Vegan Persimmon Loaf
Photography by Liz Murphy for Edible San Diego
Photography by Liz Murphy for Edible San Diego
Ingredients
Serves 8
- 1 cup oat flour
- ½ cup buckwheat flour
- ¾ cup sorghum flour
- 2 tablespoons almond meal
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 tablespoon baking powder
- ¼ cup coconut oil, softened
- ½ cup puréed persimmon
- ¼ cup coconut sugar
- 3 flax eggs
- 3 teaspoons orange zest
- 1 teaspoon vanilla extract
- ⅓ cup coconut milk
- 3 tablespoons caraway seeds
Instructions
- Preheat oven to 350° degrees, and line a 9x5-inch loaf pan with parchment paper.
- Combine flours, cinnamon, salt, and baking powder in a large mixing bowl. In a separate bowl, cream together the coconut oil, persimmon purée, and coconut sugar. Add the flax eggs and mix to combine. Once the mixture is thoroughly combined, add in the orange zest along with the vanilla extract and lightly mix to incorporate.
- Gradually add in the flour mixture to the wet mixture alternating with the coconut milk, and stir to combine. Once all the ingredients are well incorporated, fold in the caraway seeds.
- Pour the batter into the lined loaf pan and bake for 50 to 55 minutes. The loaf is done when an inserted knife or a toothpick comes out clean. Cool for at least 10 minutes and enjoy warm with butter and honey. Store leftovers in an airtight container in the fridge for up to 1 week and reheat in the toaster oven.
Liz Murphy
Liz Murphy is a local plant-based chef and sustainability warrior. Find her new cookbook, Kitchen Contentment at santoshanutrition.com or look for it at local San Diego shops. Santosha Nutrition offers a plant-based cooking class with Chef Liz, a unique and fun gift for cooks of any level. Certificates include an interactive virtual or in-person cooking experience, with three recipes in a digital recipe packet with instructions. Find more info here. Have questions about storing a specific food item? Reach out to Liz at Santosha Nutrition or follow her on Instagram at @santoshanutrition for creative tips and storage ideas. More sustainable gifts from the writer of The Sustainable Foodist: Guide to Giving Planet-Friendly Gifts. The cookbook Kitchen Contentment: A Seasonal Guide to Cooking with Plants contains over 50 vegan and gluten-free recipes. Chef Liz’s first cookbook is arranged by season to encourage support for local farmers and shops. The book is printed sustainably through a carbon-neutral process on recycled paper. Find yours here.
