Happy #BrunchItOnSundays! Here is a recipe for those of you looking to use your over ripe, naturally sweet persimmons! What a way to incorporate these into a low-fat, easy made gluten-free and vegan, delicious and scrumptions low calorie mini cakes! Dessert or breakfast, or dessert for breakfast, either one, This one is a winner! Here is what I did:
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Healthy Persimmon Pecan Mini Cakes
WHAT:
3 persimmons (yields to 1 1/4 cup puréed persimmon)
1 tablespoon lemon or lime juice
1 tablespoon grapeseed or coconut oil
2 tablespoons unsweetened applesauce
1/2 cup agave nectar
1 cup oat flour
1/2 cup almond meal
1/2 amaranth flour
(May sub flours and meals for 2 cups of whole-wheat flour if not gluten-free)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/4 cup dried cranberries
1 grated orange
1 egg white – optional
2 tbsp ground flaxseed – optional
1/2 cup Coarsely chopped walnuts and pecans for sprinkling over the top (crunch factor!)
Topping
Sea Salt Caramel
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HOW:
Preheat the oven to 350 degrees. Oil or spray a cake or mini cake pans. In a small bowl, mix persimmon, lemon juice, oil, applesauce, egg white and agave nectar. In a large bowl, combine remaining ingredients except for cranberries.
Pour wet ingredients into mixed dry ingredients and mix just until all flours are moistened (do not over-mix). Fold in cranberries. Pour into the prepared pan. Coarsely chop pecans and walnuts and sprinkle over the top.
Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes if using a pan for one cake. Note: A pan for six mini cakes takes about 30 minutes and cupcakes about 25 minutes.
Allow to cool for 10 minutes and then remove from pan. Cool completely before serving. Makes 14 servings if you make one cake , 8 mini cakes or 16 cupcakes!
Optional but amazing to top with sea salt caramel sauce!
Enjoy!
Xoxo, Ana?
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