Once the reserve of the gastronomically adventurous, the persimmon has shot up in popularity in recent years. The yellow-orange fruit looks a bit like a tomato but makes for a distinctly different flavour profile – an exotic fusion of sweet and spice.
Sometimes called the Sharon fruit, Persimmons are also high in beta carotene and minerals such as sodium, magnesium, calcium, and iron, while studies have found that they also contain twice as much dietary fibre per 100g as apples.
- 2.5 cups gluten-free oats
- 2 flax eggs
- 1 heaped cup puréed persimmon (approx. 2 persimmons)
- 3 tsp ground cinnamon
- 2 cups plant-based milk
- 2 tbsp maple syrup
- 1/2 cup mixed seeds
- 2 tbsp Form Pureblend Protein
- Set your oven to 180C
- Make your flax eggs by mixing 2 tbsp flaxseeds with 4-6 tbsp water and set aside.
- In the meantime, cut the persimmons into cubes and chuck them into a good blender. Add 1 tsp of cinnamon and mix well until a puree forms.
- Next, add all the ingredients into the bowl with the flax eggs and stir well. You should aim for a semi-pourable consistency (If it’s too thick, add a bit more milk).
- Bake in an oil greased tray for 25-35 minutes, depending on on the size of the dish you use. You can eat immediately or the next morning - best when warmed up, with a spoon of yoghurt.