Persimmon Coconut Bread
- *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
- Preheat the oven at 350 degrees Fahrenheit (180 degrees Celsius) and grease the baking pan with coconut oil
- Make flax egg by mixing ground flax seed and water
- Gather persimmon pulp (remove skin)
- Mix dry ingredients
- Mix persimmon pulp and flax egg into wet ingredients
- Mix oil, soy milk and maple syrup into persimmon mix
- Mix dry ingredients into wet ingredients
- Put the mixture into a pan and sprinkle coconut flakes
- Bake for 50 minutes to 1 hour
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/persimmon-coconut-bread/
3.5.3208