OH HOW WE LOVE OUR PERSIMMONS!
We had lots of them ripening at the same time. So we froze some for our smoothies and Pegs made waffles with them today.
They tuned out really yummy!
1 ½ Cups Pamela’s Gluten-Free pancake flour, or your favorite G-F pancake/waffle blend
¼ Cup Fresh ground flax seeds (grind in a coffee mill)
¼ Cup coconut four
2 Tbl. Honey
2 Tbl. Pure Maple Syrup
1 large, very ripe Fuyu Persimmon mashed (the long pear shaped ones) 1/4-1/2 Cup
1 tsp organic Gluten-Free Vanilla Extract
1 Cup Hazelnut Milk
1 Cup Sparkling Berry-flavored Water
1/4 tsp Cardamom
1 tsp Cinnamon
1/4 tsp Freshly Grated Nutmeg
Coconut oil to grease waffle maker
Fresh sliced Hachiya persimmons for topping (firm tomato shaped ones)
In a mixing bowl, combine all dry ingredients.
Add remaining ingredients and thoroughly whisk until well blended.
Heat waffle iron. Grease with coconut oil and add batter.
Top with a Earth’s Balance Sweet Cinnamon Organic Culinary spread, fresh persimmons, pecans, and cinnamon flavored maple syrup*.
NOTE: To make cinnamon flavored maple syrup. Add 1/4 tsp cinnamon extract to 1 Cup maple syrup.