Ok, these are really great anytime! While persimmons are an autumnal fruit, the dried version works any time of year. We found these incredible morsels at the San Luis Obispo farmer’s market from Mt. Olive Organic Farm Just dried persimmon and not a dab of refined or added sugar to be found.
Chop up some persimmons and stir into a mixture of gluten-free flours
Mix together about 1C each of buckwheat and oat flours
Tbsp of baking powder
Hefty shakes of cinnamon, and a few gentle shakes of nutmeg if you’re nice
Mix together with enough warm water to form a paste/doughlike consisency
Plop onto a parchment lined baking tray, oiled with coconut oil
Bake at 200C for about 10min or until cooked the way you like
Serve with Matcha latter, earl grey or coffee. Also great with a dab of yoghurt.