The arrival of autumn sees a glut of ripe persimmons at my parent’s place. The sole tree in the backyard yields an impressive crop every year which has my mum giving the local neighbourhood, family and friends bags brimming with the sweet, brightly orange coloured persimmons.
The tree has withstood the test of time with my dad having planted the tree when we were kids. We laugh how it’s the tree that keeps on giving.
Every year, we think of different ways of eating persimmons; picked fresh from the tree and eaten with ice cream; stewed or grilled and enjoyed with warm custard, preserved into jam; pureed and frozen into sorbet or gelato or used as the star ingredient of a crostata.
These Persimmon and Quinoa Biscuits are a derivative of the Persimmon Biscuits I ate in Italy.
They are soft, chewy and moreish and have just the right hint of persimmon shining through without the biscuit being sickly sweet.
Made with Gluten free flour and free of any butter, eggs and sugar these biscuits could be considered a Super-Biscuit-Food.
Persimmon and Quinoa Biscuits; soft and chewy centres with a hint of persimmon shining through.
: 15 minutes
: 30 minutes
: 15-20 Biscuits
2 Ripe Persimmons
2 Green Apples
½ Cup Quinoa Flour
¼ Cup Coconut Flour
¼ Cup Buckwheat Flour
½ Teaspoon Baking Powder
1 Teaspoon Cinnamon
1 Teaspoon Orange Rind
1 Tablespoon Rice Malt Syrup
1 Tablespoon Tri Coloured Quinoa
Juice ½ Orange
The persimmon is an under utilised fruit in Australia but is the star attraction in this recipe.
Roughly chop the persimmon and grate the apple; blending the two fruits together into a paste or puree.
Add the remaining ingredients to the fruit mixture and mix thoroughly to form a soft and sticky dough.
Spoon the persimmon mixture onto the baking paper and use the back of the spoon to shape and level out the dough.
Bake the Persimmon and Quinoa Biscuits in a pre-heated oven for 30 minutes then remove and allow to cool before eating.
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