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vitafamiliae on 9.2.2010
I made these with blueberries and walnuts and skipped the cream cheese, which is similar to the recipe they were adapted from. I liked this recipe’s use of coconut oil and honey as opposed to the other’s agave and grapeseed oil. The texture was great, the sweetness was just right (not too sweet), and they rose very nicely. I’m still learning how to do gluten-free and these are my first real successes. Yay!!
(If you’re not used to gluten-free, these are sort of eggy in texture to me, but I’ve had worse. I don’t generally like eggs, so I’m pretty sensitive to it. But I’ve found that a lot of gluten-free recipes compensate for lack of flour with extra eggs. So it’s a trade off I’m learning to live with.)
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okilisa on 11.26.2010
I was under the understanding that persimmons are still very bitter when they are “pretty”. When they begin to look all splotchy and gross that is the time to use them. Is that correct?
spanishfoodie on 12.11.2009
I’m probably a little late on this but the persimmons that you want to use are the fuyu. Their small and short. The bitter ones are usually the hachiya which are larger, more roma tomato shaped.
yardsailor on 12.2.2009
Interesting recipe, will give it a try, my grandson has Celiac disease and cannot consume gluten, so I am always looking for recipes with alternative flours. Thanks for posting.
hippiemama on 12.1.2009
What kind of persimmon do you use? I’m in N LA and my persimmons are very bitter.