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.

  • 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

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.

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