Posted by: Viola | January 13, 2016

Viola’s Gluten-Free Persimmon Bread

Last week, I made some gluten-free persimmon bread. We had a ton of ripe persimmons to use up (we love our persimmons around here). And because my mom and I are transitioning to a gluten-free diet, I used some great gluten-free flour mix (it isn’t organic, so the next step for me will be finding ways to make my own mix of gluten-free flours using organic grains). In any case, the bread came out quite good. When the loaf was ready and I pulled it out of the oven, it looked like a volcanic eruption with orange, molten lava streams of persimmon cracking through the top of the loaf. I decided to call it my Mount Cameroon bread, in honor of the active volcano along the coast of Cameroon, which also happens to be one of the highest peaks in West/Central Africa. 🙂

 photo 8a806a2f-0186-4d78-8533-1ed2bfec76b0_zps06hpougi.jpg

Viola’s Mount Cameroon Bread (Gluten-Free Persimmon Walnut Bread) ❤

  • Persimmons, ripe and soft, peeled and crushed (2 cups)
  • Walnuts, shelled and chopped (about 1 cup)
  • Bob’s Red Mill Gluten-Free Cornbread Mix (1 whole packet)
  • 2 eggs (or egg substitute for those who are vegan/vegetarian)
  • 1 cup almond milk
  • 1 tsp cinnamon
  • 1/4 cup olive oil (or melted coconut oil or butter)
  • 1/4 cup brown sugar  + 1/4 tsp cinnamon
  1. Start with preheating the oven to 350-375 F degrees. It will be ready for baking by the time you have prepared the batter.
  2. Beat the eggs in a large bowl (egg substitute can be ground flax mixed with water to make an amount of the mixture equal to two eggs). Add oil and almond milk and beat together with eggs (or egg substitute).
  3. Pour in whole packet of Bob’s Red Mill Gluten-Free Cornbread Mix (which can be found at Whole Foods or Safeway or can be replaced with any flour mix you have on hand, if you are not gluten-sensitive or gluten-intolerant). Once you pour the flour mixture into the egg/oil/milk mixture, sprinkle 1 tsp cinnamon on top of the flour. Now blend everything in, slowly and carefully, stirring gently until there are no more lumps in the mixture.
  4. Peel and rinse the persimmons you want to use. Place them in a small dish and crush them with a fork, or potato masher, or use your hands. Once they are nicely crushed, pour the mashed persimmons into the batter and blend.
  5. Toss in the chopped walnuts and blend.
  6. Grease two loaf pans (9″ by 5″ glass pans) or one large baking dish (13″ by 9″ large glass pan). I use a little butter on my finger to grease the pan, but vegetable oil spray can be used or any oil you like.
  7. Pour batter into loaf pans or baking dish. Sprinkle with brown sugar (you can use plain brown sugar or you can mix the brown sugar with a little cinnamon (1/4 cup sugar plus 1/4 tsp cinnamon, blended in a little bowl or cup and sprinkled carefully on top of the loaves). This will give the loaves a nice crispy and sweet topping that looks and tastes amazing.
  8. Bake loaves for about 50 minutes, check them, then bake 10 minutes longer if needed. My loaves took about an hour, but my oven was set to 350 F. So if you use a hotter oven, be sure to check on the loaves after about 45 minutes.
  9. Remove from oven, once they are ready and let cool. Enjoy with some butter and honey or with some jam. Or enjoy plain with a little vanilla ice cream! ❤
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Categories

%d bloggers like this: