Mel Christensen

Mel Christensen

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Persimmon & Chia Pud.

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Persimmon & Chia Pud.

* Gluten free, Dairy Free, Vegan, Refined Sugar Free, Paleo Friendly

Ingredients:

  • 2 cups of ripe persimmon puree
  • 7 eggs
  • ¾ to 1 cup of pitted dates, packed – soaked and drained.
  • 200ml full fat coconut milk
  • ⅓ cup coconut oil
  • ⅓ cup of coconut flour
  • ⅓ cup chia seeds
  • 1 tbsp of orange zest
  • 2 tsp of ground cinnamon
  • 2 tsp of vanilla extract
  • 1 tsp of baking soda
  • ½ tsp of nutmeg
  • ½ tsp of salt
  • ⅓ -½ cup of dried inca berries (or raisins) – optional
  • ½ cup (50g) walnuts roughly chopped – optional
  • Pinch each  of ground cloves & ground ginger – optional

 

Preparation:

  • Preheat oven to 165C
  • To make the persimmon puree, simply remove the stem and the leaves on top and run through a food processor or blender until pureed. Make sure that the persimmons are ripe and soft.
  • Using a blender or food processor, blend the dates with the eggs, coconut milk and coconut oil until the dates and completely ground.
  • Add the rest of the ingredients (except berries/raisins & nuts) and blend a couple more seconds or until well mixed.
  • Mix the berries/raisins by hand.
  • Grease an 8”x 8” baking dish or 6 individual ramekins with coconut oil and pour the batter in.
  • Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry
  • Shut the oven off, but leave the pudding inside for an additional 30 minutes with the door closed, this will help it set and dry some more, without burning it.
  • Remove from oven, wait for it to cool and serve (delicious with a nice big dollop of Greek Yogurt!)