It was a lovely January day today. The temperature was cool but the sun was peaking from behind some clouds. As I looked around the garden, I noticed how many of my trees have lost their leaves. But at the gate, there is a persimmon tree that still looks festive. It is loaded with persimmons that the birds and squirrels haven’t eaten.
Today would be perfect for making a couple of loaves of persimmon bread. Most of the recipes that I found on the internet used regular flour and I have been staying away from gluten. I’m not gluten intolerant but I have found that doing without has made my tummy feel better. Besides, when you decide to forgo gluten, you stop eating most of those things that keep on extra weight. Since December 2016, I’ve lost about 12 pounds without going on a “diet”.
I found a persimmon quick bread recipe on a site called Genius Kitchen.
I decided to try it but needed to make some substitutions. If you want to try the recipe, I suggest that you visit the site so that you can get the exact measurements.
This is what I did; I used half coconut oil and half vegetable oil.
Then I combined the dry ingredients.
- Instead of using regular flour, I used 1 cup of rice flour and ¾ c. of almond flour. In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well. I also added ground almonds instead of walnuts and about ½ cup of dried cranberries.
- Then I combined the two mixtures and put them in 2 loaf pans. After an hour, I removed the cakes from the oven.
I tasted some of the cake while it was still hot. It was amazingly moist but I also found it to a too sweet. I waited until the cake cooled down and I tried a slice at room temperature. This time it wasn’t too sweet and it was still moist.
All in all, this is a good gluten free recipe. I hope you try it and let me know how you liked the cake.