December 7, 2016

Ripe Persimmon and Cranberry Loaf

persimmon cranberry almond meal garbanzo bean flour

1 c almond meal
1/4 c garbanzo bean flour
1/4 c arrowroot powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine grain sea salt
1 T lemon zest
4-6 eggs (I’ll add more eggs if I know the bread will be my lunch or for my growing children)
1/3 c liquid coconut oil
1/3 c unsweetened applesauce
1/4 c clover honey
1 very ripe Fuyu persimmon, (these are the squat persimmons, not the conical variety) with a knife remove skin and chop
1/2 c apple juice sweetened cranberries (bulk aisle at Whole Foods)

Preheat oven to 350 degrees. Fold parchment paper inside a 9×11 loaf pan to cover the bottom and sides. Trim any excess.

In a medium mixing bowl combine all the dry ingredients (aside from the dry cranberries). Stir with a whisk, breaking up any clumps.

Crack the eggs directly into the dry ingredients. Add all other ingredients up until persimmon and cranberries. Whisk with some gusto as to fully incorporate the eggs. Fold in the persimmon and cranberries. Pour batter into the prepared loaf pan.

Bake for 55 minutes. Center should be pricked with a toothpick and come out clean and the top will have browned. Let stand for 10 minutes. Then carefully lift the parchment from both ends and transfer the parchment covered loaf to a cooling rack. Once cool, remove the parchment.

Store in a loosely sealed container on the counter for up to 3 days or in the fridge for 1 week. If it makes it past 24 hours…

Persimmon loaf