Wednesday, December 9, 2015

Gluten-Free Hachiya Bread


It's persimmon season! I got a phone call from a friend who asked if I wanted a bag of persimmons. Of course! Thanks, Marne. At school drop-off one day recently, she gave me a grocery bag full of Hachiya persimmons. I had to wait until they were soft...then I made this for breakfast! Delish.


Ingredients
  • 1/2 C plain Greek yogurt
  • 2 T canola oil
  • 1 T hazelnut oil
  • 4 eggs
  • 1 C organic dark brown sugar
  • 1 T molasses
  • 3 T ginger syrup*
  • 1 T pure vanilla extract
  • 2 C Hachiya pulp
  • 1 t baking soda
  • 3 C gluten-free flour*
  • 1/2 C sorghum flour

Procedure
Preheat oven to 350 degrees. Mix all but the last three ingredients in a large mixing bowl until well-blended. Gently fold in the flours and baking soda. Spoon batter into parchment-lined loaf pan. Bake for approximately 60-75 minutes. Let cool in pans for 10 minutes, then invert and complete cooling on a wire rack.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

   

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