So, I cut it into brownie size bits and froze it. Now I can pull a piece out as I want and it’s still delicious. Thanks kiddo.