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I would like to have the patience to bake with my children more often than I do. When I do, I’m often reminded of why I don’t!… this was my eureka moment…

Recipes with persimmons and apples (which I have a lot of – see here) without butter or oil in them… Surely that’s going to be no where near as messy!? Full of inspiration and hope about what a no-mess cooking project this was going to be – we set out.

Persimmon skinsIt’s relevant to mention at this point that persimmons have rarely had a place in our fruit bowl. It was only due to their unexpected presence after my parents had been staying with us that I found myself looking for something to do with them. I have never before scooped out the flesh of a persimmon… For those who have, you’ll already know that this is ANYTHING BUT no-mess. …But Miss 3 was loving EVERY MINUTE of it! Her hands were covered in sticky orange fruit flesh before we got anywhere near measuring out any other ingredients, but the slimy stickiness between her fingers caught her curiosity, so she was more than satisfied to be given the task of scooping them all.

Scooping out persimmonsJust because I’m a little bit nuts, we doubled the recipe, so the quantities in the pictures are a bit more than you’ll use if you follow the recipe below. We also did a separate batch without any salt or sugar for Mr 8 months… and he LOVED them… so, there you have it – TASTY TUESDAY for baby too 🙂

These were made entirely by my three year old… I love that they can do it!

  • 300g mashed persimmon pulp (3 dl or 1 1/4 cups)
  • 1 tbsp lemon juice
  • 3 tbsp unsweetened applesauce
  • 2 tbsp water
  • 100g castor sugar (1 dl or 1/2 cup)
  • 250g whole wheat flour (5 dl or 2 cups)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom (you can freshly grate this in a coffee grinder!)
  • 1/2 tsp salt

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Preheat the oven to 180°C (350°F).

Mix all wet ingredients in one bowl, and all the dry ones in another.

Pour wet into dry.

Dollop out spoonfuls into regular sized muffin cups.Persimmon & Apple Muffin-Scones

Bake until a toothpick inserted in the centre comes out clean, about 18 minutes. Remove from muffin tray after a few minutes and allow to cool completely before serving… even better the next day – when the crust has softened slightly!

– The inspiration for this recipe came from FatFree Vegan Kitchen. And the apple sauce, which we made ourselves was inspired from a BuonaPappa YouTube recipe… she adds lemon peel to the cooking apples and it REALLY does make all the difference (we skipped the cinnamon)!

ENJOY!

 

Tasty Tuesdays on HonestMum.com

2 Comments

    • I hadn’t tried them before either 🙂 …my mum bought them while she was staying with us, and I was ‘left’ with them – for want of a better word!! Of the couple of recipes we tried, we liked this the best! Made them twice since though 😉

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