Comments on: Coconut Flour Persimmon Muffins

By: okilisa

okilisa — Sat, 27 Nov 2010 05:12:03 +0000

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?

By: vitafamiliae

vitafamiliae — Thu, 02 Sep 2010 22:16:10 +0000

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.)

By: spanishfoodie

spanishfoodie — Fri, 11 Dec 2009 20:34:18 +0000

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.

By: yardsailor

yardsailor — Wed, 02 Dec 2009 16:46:24 +0000

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.

By: hippiemama

hippiemama — Wed, 02 Dec 2009 03:26:25 +0000

What kind of persimmon do you use? I’m in N LA and my persimmons are very bitter.