Hey, it’s my birthday! I’m going to revel in my Early Onset Grumpiness.
Persimmon recipes piss me off. My reactions to a Pinterest search for plain, traditional persimmon muffin recipes:
Chunks? Why disrupt the delicate gluten-free matrix with large, mushy fruit chunks?
The fruit, when ripe, easily turns into an applesauce substance, AKA: lower-fat recipe magic. So why include so much fat?
Weird measurements like 10 TBSP? What benefit do those two tablespoons above 1/2 cup provide?
Also what does fruit do in recipes? Adds sweetness. So mine has drastically less sweetener than your standard persimmon bread/muffin/teacake/bundt cake/breakfast dessert baked good.
Persimmon recipes resemble pumpkin bread recipes, which recipes also annoy me greatly in the sheer amount of shite people do to them. Adulteration, ugh. Streusel this, chocolate that, orange peel the other thing.
Normally, I avoid Neat Egg like the plague since its unfortunate chickpea base insinuates itself into every bit of a baked good. However, I was out of flaxseed and chia seeds, so into the bag of Neat Egg I went (and didn’t really notice it, for once).
For all the vegan drive to make recipes overly complicated, this is a fairly straightforward fruit and nut muffin recipe.
Modified from Natasha’s Kitchen
- 3 cups fuyu persimmons, cored and blended
- 1/4 cup water
- 2 tablespoons Neat Egg vegan egg substitute or 2 tablespoons ground flaxseed
- 2/3 cup coconut sugar
- 1/2 cup vegan margarine, melted
- 1 tablespoon vanilla
- 1 1/4 cup sorghum flour
- 1 cup millet flour
- 3/4 cup GF oat flour
- 1/4 cup tapioca starch (for high altitude)
- 1/2 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1/2 cup walnut pieces, toasted
- 1 cup raisins
Preheat the oven to 350 degrees Fahrenheit.
Oil two 12-well muffin tins and set aside.
Toast the walnuts in the pre-heating oven on a piece of foil for about 8 minutes or until fragrant. Remove to a rack to let cool.
In a blender, blitz persimmons, vegan egg substitute, water, coconut sugar, margarine, and vanilla until persimmons are smooth and everything is uniformly combined.
In the bowl of a stand mixer, sift then whisk together the flours, xanthan gum, leavening, and spices.
Add the wet ingredients to the dry ingredients and mix to combine.
Stir in the raisins and walnuts.
Transfer batter to the muffin tins and bake for 30-35 minutes or until the muffins pass the toothpick test and spring back to the touch.
Cool in the pan for five minutes before removing to a rack to cool completely.
Enjoy with the only friends worth having: plush!
While most of my contemporaries waste their money on substances, I buy GF flour and plush bunnies. Everyone’s got their thing.
I made a maple vice cream base yesterday but am waiting ’til the weekend to make a birthday cake. Just too tired to be bothered with blogging and baking a whole lot this month.