Persimmon Matcha Crumble with Ginger Molasses

Persimmon Matcha Crumble with Ginger Molasses


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

Ginger Molasses

1 tbs. molasses

1/2 tsp. fresh ginger, smashed into a paste, or powder

Blend together.

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.

Set aside

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.

Buon Appetito

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Grain-Free Gingersnap Cookies

Grain-Free Gingersnap Cookies

Makes 24 Festive Cookies

1 ¾ cup almond flour

½ cup arrowroot, or tapioca flour

6 tbs. coconut oil, soft room temp.

½ cup coconut sugar, extra if rolling cookie dough in sugar.

3 tbs. black molasses

1 egg, room temp.

1 tsp. vanilla extract

1 ½ tsp. cinnamon

1 tsp fresh ground ginger, or powder

½ tsp. ground cloves

2 tsp. baking soda

¼ tsp. sea salt

Fresh rosemary for garnish, optional

Preheat the oven 350.

In a large mixing bowl, using an electric mixer, beat coconut oil, coconut sugar, and molasses, until smooth.

Beat in the egg and vanilla, mix until smooth.

In a separate bowl mix dry ingredients, along with all the spices, and sea salt. Slowly, stir the flour into the wet ingredients, until you have a thick cookie dough. Chill for 30 minutes, so you can roll dough into small balls.  

If rolling in sugar, in a shallow bowl, dip the ball into the sugar, and place on a baking sheet, lined with parchment paper.   Place 2’’ apart. Bake for 11-14 minutes, or until lightly browned on the edges.

Let cool completely on the rack, before removing from the baking sheet.

Place on a serving tray, and place bunches of fresh rosemary around the dish.

Bon Appetito

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Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

 Serves 6

2 large butternut squash

2 tbsp. olive oil

1 tsp. sea salt, or to taste 

1/2 tsp. ground black pepper 

2 sprigs thyme tucked into squash when roasting

1/2 cup carrots, small chop

1/2 cup celery, small chop

1/2 cup onions, small chop 

2 garlic cloves, smashed 

2 tbsp.raw honey 

6 cups vegetable stock, or Pacific organic vegetable stock

4 tbsp. unsalted butter, optional

1/4 cup plain yogurt

1/8 tsp.freshly grated nutmeg

1/4 cup chopped walnuts, toasted

1 granny smith apple, cut into small cubes

A squeeze of fresh lemon

Preheat the oven to 400 degrees. Squash can be roasted a day ahead, to cut down on cook time.

Line a small baking sheet with parchment paper. Cut both ends of the squash off. Cut squash in half and scoop out and discard seeds. Brush each half inside with about 1 tsp. of the oil. Sprinkle the cavities with salt and pepper and tuck a sprig of thyme into each. Place cut-side-down on a baking sheet and roast until tender, about 45 minutes. 

Remove and let cool, then scoop out and reserve the flesh.

Put the remaining oil in a stockpot over low-medium heat. Add the carrots, celery and onions and cook, stirring often, for 6 minutes. Add the cooked squash, garlic, 1 tsp. salt, and 1/2 tsp. pepper and cook gently for 3 minutes. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bring to a simmer and cook for 20 minutes.

Remove from the heat and discard the thyme. Transfer the soup to a blender, in batches, and puree. Taste the soup and adjust the seasoning.

Let the soup cool, then refrigerate until ready to serve.
Stores up to 4 days.

Gently reheat the soup until just hot. If it is too thick, add more stock, or water. Heat a  skillet over high heat. If using, when the pan is hot, add the butter.  Rotate the skillet over the heat as necessary to brown the butter evenly. As soon as the butter is a hazelnut brown, pour it into the pot of soup, and stir.

To Finish, ladle the soup into six serving bowls. Top each with a dollop of yogurt, cubes of granny smith apple, and toasted walnuts. Grate nutmeg on top, with a drizzle of fresh lemon.

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Honeycrisp Apple Cakes

Honeycrisp Apple Cakes

8 servings
For the cakes

3/4 cup raw cane sugar, coconut sugar, or monk fruit

3/4 cup organic unsalted butter

4 eggs

1/2 cup milk, or nut milk

1 tsp vanilla

1 1/2 cups almond meal flour

1/2 cup coconut flour

1/4 tsp salt

2 tsp baking powder

Cake ~ Preheat oven to 350

Cream together the butter and sugar until smooth and fluffy. Add in the eggs, one at a time and beat until fully blended. Add milk and vanilla and mix until just combined.

In a separate bowl, combine flour, salt and baking powder.  Beat the dry ingredients into the wet ingredients, and beat until creamy. Do not over mix.

Spread into a greased 9’’x13″ cake pan. The batter will be thick.

Bake at 350 for 30 minutes. Let cool completely on the rack before icing. 

If making small cakes, cut out rounds with a 2″ cookie cutter.   Shortcakes can be made a day Ahead. Store tightly wrapped at room temperature ahead.

Sliced Apples

2 honey crisp apples, sliced

1 tbsp. unsalted butter, or coconut oil

1 tsp. cinnamon

1 tsp. fresh lemon juice

Heat a non-stick pan. Add butter or coconut oil. Then add sliced apples. Saute until browned around the edges. Toss with
cinnamon and lemon juice. 

Coconut Cream

1 can unsweetened  COLD coconut milk, solid parts only. 

1-2 tbsp. maple syrup, or confectioners sugar, preferably organic.

1 1/2 tsp. vanilla extract, or paste

Whipping Coconut Creme –

Add cold solid parts only of the coconut milk to a bowl with a whipping attachment. Add
maple syrup, or confectioners sugar and vanilla. Whip on high speed, until fluffy. 

Assembly:  Top with coconut cream, and apples.  Sprinkle with nutmeg.  Optional.

Buon Appetito

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Dukkah Recipe

Dukkah Recipe

Makes 2 cups

2 tbsp coriander seeds

1 tsp cumin seeds

3/4 cup white sesame seeds

1 cup hazelnuts, toasted

1/2 tsp salt, or to taste

1/8 tsp fresh ground pepper

In a dry saucepan over medium heat, toast the coriander seeds, cumin, and sesame seeds. Slightly shake the pan occasionally for 2-3 minutes, or until fragrant. 

Set aside.

In the same pan, add the hazelnuts and toast for 4 minutes. 

Add all the ingredients to a food processor and pulse several times.  You want the nuts and seeds roughly chopped.

Can be stored in an airtight container for several weeks.

Cooks Note: You can add pistachios, or pine nuts, in addition to spices like paprika. Sprinkle on salads, hummus, grilled salmon, and vegetables…

Raw Blueberry Pie with Medjool Date Crust

Raw Blueberry Pie with Medjool Date Crust

This refreshing dessert is not only mouth watering, it is loaded with antioxidants that support healthy immune function.

Makes 1- 9″ springform pan, or 3 mini springform pans


2 cups almonds, raw

1 cup medjool dates

1/8 tsp. sea salt

2 tbsp. water, filtered

1 tsp. vanilla


1 cup fresh blueberries

1 cup blueberries, freeze dried

1/4 cup coconut oil, melted

1/2 cup coconut milk, unsweetened

1/4 cup lemon juice

1 tsp. vanilla

3/4 cup maple syrup

2 tbsp. arrowroot, mixed in 1 tsp. warm water, see cooks note

1 tsp. lemon zest

1/4 tsp. salt


Mix all ingredients in the food processor, except water. Pulse several times until fully incorporated. Add water and pulse a
few times more. Set aside. Crust done…


Add all the ingredients to the food processor and mix well.


Line the bottom of the springform pan with parchment paper. Press crust ingredients into the bottom, making sure it is even. Should be about 1/4′ thick. You can freeze any extra crust ingredients for up to a month.

Pour blueberry mixture into the pan, or pans of choice. Cover well and place into the freezer overnight. Release the spring pan and place on a decorative plate. Add garnish of fresh flowers, blueberries, or cocoa nibs.

Cooks Note; I used the freeze dried blueberries as they soak up some of the moisture from the liquid. You can use one cup of frozen berries, just add another tsp. of arrowroot.

Buon Appetito

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