Persimmon Matcha Crumble with Ginger Molasses

Ingredients

1 1/2 cups almond four 2 tbsp. arrowroot 3/4 cup coconut sugar 1 1/2 sticks of butter (3/4 cup) room temperature 1 tbs. matcha powder 1 1/4 tsp. baking powder 1 tsp. psyllium husk, or xanthan gum 1/4 tsp. sea salt 1 tsp. vanilla extract 1 cup fuyu persimmon puree, 2-3 ripe persimmons 3 eggs, room temperature 1/4 cup cashew milk, or other milk 1/4 cup chopped hazelnuts, optional

Ginger Molasses 1 tbs. molasses

1/2 tsp. fresh ginger, smashed into a paste, or powder Blend together.

Drizzle around persimmon crumble before serving.

by Laurie Richardone

Preheat the oven to 350. Butter or oil inside of muffn trays. Dust with four. Whisk fours, baking powder, match powder, salt, psyllium husk in a medium bowl.

Set aside

Whisk milk and 1 cup of persimmon puree in a small bowl. Set aside. For puree: peel and slice 2 ripe persimmons. Pulse slices in a small processor, or mash by hand. Save some

slices of persimmon for garnish.

Using an electric mixer on high speed, beat the sugar and 3/4 cup butter in a large bowl until light and fuffy. About 4 minutes. Add the eggs one at a time, beating to blend between additions and occasionally scraping down the sides with a spatula. Add vanilla and almond extract.

Reduce your speed to low and add dry ingredients in 3 additions.

Alternate the persimmon & milk mixture with the dry mixture.

Add dry ingredients last. Beat until just combined.

Fold in the hazelnuts if using.

Scrape the batter into prepared muffn trays, 3/4 full. Bake the muffns, rotating half way through, until golden brown and a tester inserted comes out clean, 40-50 minutes. Transfer pan to a

wire rack and let cool in pan for 20 minutes.

Carefully remove muffns from the pan and transfer to the plate of choice. Make a crumble with the muffns across the plate. Serve with

the ginger molasses.

Sprinkle some matcha powder around the plate.

Buon Appetito

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