Vegan Persimmon Bread
January 03, 2020
Cook Time: 1 hour 15 minutes
Serves: Serves 16
Ingredients
- 1/4 cup water
- 2 tbsp ground flax seeds
- 1 1/2 cup almond flour (your choice of flour)
- 1 cup coconut sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup persimmon pulp
- 1/3 cup coconut oil, melted
- 1 tsp vanilla
- 1 tsp pumpkin spice (optional)
- 1/2 cup raisins
- 1/4 cup pecans
- 1-2 scoops Orgain Vanilla Plant-Based Protein Powder
Instructions
- Preheat oven to 350 degrees. Line a 9 x 3 loaf pan with parchment paper and lightly grease. Set aside.
- Mix water with flax seeds in a bowl and then set aside for five minutes.
- In a large bowl, combine almond flour (your choice of flour), coconut sugar, baking powder, salt, protein powder.
- Then, in a small bowl, mix the coconut oil, vanilla, persimmon puree and flax seed.
- Stir wet ingredients into dry ingredients until fully combined. Stir in raisins and pecans.
- Scoop the batter into prepared loaf pan and bake for one hour, or until a toothpick inserted in the center of the loaf comes out clean.
- Remove the loaf from the oven and allow to cool for 10 minutes in the pan before removing to a cooling rack to cool completely.
- Serve and enjoy! Store the remaining loaf in an airtight container for maintain freshness.
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