Persimmon Bread

This Persimmon Bread is amazingly moist and cake-like, even though The recipe used all whole wheat flour (the white King Arthur kind) and no refined sugar. The persimmons gave it a lovely orange color, very fall-like, and the taste was mild and lightly sweet.

Ingredients

1 1/4 cups persimmon mashed pulp
1 tablespoon lemon juice
2 tablespoons unsweetened applesauce
1/2 cup agave nectar or other liquid sweetener
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg freshly grated
1/2 teaspoon salt
1/4 cup raisins may use up to 1/2 cup
1/4 cup chopped walnuts optional–may use up to 1/2 cup

Instructions

Image Credit : blog.fatfreevegan.com


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