It's that time of year and I would be lying if I said I haven't been making all the Christmas treats... Oh I have been... except I am making them with natural ingredients and whole foods! This is also that time of year that persimmons are ripe and ready to eat! And if you don't know what to do with them, I promise this recipe won't disappoint!
Since being on a healthy food journey this year, I have loved getting creative with what I can get my hands on nutritionally while also enjoying the food! My husband and I personally like to stay away from dairy and gluten whenever we can, (although we do have it occasionally and then regret it because of its negative effect on our bodies unfortunately). I grew up in a home where food is treated as an event... no matter the occasion, there was always a feast awaiting, and not just any food, really GOOD food (considering my Czech background and food influences). We ate all the butter, sauces, and dumplings a good Czech can ask for, and we are also known for our delicious treats! Persimmon cookies are nostalgic for me growing up, and although this isn't the same exact recipe considering it's minor ingredient substitutions, it definitely hits home and is one of my favorite holiday treats! I used to be excited for (and also dread at the same time) Christmas baking, and I'm so glad that I'm able to fully enjoy it once again because I know it's working with my body and not against it!
With just switching up some of your main bases like flour, sugar and butter, you can actually enjoy Christmas cookies that can actually be beneficial to your health! In this recipe, you will find the ingredient substitutions that are practical for many other recipes as well, so that you will always have them on hand when needing to switch out for dairy or gluten options. Enjoy!!
1 cup persimmon pulp (approx 4 med persimmons in a food processor or blender until “pulpy”)
1/2 cup ghee or butter
1/2 cup coconut sugar
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground clove
1/4 tsp salt
1 1/2 cup Otto's cassava flour
1 tsp baking powder
1 tsp baking soda
Preheat oven to 375 F.
Blend together the persimmon, ghee, coconut sugar, and egg.
Sift together the dry ingredients - cinnamon, clove, nutmeg, baking powder, baking soda, salt and cassava flour.
Slowly mix into wet ingredients until well blended. Should be pretty sticky like a thick batter.
Scoop with large spoon to form into about 2 inch balls and place on nonstick tray with 1 inch between.
Bake 375F for 12-15 minutes and set aside to cool.