Persimmon Coconut Bread
 
Ingredients
  • *Dry ingredients
  • ¾ cup coconut flour
  • ¼ cup white rice flour
  • ¼ cup brown rice flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • Pinch salt
  • *Wed ingredients
  • 1 and ¼ cups persimmon pulp (4 medium ripe Hachiya persimmons)
  • ¼ cup melted refined coconut oil
  • 3 tablespoon soy milk
  • 2 tablespoon maple syrup
  • *Flax egg
  • 2 tablespoon ground flax seeds
  • 5 tablespoon water
  • *Optional
  • Coconut flakes
Instructions
  1. Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius) and grease the baking pan with coconut oil
  2. Make flax egg by mixing ground flax seed and water
  3. Gather persimmon pulp (remove skin)
  4. Mix dry ingredients
  5. Mix persimmon pulp and flax egg into wet ingredients
  6. Mix oil, soy milk and maple syrup into persimmon mix
  7. Mix dry ingredients into wet ingredients
  8. Put the mixture into a pan and sprinkle coconut flakes
  9. Bake for 50 minutes to 1 hour
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/persimmon-coconut-bread/