Ingredients:
- 5 ripe fuyu persimmons
- 1 lemon (or lime)
- 1 fresh vanilla bean pod, or 1 tbs of good vanilla extract
- 1 tbs of freshly grated ginger
- 1 tbs of cinnamon
- 1 tsp of nutmeg
- 1 cup of gluten free oats
- 1/4 cup of oat flour, or rice flour
- 1/4 cup of ground almonds/walnuts/pecans
- 1/2 cup of sliced almonds
- 2-3 tbs of Earth Balance
- 1/2 tbs of maple syrup
Directions:
- Preheat the oven to 375 degrees F.
- Wash and peel persimmons and slice into thick slices.
- Grease a pie or cake pan and pour in persimmon slices.
- Cut and de-seed the vanilla bean pod and add to the persimmons (or add the vanilla extract.)
- Add the ginger, juice of the lemon/lime, half of the cinnamon and all of the nutmeg. Mix and coat the persimmons.
- In a bowl, mix together the oats, flour, nuts, Earth Balance, maple syrup, and the rest of the cinnamon. Layer evenly on top of the persimmons.
- Bake in the oven covered with tinfoil for about 35 minutes. Then remove the tinfoil, and bake for 10 more minutes so the top gets golden!
- Enjoy with some Coconut Bliss ice cream!
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