I love persimmons so I buy them a lot when they are in season. Once a while, I end up with too many ripe persimmons. When I can’t eat all of ripe persimmons, I freeze them. Ripe Hachiya persimmons freeze pretty well. Hachiya is the pointy variety like these.
One day I thought I can replace banana with persimmon to make bread. Both banana and persimmon give bread sweetness and moisture. It turned out that persimmons work well to make bread.
Let’s begin!
- 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
Pour water and mix. Set aside for 10 – 15 minutes until it becomes thick.
3. Gather persimmon pulp (remove skin)
Persimmon should be completely ripe like this. I used previously frozen persimmons. I defrosted persimmons in the fridge over night.
I usually cut them in half and squeeze the pulp out.
4. Mix dry ingredients
5. Mix persimmon pulp and flax egg into dry ingredients
6, Mix oil, soy milk and maple syrup into persimmon mix
7. Mix dry ingredients into wet ingredients
The mixture looks dry but that’s okay.
8. Put the mixture into a pan and sprinkle coconut flakes
9. Bake for 50 minutes to 1 hour. After removing from the over, wait for a couple of minutes to remove the bread from the pan. Cool it on a cooking rack.
It may sound strange but I like the combination of persimmon and coconut. They work well together.
I like to eat it both warm and cool. Once it’s completely cool down, you can slice it and freeze. You can take it out of the freezer and defrost it at a room temperature. This bread is not too sweet. If you prefer sweet bread, please add more maple syrup.
I hope you give a try!
- *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
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