1 1/2 cups almond flour
2 tbsp. arrowroot
3/4 cup coconut sugar
1 1/2 sticks of butter (3/4 cup) room temperature
1 tbs. matcha powder
1 1/4 tsp. baking powder
1 tsp. psyllium husk, or xanthan gum
1/4 tsp. sea salt
1 tsp. vanilla extract
1 cup fuyu persimmon puree, 2-3 ripe persimmons
3 eggs, room temperature
1/4 cup cashew milk, or other milk
1/4 cup chopped hazelnuts, optional
1 tbs. molasses
1/2 tsp. fresh ginger, smashed into a paste, or powder
Drizzle around persimmon crumble before serving.
Preheat the oven to 350. Butter or oil inside of muffin trays. Dust with flour.
Whisk flours, baking powder, match powder, salt, psyllium husk in a medium bowl.
Whisk milk and 1 cup of persimmon puree in a small bowl. Set aside.
For puree: peel and slice 2 ripe persimmons. Pulse slices in a small processor, or mash by hand. Save some slices of persimmon for garnish.
Using an electric mixer on high speed, beat the sugar and 3/4 cup butter in a large bowl until light and fluffy. About 4 minutes.
Add the eggs one at a time, beating to blend between additions and occasionally scraping down the sides with a spatula. Add vanilla and almond extract.
Reduce your speed to low and add dry ingredients in 3 additions. Alternate the persimmon & milk mixture with the dry mixture. Add dry ingredients last.
Beat until just combined. Fold in the hazelnuts if using.
Scrape the batter into prepared muffin trays, 3/4 full.
Bake the muffins, rotating half way through, until golden brown and a tester inserted comes out clean, 40-50 minutes. Transfer pan to a wire rack and let cool in pan for 20 minutes.
Carefully remove muffins from the pan and transfer to the plate of choice. Make a crumble with the muffins across the plate. Serve with the ginger molasses.
Sprinkle some matcha powder around the plate.
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