Recipe: Persimmon, Pear and Pecan Muffins

Oh my goodness – why has it taken me so long to discover persimmons? I’d never even seen them before this year. Thanks to Food Connect, from whom I order my seasonal organic fruit and vegetables, I am receiving a beautiful range of seasonal harvest each week. When I first received these strange fruits that look like a cross-breed between a tomato and a mandarin, I suspiciously put them to one side in my fruit bowl – and there they stayed until they were clearly no good and with some relief I had to throw them out. But they just kept coming! Every week! I realised I had to either get over the challenge of a new fruit or cancel my order! I didn’t want to cancel my order so I cut one open.

I was gone in the first bite. Mmmm they are soft and sweet inside with the texture of an apricot. Oh my, I’m now addicted and I have discovered how they are even more delicious when you let them get a little over-ripe so that they are soft and squishy inside.

I’ve made muffins with them in this post – but my favourite way to eat them is pureed and poured over yogurt with some chopped nuts on top. It is such an awesome breakfast/snack/treat/dessert – all in one.

This recipe is a celebration of Autumn goodness, and the letter ‘P’. I only put the pecans in because they made a good ring to the title, but as it turns out they are an autumnal nut so they fit perfectly. These muffins have spelt flour and maple syrup in them so they are not GAPS, and it is to my ultimate frustration that I cannot sample these ones – they look so good! They are, however, free of wheat, dairy, eggs and processed sugar, although there is a hearty amount of maple syrup in there. As I cannot taste these I can only say that I suspect you could easily reduce that amount because the persimmons and pears should be pretty sweet in themselves.

And because I could not taste these I adaptedĀ another recipe I’ve posted previously, the grain-free banana bread. I replaced the banana with pureed pear and persimmon (1 of each) and because I’m a bit over LSA I used hazelnut flour instead. I wanted to make muffins but all my muffin trays were full, so it is a loaf, and a very yummy one too, if you don’t mind so much coconut. And it is all mine, now that everyone else gets to snack on all this other persimmon goodness šŸ™‚

The next thing I’m going to make is persimmon compote for my dinner tonight (roast pork, with pumpkin mash, persimmon compote and pureed roast pumpkin) – do you sense a theme here? Better steam some peas too.

PERSIMMON, PEAR AND PEAR MUFFINS

Makes 24 small muffins

INGREDIENTS

1 cup white SR flour (I used spelt

1 cup wholemeal SR flour (Spelt flour, again)

1/2 tsp bicarb of soda

1/2 tsp cinnamon

1/2 tsp nutmeg

2 tbs coconut oil

1/2 cup maple syrup

1 cup coconut milk

1 persimmon

1 pear

1/2 cup pecans, chopped

METHOD

1) Peel and core the persimmon and pear. Chop them up and blend them into a puree in your food processor.

2) Add all other ingredients except pecans into the food processor and blend until smooth.

3) Add chopped pecans and stir to combine.

4) Pour into muffin trays and bake at 180C for about 20 minutes or until golden brown.

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Recipe: Vegan Apple, Coconut and Pineapple Muffins

This recipe I have been making for years. It is one of those ones that is all stained with drips of batter and smeared with syrupy fingers in the recipe book. It comes from a book called “Recipes from Shantivan, forest of peace” by Sara Albion (produced by the Brahma Kumaris World Spiritual University), given to me by a beautiful person I worked with once (hello Maeva!)

The recipe book is vegetarian and ‘incorporates the principles of non-violence and respect for all sentient beings’. I have adapted this recipe to be vegan by substituting coconut milk for the dairy – and because I am me I also used spelt flour instead of wheat, took out the sugar and added a little extra maple syrup. The recipe was already egg-free. It makes great little muffins for children: simple in flavour and easy to make with children too. They even work well with gluten-free flour.

I was a bit naughty this time and sprinkled the top with cinnamon sugar. It is the first time I have used sugar or grains for a playgroup morning tea this term. I didn’t eat these muffins this time because I am still on the GAPS diet (which is a diet for digestive health: grain/sugar/starch free) and I haveĀ Ā been a bit slack lately and that lovely eczema is making a comeback on my hands and arms – so I had to rely on others to tell me what they taste like. Which was just as well because when I made them I forgot to make the flour self-raising so they were a little dense – but apparently still very moist … they got the thumbs up, anyway.

VEGAN APPLE, COCONUT AND PINEAPPLE MUFFINS

INGREDIENTS

1 cup Self Raising white spelt flour

1 cup Self Raising wholemeal spelt flour

1/2 tspĀ bicarbonateĀ soda

2 tbs coconut oil

1 tsp cinnamon

3 tbs maple syrup

1 cup coconut milk

extras – shredded coconut, diced apple, diced pineapple

(sorry no quantities here for the extras – just add as much as you think will be yummy!!)

cinnamon sugar (2 tbs raw organic sugar + 1 tbs cinnamon)

METHOD

Mix dry ingredients. Add maple syrup, oil and milk and stir until mixture is smooth.

Add shredded coconut, diced apple and diced pineapple and mix well.

Pour into muffin tins and sprinkle with cinnamon sugar.

Bake in a moderate oven 20 – 30 minutes or until golden brown on top.