Persimmon Bread (Vegan, No Oil, Sweetened with Fruit)

Have you ever tried a fuyu persimmon? They are sweet and crunchy when they are hard, or pudding like when they are soft.  But, my favorite thing to do with persimmons is to bake with them!

Why create this recipe? Because my dad has persimmon trees in his yard and we had over 300 persimmons to consume! Hopefully, this recipe will come to the aid of persimmon tree owners and persimmon lovers! Your family and friends will gobble this deliciousness right before your eyes!

PS This recipe is for TWO loaves of bread, but can easily be halved.

Ingredients:

2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
1 tablespoon vanilla
3 cups ripe fuyu persimmon pureed without peels (around 6 to 8 persimmons)
3 to 6 medjool dates *for your preference of additional sweetness*
3/4 cups almond milk
2 teaspoons baking soda
1/4 teaspoon salt
1/4 cup cinnamon
3 cups all purpose flour
1 cup chopped walnuts
1 cup raisins
1/4 cup oil *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. Prepare your flax eggs in a small bowl by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let the mixture sit for about 5 minutes.
2. In a blender or food processor, blend the vanilla, pureed persimmons, and medjool dates until you get a fairly smooth consistency. Set aside.
3. In a large bowl, combine the baking soda, salt, cinnamon, and all purpose flour together.
4. Add the pureed persimmon mixture, the almond milk, flax eggs, and the optional oil into the flour mixture and mix well so that there are no flour clumps.
5. Fold in the raisins and chopped walnuts.
6. Divide the batter evenly between two oiled bread loaf pans.
7. Bake for 60 minutes at 350 degrees or until a wooden toothpick inserted into the center of the loaves comes out clean. Cool in the pans for 10 minutes and then turn out to cool further.
8. Slice with a bread knife, and enjoy! Store any leftovers in an airtight container in the fridge.

#halahbakes

Date, Almond, Banana Cookies (Vegan, No Oil, Sweetened with Fruit)

Too many bananas? Tired of banana bread? NO PROBLEM! This recipe is incredibly, easy, tasty, and healthy! With the crunch of sliced almonds and coconut, you can't go wrong with these vegan, no oil, fruit sweetened cookies! And, better yet, you can have cookies for breakfast. ;)

Ingredients:

1 cup old fashioned oats
1 cup quick oats
2 mashed bananas (must be ripe)
1/2 cup almond butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup chopped dates
1/4 cup sliced almonds
1/4 cup shredded coconut *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, mash the bananas with a fork until they become smooth.
2. Stir in the old fashioned oats, quick oats, almond butter, salt, vanilla extract, chopped dates, sliced almonds, and optional coconut with the banana mixture. The dough will be fairly sticky.
3. Shape a heaping tablespoon of cookie dough into a ball like shape and place on a cookie sheet. Press down to flatten the tops of the cookies. (You will not need to worry about these cookies expanding in size).
4. Bake the cookies at 350 degrees for 15 minutes. They should be golden when done.
5. Remove the cookies from the cookie sheet with a fork. Let the cookies cool and enjoy!

#halahbakes