Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 1 1/4 cups unbleached flour 1 cup whole wheat flour 1/4 cup flax seed meal 3 teaspoons baking soda, divided 1/8 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/8 teaspoon ground dry mustard 1 cup persimmon pulp 1 cup molasses 1/2 cup applesauce (or use 2 eggs instead) 1 tablespoon freshly grated ginger 2 tablespoons candied ginger, slivered 2 tablespoons orange juice 1/3 cup sugar 1/3 cup canola oil 1/4 cup boiling water |
DIRECTIONS Mix together flours, meal, 1 teaspoon baking soda, salt, and spices. In a separate bowl, mix together persimmon, applesauce, molasses, gingers, juice, sugar and oil. Let sit at room temperature until sugar dissolves and mixture is juicy—2-3 hours is fine, but 10 minutes will do. (If using eggs, beat in just before mixing with dry ingredients.) Stir dry ingredients into wet ingredients in two parts. Before the batter is completely mixed, pour the boiling water into the remaining 2 teaspoons of baking soda, pour over batter and stir quickly until everything is well-blended. Pour into a greased 8x12 or 9x13 pan. Bake at 350 in a metal pan or 325 degrees in a glass pan, checking with a toothpick after 35-40 minutes. Let cool at least 30 minutes before cutting. Serve warm with Persimmon Sauce (page 2) or applesauce. Good cold as a breakfast-on-the-go. |
