Thursday, 17 April 2014

Persimmon and Pear Slice

Here's a little something that my daughter and I whipped up when we found a couple of aged persimmon in the fruit bowl - you know that time when you get to the end of the week before grocery day and you look in the fridge or fruit bowl and you find wilting lettuce and couple of mushy bits of fruit and you think "what on earth am I going to do with that?". This is a recipe that answers that question, and you can use pretty much any combination of fruit that you like. Bananas, apples, pears, or even tropical fruit would even work.

I made this one with coconut flour so that I could put it in the kids lunches for Montessori, and I sweetened it with only the smallest amount of raw honey, as it already has loads of fruit, and didn't need a lot of sweetening. If you prefer a sweeter taste you can always add a little more honey to suit, or even a banana - just add a couple of tablespoons more coconut flour to compensate for the extra moisture.

Persimmon and Pear Slice

Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar

2 ripe persimmon
2 ripe pears
2 tbsp raw honey
3 eggs
1 tbsp vanilla
1/2 cup coconut flour
1 tsp baking soda
2 tsp cinnamon

1. Preheat oven to 170C. Line a slice tin with baking paper, or grease with coconut oil
2. Place wet ingredients (persimmon, pear, honey, eggs, and vanilla) in a blender. Blend until smooth and thick. 
3. Add fry ingredients (coconut flour, baking soda, cinnamon) and blend on low speed until all ingredients are combined. 
4. Pour the batter into the prepared baking tin, and bake for around 20-25 minutes until golden brown on top and a skewer comes out clean.
5. Cool in tin then remove and cut into slices of whichever size suits