Persimmon Bread

Ingredients: 

• 1 ½ cups Fuyu persimmons
• 1 tablespoon lemon juice
• 2 tablespoons unsweetened applesauce
• ½ cup maple syrup
• 2 cups oat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves, ground
• ½ teaspoon sea salt (or Himalayan salt)
• ¼ – ½ cup raisins (optional)
• ¼ – ½ cup chopped walnuts (optional) 

Directions: 

Preheat oven to 350. Oil loaf pan with a little bit of coconut oil.

In food processor pulse persimmons into a slightly chunky applesauce consistency then add lemon juice, apple sauce, and maple syrup and pulse to combine ingredients.

In a large bowl combine all dry ingredients except for the raisins and walnuts. Pour the wet ingredients into the dry and mix until incorporated but do not over-mix. Fold in the raisins and walnuts.

Bake until a skewer (preferably use one that can be washed and reused to prevent unnecessary waste) inserted in the center comes out clean, about 40 minutes. 

Recipe found at: http://mykitchenapothecary.com/tag/raw-persimmon-recipes/