Lately I’ve been finding myself in the kitchen even more than usual. I’ve been trying to make some major dietary changes, eliminating most processed foods and white flour. It’s really hard for a gal who loves her pastries, but I’ve begun experimenting with baking with nuts. My first attempt was a definite success: I used this grain-free banana bread recipe, substituting agave nectar for honey and using a 50-50 mix of almonds and ground walnuts instead of hazelnuts. This time, I wanted something more autumnal and reminiscent of my mom’s famous persimmon date cake, spiced with cinnamon, clove, nutmeg, and allspice. So I threw some persimmons in the freezer (this turns a crisp fuyu soft, custardy, and ready to mash) and set off to bake my own version. These satisfying yet delicate muffins are wheat-free, sweetened only with fruit, high in protein, and low in carbohydrates — perfect for that breakfast on the go or a midday snack! — Megan B. Click for persimmon date almond muffins!
Persimmon date almond muffins
3 c almond meal (I get mine at Trader Joe’s)
2 fuyu persimmons, frozen, thawed, peeled, and cored.
6 large medjool dates, pitted (more if you like a sweeter muffin)
1/2 Stick butter, melted and cooled
Salt 1/4 tsp
1/2 c apple cider
1 tsp baking soda
1 tbs pumpkin pie spice
Preheat oven to 425. Toss persimmons and dates into a food processor and pulse until fine or mash with a potato masher. Whisk eggs with melted butter and fold in date/persimmon mix and apple cider. Mix into dry ingredients and scoop into lined muffin tins (about 3/4 full). Bake for 15 minutes or when golden, risen, and set. Makes 1 dozen muffins. Consume within 2 days, or keep the baked muffins wrapped in the fridge for a week.