It is cold outside and I don't feel good. Feel bad for me? Please don't. I have Caddyshack on TV, a fuzzy blanket and persimmon cookies to console me. I'm going to be okay. I Promise. I am just experiencing a little immune response from a vaccination booster. Means my immune system is working, so that is a good thing?
It's that time of year: persimmon time! They normally don't grow here in Canada, but there is one feral tree locally! They are picked early before the frost and live on my counter-top for at least 4 weeks before they are ripe. Delicious (and beautiful) on their own, I eat some plain, but the rest need to be dealt with. I wanted to have a persimmon super model photo shoot on my beautiful Okanagan Block Company cutting board. That guy (John) makes some beautiful stuff, check out his Facebook page.
Last year I made a slow cooker korma with my gorgeous local persimmons. But this year, I wanted something different. My aunt (my favorite aunt) shared Great Granny's recipe for persimmon cookies; I had to paleo-ize it. This exact recipe came up a handful of times after a search; must have been really popular at one time! I made a batch of persimmon cookies, exactly as the recipe called (something I find hard to do, following instructions). I had to go to the store to buy regular sugar and white flour. The result was a beautiful cake style soft cookie. (see below)
When I was done photographing my cookies and had eaten enough of them to feel absolutely gross; (yes white sugar, white flour, and probably 7 cookies later). I went to work testing a paleo version. Raj shared his Otto's Cassava Flour with me, which made the conversion easy. Cassava flour can be substituted 1:1 with regular old wheat flour! It's not quite the same texture, but close! Luckily I have enough persimmon pulp to make another batch, I'll be eating delicious paleo persimmon cookies well into next week! And hopefully I feel better…
I paleo-ized my Great Granny's Persimmon Cookies. Soft & sweet like Granny used to make.
- 1 cup persimmon pulp (approx 4 med persimmons in a food processor until “pulpy”)
- 1 egg
- 1/2 cup ghee or butter
- 1/2 cup palm or coconut sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground clove
- 1/4 tsp salt
- 1 1/2 cup Otto's cassava flour
- 1 tsp baking powder
- 1 tsp baking soda
- Preheat oven to 375 F.
- Blend persimmon, ghee, palm sugar, and egg together.
- Sift together dry ingredients (cinnamon, clove, nutmeg, baking powder, baking soda, salt and cassava flour).
- Slowly mix into wet ingredients until well blended.
- Bake 375F for 12-15 minutes.