1 c pureed persimmon (ridiculously ripe, peeled, seeded if any, about 3 medium sized)
¾ c brown rice syrup
¼ c coconut oil + extra for coating the pan
1/3 c flax seeds
1 c filtered water
1 tsp pure vanilla extract
½ tsp sea salt
1 ½ c spelt flour
1 tsp cinnamon
¼ tsp allspice
pinch of ground clove
2 tsp aluminum-free baking soda
zest of 1 lemon
1 c chopped walnuts
½ c chopped dry persimmons
In a food processor grind flax to a meal and slowly add 1 cup of water to create a milky looking substance. Set aside.
Preheat oven to 350 degrees. Grease a loaf pan with coconut oil lightly making sure to hit all the corners.
Puree your super ripe, peeled, and seeded persimmons in a food processor. Add brown rice syrup, vanilla, coconut oil, 1 tablespoon of flax mixture, sea salt and pause.
Whisk spelt flour and spices in a medium sized bowl. Add baking soda to food processor with persimmon mixture and whiz to blend. Then pour into the flour bowl with lemon zest and blend with a spatula. Fold in dry persimmon pieces and walnuts.
Pour into coated loaf pan. Bake 40 minutes or until a toothpick comes out clean from the center. Let cool about 10 minutes and then flip onto a cooling rack. Goes well with a cup of warm chai tea and almond milk.