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Oh My Love for Persimmons!

Once a year, my mom brings me pounds of persimmons! My first thought is "what to do with them?" but when I first sliced one open - it was divine! I love to add on top of my oatmeal or chia seed puddings in the morning. In the beginning I was playing around recipes and stumbled upon this delicious persimmon bread and I wanted to share the joyfullness that persimmons give me and share it to you! Enjoy!


Persimmons are rich in vitamin A, vitamin C,vitamin E and vitamin B6, as well as dietary fiber, manganese, copper, magnesium, potassium, and phosphorous. They also contain organic compounds that include catechins, gallocatechins, betulinic acid, and various carotenoid compounds that fall within the B complex of vitamins.

They have numerous of health benefits, here are the major ones; Boost Immunity,Aids in Digestion,Reduces Risk of Cancer, Improve Vision, Aids in Lowering Blood Pressure, Improves Blood Circulation and Improve Metabolic Activity.




3 1/4 Cup Bob Mills Gluten Free All Purpose Flour

1 cup melted,cooled Coconut Oil

1 1/2 tsp Himalayan Sea Salt

1 tsp Nutmeg, ground

4 flax eggs (8 tbsp of flax meal + 10 tbsp. of water and stir until thickened.)

2 Cups of Puree Persimmon

1/2 cup Honey or 1 cup Coconut Sugar

2 Cup Toasted Walnuts

1 Cup Dried Fruit such as dates, apricots, cranberries)


Pre-heat oven to 350 degrees. Spray Coconut Oil 2 9″ loaf pans and line the bottoms with baking parchment cut to fit. Add the first five ingredients to a large bowl. Mix them together thoroughly using a wire whisk or a pastry blender. Mix the wet ingredients in a smaller bowl — the oil, lax eggs and persimmon puree. Add one ingredient at a time, mixing thorough before adding the next. Toss the nuts and dried fruit into the dry mixture. Mix until all the nuts and fruit are coated with flour. Make a well in the center of the flour mixture and pour in the wet ingredients. Mix the wet and dry ingredients gently. Do not beat them! Divide the dough into your bread pans and bake for almost an hour. Start checking at 50 minutes. A toothpick inserted into the middle of the loaf should come out clean if the loaf is done.


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1 Cup Nut Milk (Almond, Coconut, Hemp or Flax Milk)

1 Persimmon, Chopped (No Seed or Green Top)

1 scoop of Vanilla Vega Sport Protein or 1-2 Dates

1 tsp. Cinnamon + Pumpkin Pie Spice

1/2 tsp. Ground Nutmeg

1 tbsp. Almond Butter

1 tbsp. Hemp Seeds

[For Garnish : Walnuts + Dash of Cinnamon]


Place everything into a blender and blend until completely smooth. Enjoy!