Friday, 11 July 2014

Persimmon and Walnut Slice

I have a feeling I have made something similar to this before - probably last persimmon season! I love persimmon as it is one of those great fruits that is not overly sweet. I particularly enjoy them before they ripen, when they still have that crunch to them - so when they get really ripe I've pretty much lost interest! However, they are great to bake with when they are overripe, and they do get a little sweeter at that point. The flavour really lends itself to being blended with walnuts and date, and I also added a pear just for fun.

The recipe is free of gluten, grains, dairy, soy, and refined sugar. There is a high-ish sugar content due to the fruit and dates, but it is all wholesome, nutrient rich sugar, so it is still a nourishing treat food that is full of goodness.

The best part about this recipe is that it is so ridiculously easy to make - just blend all the ingredients together and throw them in a baking pan...my kind of recipe!


Persimmon and Walnut Slice

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

Ingredients:
2 ripe persimmons, peeled
1 ripe pear, cored 
1 cup dates
3 eggs
1 tsp ground ginger
2 tbsp coconut flour
1 cup walnuts
1 tsp baking soda
2 tbsp walnuts, crushed, extra for topping

Directions:
1. Preheat your oven to 170C. Line a square baking tin with baking paper.
2. Add all ingredients (except for the extra walnuts) to a high powered blender and blend until well combined. It doesn't matter if the dates and walnuts have not completely been blended, as it's kind of nice to have a bit of texture, but you can make it as smooth or as chunky as you like! If your blender isn't very strong, it may pay to soften the dates first by soaking in a little hot water first, and you may also want to cut the fruit up a little. I would hate to be responsible for being the cause of burning out anyone's blender!
3. Bake for around 45 minutes until firm. Keep an eye on it and if it looks as though the slice is getting too brown on top you may want to cover it with a little tin foil

This is a very moist slice, and I actually found the texture to be a little more firm the next day which was really nice - it tastes great the first day (and straight out of the oven of course!), but if is definitely one of those ones recipes that is just as good if not better on day two.

Enjoy!

x