Breakfast · snack

Paleo Granola Bar (nut-free)

The more my daughter hangs out with other kids at school’s lunch time, the more she learns about snacks and treats she didn’t even know existed. Kindergarten has opened a new door of culinary challenges for me. Her request this week was a Paleo Granola Bar. Since her school is nut-free, I used only seeds, but you can easily replace the pumpkin, sunflower and/or sesame seeds for your favorite chopped nut. You can also replace the dry cranberries, for dry cherries, dry blueberries, chopped dried apricots, apples, dates, coconut chips, enjoy life chocolate chips, apricot seed kernels, shredded coconut or add natural flavoring extracts, like almond, hazelnut etc.

I made 3 batches and they lasted for about 2 weeks stored in an airtight container at room temperature. They could have probably lasted longer without molding or going bad, but that’s when they were all eaten. After a week they started to get soft and crumbly, so I just popped them back in the oven at 300 degrees Fahrenheit for about 10 minutes.

For other bar ideas try my apple pie energy bar, my apricot chia bar or my almond joy bars.

Paleo Granola bar (nut-free)

Ingredients:

1/2 cup of pumpkin seeds (or chopped nuts)
1/2 cup of sunflower seeds  (or chopped nuts)
1/2 cup of no sugar added dry cranberries (you can also use raisins, coconut chips, chopped dry apricots, etc)
1/2 cup of sesame seeds
1/4 cup of chia seeds
1/4 cup of flax meal
1 tbsp of coconut oil
1/4 cup of honey
1/4 tsp of sea salt
2 tbsp of water

Preparation:

  • Preheat oven at 300 degrees Fahrenheit.
  • In a large bowl, combine all the ingredients.
  • In a greased or parchment paper lined cookie sheet ( I used an 8×8″), spread the seed mixture to form an even square later about 1/2 inch thick
  • Bake for 25  mins or until the seeds start to turn golden brown.
  • Allow the seeds to cool to room temperature.
  • Cut into desired shape.
  • Store at room temperature in an airtight container for up to 2 weeks.
Paleo Granola Bar (nut-free)
Recipe Type: Snack
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1/2 cup of pumpkin seeds (or chopped nuts)
  • 1/2 cup of sunflower seeds (or chopped nuts)
  • 1/2 cup of no sugar added dry cranberries (you can also use raisins, coconut chips, chopped dry apricots, etc)
  • 1/2 cup of sesame seeds
  • 1/4 cup of chia seeds
  • 1/4 cup of flax meal
  • 1 tbsp of coconut oil
  • 1/4 cup of honey
  • 1/4 tsp of sea salt
  • 2 tbsp of water
Instructions
  1. Preheat oven at 300 degrees Fahrenheit.
  2. In a large bowl, combine all the ingredients.
  3. In a greased or parchment paper lined cookie sheet, spread the seed mixture to form an even square later about 1/2 inch thick
  4. Bake for 25 mins or until the seeds start to turn golden brown.
  5. Allow the seeds to cool to room temperature.
  6. Cut into desired shape.
  7. Store at room temperature in an airtight container for up to 2 weeks.

 

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Breakfast · Desserts

Paleo Apple Carrot Kugel (nut-free and egg-free)

Kugel is a traditional jewish pudding or casserole. It is most commonly made with egg noodles or potatoes. I apologize for butchering the recipe, but I was asked to make a similar dish that complies with several dietary restrictions and that also hides a few vegetables in it. My paleo kugel variation of this recipe is made with shredded carrots, sweet potato and apples. I made two recipes, one uses almond flour and eggs and the second one uses coconut flour and gelatin instead of eggs. Although kugels are typically a side dish, this one is more like a dessert or a breakfast treat.

For other egg-free treat ideas try my raw coconut macaroons,  banana muffins, raw apple “‘larabar”, raw “rice” pudding, or my chia seed energy bar

Paleo Apple Carrot and Sweet Potato Kugel

Ingredients for the almond flour version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple
2 eggs
8 dates
1 tbsp of coconut oil or butter
1/4 cup of orange or apple juice
2 cups blanched almond flour
1 tsp baking soda
1/3 tsp salt

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
  • Transfer into a  bowl and mix in the rest of the ingredients.
  • Pour into a greased 8×8 baking dish and  press it down to make and even width layer.
  • Bake for 30 to 35 minutes.
  • Serve cold or warm

Ingredients for the nut and egg free version:

1 cup shredded carrot
1 cup shredded sweet potato
1 cup shredded apple (keep all the juices)
2 1/2 tbsp of unflavored gelatin. I use this one (or 2 eggs)
1/4 cup of honey
1/3 cup of coconut flour
3 tbsp of coconut oil or butter
1 tsp baking soda
1/3 tsp salt
1 or 2 tsp of ground cinnamon (optional)

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Pour all the ingredients into a bowl and using your hands mix until well combined.
  • Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  • Bake for 30 to 35 minutes.
  • Allow for it to cool down before serving to allow the gelatin to set.
  • Serve cold.
Paleo Apple Carrot Kugel (almond flour version)
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 1 cup shredded carrot
  • 1 cup shredded sweet potato
  • 1 cup shredded apple
  • 2 eggs
  • 8 dates
  • 1 tbsp of coconut oil or butter
  • 1/4 cup of orange or apple juice
  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • 1/3 tsp salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blend eggs,dates, baking soda, coconut oil, orange juice, and 1 cup of almond flour until smooth.
  3. Transfer into a bowl and mix in the rest of the ingredients.
  4. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  5. Bake for 30 to 35 minutes.
  6. Serve cold or warm
Paleo Apple Carrot Kugel (nut-free and egg-free)
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 cup shredded carrot
  • 1 cup shredded sweet potato
  • 1 cup shredded apple (keep all the juices)
  • 2 1/2 tbsp of unflavored gelatin (or 2 eggs)
  • 1/4 cup of honey
  • 1/3 cup of coconut flour
  • 3 tbsp of coconut oil or butter
  • 1 tsp baking soda
  • 1/3 tsp salt
  • 1 or 2 tsp of ground cinnamon (optional)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pour all the ingredients into a bowl and using your hands mix until well combined.
  3. Pour into a greased 8×8 baking dish and press it down to make and even width layer.
  4. Bake for 30 to 35 minutes.
  5. Allow for it to cool down before serving to allow the gelatin to set.
  6. Serve cold.

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Appetizer · Breakfast

Grain-Free Dinner Rolls (nut and coconut free)

I have been holding on to this grain-free dinner roll recipe for a very long time.  It is one of  the yummiest breads I’ve ever tried, even among the wheat breads I used to eat. I was waiting for a special occasion to share this, or maybe even for a book or an e-book, but my youngest one started kindergarten two weeks ago and since her school has a very strict nut-free policy, this bread rolls have made things much easier. I imagine that there are a lot of paleo parents going through the same dilemma, so this one if for you.

The best part about this bread recipe is that I can make several batches of it at the time and freeze them for later, when I am ready to eat them. I just pop them in the toaster oven for a few minutes and they are as tasty as when they were first baked.

For other bread or wrap recipes, check out my paleo bread, grain-free wrap, or cranberry pumpkin bread.

Grain-Free Dinner Roll
Ingredients:

1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
1 cup of organic tapioca flour
1 large egg, preferably room temperature
1/4 cup of softened butter or coconut oil
1/2 tsp of baking soda
salt to taste

Preparation:

  • Preheat oven to 425 degrees fahrenheit.
  • Combine all the ingredients in a large bowl.
  • Using your hand, mix and knead the dough until uniform.
  • If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if the dough is too sticky add a little bit more flour.
  • Grease or line a cookie sheet or jelly roll pan with unbleached parchment paper ( I use  this stainless-steel jelly roll pan).
  • Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
  • Place the balls on the cookie sheet about 2 inches apart.
  • Bake for 15 minutes or until the dinner rolls start to brown
  • Eat preferably while still warm.
  • Once baked these rolls can be frozen and thawed in a toaster oven when needed.

Grain-Free Dinner Roll

Grain-Free Dinner Roll (nut and coconut free)
Recipe Type: Bread
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 cup of shredded mozzarella cheese (use 1 cup of Daya’s cheese for a dairy-free option)
  • 1 cup of tapioca flour
  • 1 large egg, preferably room temperature
  • 1/4 cup of softened butter or coconut oil
  • 1/2 tsp of baking soda
  • salt to taste
Instructions
  1. Preheat oven to 425 degrees fahrenheit.
  2. Combine all the ingredients in a large bowl.
  3. Using your hand, mix and knead the dough until uniform.
  4. If the dough it too dry and powdery you may add 1 or 2 tablespoons of water, if it’s too sticky add a little bit or flour .
  5. Grease or line a cookie sheet with parchment paper.
  6. Roll the dough into desired size balls. I use approximately 1/4 cup of dough for each ball
  7. Place the balls on the cookie sheet about 2 inches apart.
  8. Bake for 15 minutes or until the dinner rolls start to brown
  9. Eat preferably while still warm.
  10. Once baked, these rolls can be frozen and thawed in a toaster oven when needed.

 

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Desserts

Primal Strawberry Cheesecake with Hazelnut Crust

Looking for an easy-but-tasty  grain-free cheesecake recipe? Look no further! Whether you are looking for a dessert to bring to a gathering or just a treat to satisfy a lazy Sunday craving, this primal strawberry cheesecake is just what you were looking for.

For the crust I used whole hazelnuts and ground them, but you can use any other type of nut you’d like, or you can use any kind of nut flour as well. If you are looking for a NUT-FREE crust use this recipe instead. You can also use blueberries, raspberries, apples, mango or any other fruit for the top layer or omit it altogether.

For other pie ideas try my strawberry rhubarb pie, mint chocolate ice cream pie, pumping cheesecake

grain-free strawberry cheesecake

Ingredients For The Crust

2 cups of hazelnuts or your favorite nut
1 large egg
2 tbsp of honey
2 tbsp of softened coconut oil or butter

 

Ingredients For The Cheesecake

16 ounces of cream cheese
1 cup of honey
½ cup of sour cream
1 tsp of vanilla extract
4 large eggs
½ tsp of lemon zest (optional)

 

Ingredients For The Strawberry Topping

16 ounces of frozen strawberries
1/3 cup of honey
1 tsp of lemon juice

 

Preparation:

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
  • Mix the rest of the crust ingredients and pulse in to combine.
  • Roll the crust dough into a ball and using your fingers, spread it and press  it at the bottom and sides of a greased pie round mold.
  • Bake for 8  minutes.
  • Clean the food processor and mix in all the ingredients for the cheesecake in it, you can use a blender for this as well.
  • Pour the cheesecake mix on top of the crust.
  • Bake for 45 minutes to an hour, or until the cheesecake starts to crack towards the middle or is no longer runny
  • For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium-low heat until it thickens to a heavy syrup consistency.
  • Allow the sauce to cool down.
  • Pour over the cheesecake and refrigerate.
Primal Strawberry Cheesecake with Hazelnut Crust
Recipe Type: Dessert
Cuisine: Primal
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • Ingredients For The Crust
  • 2 cups of hazelnuts or favorite nut
  • 1 large egg
  • 2 tbsp of honey
  • 2 tbsp of softened coconut oil or butter
  • Ingredients For The Cheesecake
  • 16 ounces of cream cheese
  • 1 cup of honey
  • ½ cup of sour cream
  • 1 tsp of vanilla extract
  • 4 large eggs
  • ½ tsp of lemon zest (optional)
  • Ingredients For The Strawberry Topping
  • 16 ounces of frozen strawberries
  • 1/3 cup of honey
  • 1 tsp of lemon juice
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Using a food processor grind the hazelnuts into a flour-like powder, do not over-grind or it will become hazelnut butter.
  3. Mix the rest of the crust ingredients and pulse in to combine.
  4. Roll the crust dough into a ball and using your fingers, spread it and press it at the bottom and sides of a greased pie round mold.
  5. Bake for 8 minutes.
  6. Clean the food processor and mix in all the ingredients for the cheesecake, you can use a blender for this as well.
  7. Pour the cheesecake mix on top of the crust.
  8. Bake for 45 minutes to an hour or until the cheesecake starts to crack towards the middle or os no longer runny
  9. For the strawberry topping, place all the ingredients in a small saucepan and simmer uncovered over medium -low heat until it thickens to a heavy syrup consistency.
  10. Allow the sauce to cool down.
  11. Pour over the cheesecake and refrigerate.

 

 

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Breakfast

Nut-Free Paleo Pancakes

Finally a paleo pancake recipe that is light and fluffy. Not too “nutty”, too “eggy” or too “coconuty”. These nut–free paleo pancakes did seem much lighter than my usual almond flour pancakes and a much easier to flip than any other grain-free pancake recipe I’ve tried before. They are also probably the closest paleo recipe to wheat flour pancakes there is.

This recipe is for plain pancakes, but you can change it up by adding chocolate chips, unsweetened cocoa powder, banana slices, shredded coconut, chopped nuts, blueberries,  vanilla, cinnamon, raisins, etc.

For other pancake recipes, try my 2-ingredient banana pancakes, almond flour pancakes, crispy waffles or tropical frittata

Perfect Paleo Pancakes

Ingredients:

½ cup of tapioca flour
½ cups of coconut flour
½ cup of applesauce
6 eggs
½ to 2/3 cup of full fat coconut milk
1 tsp of baking soda
1 tbsp of coconut oil plus more for greasing the griddle

Preparation:

  •  Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
  •  Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick, then slowly add more of it until the batter has a yogurt-like consistency and it is easy to pour.
  • Pour the batter onto the hot griddle forming desired sized circles.
  • When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
  • Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

IMG_2004 copy

Nut-Free Paleo Pancakes
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • ½ cup of tapioca flour
  • ½ cups of coconut flour
  • ½ cup of applesauce
  • 6 eggs
  • ½ to 2/3 cup of full fat coconut milk
  • 1 tsp of baking soda
  • 1 tbsp of coconut oil plus more for greasing the griddle
Instructions
  1. Preheat a griddle to medium/low heat and lightly coat with some coconut oil.
  2. Using a blender or a whisker combine all the ingredients together until smooth. Start by using only ½ cup of coconut milk and if the mixture is too thick then slowly add more of it, until the batter has a yogurt-like consistency and it is easy to pour.
  3. Pour the batter onto the hot griddle forming desired sized circles.
  4. When the top of the pancake starts to bubble, flip and cook the other side until the center of the pancake is done.
  5. Remove from heat and serve with extra coconut oil, butter, nut butter, date paste, maple syrup, jam or your favorite topping.

Disclosure of Material Connection: The links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive a very small percentage. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Breakfast

Paleo “Corn” Flakes

So simple, yet so tasty! This Paleo Corn Flakes recipe is my attempt to win my nephews’ heart and a way to redeem myself from too many not-so-child-approved meals.

In case you were wondering why I have been so “quiet” lately, I have 8 relatives visiting from Costa Rica for the holidays and  they will be staying with me for about 3 weeks… Yes! It sounds a little unusual on this side of the world, but remember that I am hispanic and to us it is totally normal, expected, and fun. I am currently on day 8 and I must admit that it is a little bit more work than I thought. Right when I finish a meal and clean the kitchen, it is already time to get the next meal started. On the plus side, I am getting lots of help keeping the girls entertained and the house clean. They are even doing my laundry.

The most challenging thing so far, has been getting my 3 nephews to try new foods. As most Costa Ricans, their main staple is rice and they are not completely sold on the idea of being grain-free. Luckily the adults are being surprisingly embracing of this way of eating.

For this recipe I used Coconut Chips from Tropical Traditions, they are much larger than the regular shredded coconut or coconut flakes, but any other larger-flaked brand should work. I served it with coconut milk and fresh blueberries and it was a big hit.

Paleo Breakfast Cereal

Ingredients:

2 tablespoons of water
¼ cup of coconut sugar
¼ teaspoon of vanilla extract
¼ teaspoon of ground cinnamon
2 cups of coconut chips or large coconut flakes

Preparation:

  • Preheat oven to 300 degrees Fahrenheit
  • In a large bowl combine the water, coconut sugar, vanilla extract and cinnamon.
  • Whisk until the coconut sugar is almost dissolved
  • Add the coconut chips and mix until it is uniformly coated with the sugar-water mixture
  • Let stand for 2-3 minutes
  • Line a cookie sheet with parchment paper
  • Spread the coconut chips over the paper, forming a single thin layer
  • Bake for 15 minutes
  • Carefully move around and separate the coconut flakes
  • Place the coconut back in the oven.
  • Close the oven door.
  • Shut the oven off and leave the Paleo Corn Flakes there for an additional 15-20 minutes or until they are crispy.
  • Eat as is or with your toppings and milk of choice.
  • Store in an airtight container
  • If the chips become stale, you can bake them again for a few minutes to draw the moisture out again and make them crispy
Paleo “Corn” Flakes
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 2 tablespoons of water
  • ¼ cup of coconut sugar
  • ¼ teaspoon of vanilla extract
  • ¼ teaspoon of ground cinnamon
  • 2 cups of coconut chips or large coconut flakes
Instructions
  1. Preheat oven to 300 degrees Fahrenheit
  2. In a large bowl combine the water, coconut sugar, vanilla extract and cinnamon.
  3. Whisk until the coconut sugar is almost dissolved
  4. Add the coconut chips and mix until it is uniformly coated with the sugar water mixture
  5. Let stand for 2-3 minutes
  6. Line a cookie sheet with parchment paper
  7. Spread the coconut chips over the paper, forming a single thin layer
  8. Bake for 15 minutes
  9. Carefully move around and separate the coconut flakes
  10. Place the coconut back in the oven.
  11. Close the oven door.
  12. Shut the oven off and leave the Paleo Corn Flakes there for an additional 15-20 minutes or until they are crispy.
  13. Eat as is or with your toppings and milk of choice.
  14. Store in an airtight container
  15. If the chips become stale, you can bake them again for a few minutes to draw the moisture out again and make them crispy

 

Desserts

Paleo Bread Pudding (Persimmon Pudding)

Paleo Persimmon Puding

Made with fresh persimmons, coconut flour, coconut oil, eggs, coconut milk and spices; this rich, spongy and moist Paleo Bread Pudding tastes just like the “real” deal.

Growing up, bread pudding was a regular dessert at our house. Two loaves of warm bread and a liter or two of fresh milk were delivered to our door every morning. There was often leftover bread at the end of the day and when enough stale bread was gathered by the weekend, it was then cut in little pieces, soaked in milk, condensed milk, eggs and spices and baked. While this Paleo Bread Pudding is made with entirely different ingredients, the taste and texture is surprisingly almost the same.

I am honestly not a huge fan of persimmons; I think they lack much flavor. They are like a sweet mush, with a funny aftertaste, but my mother has a persimmon tree in her backyard and always brings me some. She is so proud of her giant persimmons, I haven’t had the heart to tell her not to bring me anymore because they often spoil before I get bored enough to eat one. Now that I have created this recipe I am looking forward to getting some more.

For similar recipes try my carrot apple kugel or my pound cake.

Ingredients:

1 ½ cups of ripe persimmon puree
7 eggs
¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
2/3 cups of full fat coconut milk, BPA-free canned or homemade
1/3 cup of coconut oil
1/3 cup of coconut flour
1/3 to ½ cup of raisins (optional)
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
pinch of ground cloves (optional)

Preparation:

  • Preheat oven to 325 degrees Fahrenheit
  • 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 and blend a couple more seconds or until well mixed. (mix the raisins by hand at the end)
  • Grease an 8”x8” baking dish and pour the batter in it.
  • 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
Paleo Bread Pudding (Persimmon Pudding)

Recipe Type: Dessert
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 1 ½ cups of ripe persimmon puree
  • 7 eggs
  • ¾ to 1 cup of pitted dates, packed (about 18-24 deglet dates)
  • 2/3 cups of full fat coconut milk, BPA-free canned or homemade
  • 1/3 cup of coconut oil
  • 1/3 cup of coconut flour
  • 1/3 to ½ cup of raisins
  • 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
  • pinch of ground cloves (optional)
Instructions
  1. Preheat oven to 325 degrees Fahrenheit
  2. 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.
  3. Using a blender or food processor, blend the dates with the eggs, coconut milk and coconut oil until the dates and completely ground.
  4. Add the rest of the ingredients and blend a couple more seconds or until well mixed (mix the raisins by hand at the end).
  5. Grease an 8”x8” baking dish and pour the batter in it.
  6. Bake for a 45 minute or until a knife inserted in the middle of the pudding comes out dry.
  7. 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.
  8. Remove from oven, wait for it to cool and serve