Persimmons are a fabulous winter fruit, high in Vit C and very versatile, some of the older varieties are astringent so need to be completely soft before eating, the newer varieties can usually be eating while still crisp. If you have a sweet-tooth, double the amount of coconut sugar in the recipe. I was given the most amazing vanilla essence made in Niue recently which I have used in this recipe.
Makes 12 pieces, prep time 10 min, cook time 30 min
1 cup mashed persimmon pulp
½ cup rice milk
1 tsp apple cider vinegar
1 tsp natural vanilla essence
2 tsp egg replacer mixed with 2 Tbsp water
2 Tbsp chia seeds
1 heaped cup buckwheat flour (or wholemeal)
1 tsp baking soda
Pinch of salt
½ tsp stevia
2 Tbsp + 1 tsp coconut sugar (or sweetener of choice)
1 thinly sliced persimmon for top
Preheat oven to 180C and line a small baking tin.
Combine rice milk and vinegar and set aside. In a medium bowl mix together persimmon pulp, chia seeds, egg replacer and water, vanilla essence and rice milk mixture. Mix well.
Sift together buckwheat flour, baking soda, salt, stevia and first measure of coconut sugar.
Mix dry ingredients into wet and stir until just combined, pour into prepared tin. Distribute thinly sliced persimmon on top and sprinkle with second mixture of coconut sugar.
Bake for 25-30 min, then remove and allow to cool in pan.