I can’t believe how long it has been since I posted a recipe here at the Book of Yum! Between Adopt a Gluten-Free Blogger, San Francisco Restaurant Adventures, and then getting horribly sick with Pneumonia, I just haven’t been doing much of interest in the kitchen. However, I’m feeling better, my kitchen has been organized just how I like it with a billion spices lined up on spice shelves on the counter and my gluten-free flours in nicely labeled tupperware in the pantry, and I’ve been getting inspired by the fruit trees in our new yard to start creating! Recently our persimmon tree reminded us of Autumn by bursting forth with lots of vibrantly orange persimmons. To tell you the truth, I’ve not done much with persimmons. I’ve barely snacked on them, and I don’t see myself developing a passion for the fruit on its own. So, what to do with all of these lovely fruits? Searching online I’ve found some interesting ideas. I followed one suggestion and used the persimmon fruit as pulp in a Pumpkin-inspired bread sans pumpkin. It was good, but turned out a bit too oily for my taste, so I’ll be continuing to work on that one. However, I was perusing an old Veggie Live magazine and came across an article on unusual flours that featured a recipe for amaranth-wheat muffins that used chopped pear as an accent. It occurred to me that since persimmons resemble pears in texture and mild flavor (just go with me here) that maybe I could make something similar using amaranth flour minus the dairy, gluten, and substituting persimmons for pears. I have been somewhat critical of amaranth in the past, but here it harmonizes beautifully with the fresh ground cardamon and is considerably mellowed by the accompanying gluten-free flours. If you really can’t stand amaranth, you could try another high protein flour (garbanzo or chestnut) or brown rice flour as a substitute. I haven’t tried this so you will be venturing into new territory. Muffins are a bit tricky egg free, in my opinion, but you could try substituting ener-g egg replacer eggs or flax seed eggs and see how it goes. A bit of persimmon puree might help things along egg-free as well. I’m thinking of how some people substitute banana or applesauce for one egg in a recipe. One fake egg and perhaps similar quantity of persimmon puree? It might work (but I make no promises). If you do go egg-free, you might want to add a teaspoon of xanthan. With eggs and the sugar in the recipe, I just don’t find it necessary, but I’m a rebel that way. Tell me about it in the comments if you come up with any fun variations!
My father and mother-in-law are visiting from Colorado and so I was happy to have something to offer them as a snack. They both seemed to enjoy them. My husband, who has been away on a business trip overseas for the past two weeks, gobbled them up and told me he would buy them in a store… on purpose. High praise for a humble gluten-free muffin with home-harvested fruit.
I know I should be posting about pumpkin pie and vegetarian stuffing- but right now apples and persimmons are the hot news in my yard. In case you have relatives to feed for brunch and your own persimmon stash lying around- I hope this recipe comes in handy. And if you’ll excuse me, I think I’ll go and have myself a seasonal… and delicious… gluten-free persimmon muffin.
Amaranth Persimmon Muffins with Streusel Topping
1/3 cup brown sugar
3 tbsp whole grain gluten-free flour like sorghum
2 tbsp amaranth flour
3 tbsp dairy free margarine (I used Earth Balance)
margarine, shortening, cooking spray or paper muffin cup liners
Prepare 2 regular muffin tins by lining with paper liners, spraying with cooking spray, or greasing with shortening or dairy-free margarine.
Preheat oven to 375.
Combine streusel ingredients in a small bowl and mix with pastry blender, fork, or your fingers until you have pastry clumps.
Put dry ingredients in a large bowl and blend together with a large spoon or spatula.
Whisk liquid ingredients through the grapeseed oil together in a medium bowl. When they are combined, add the diced persimmon or other fruit and gently stir to combine.
Pour the liquid ingredients including the persimmon in with the dry ingredients and fold together. Combine as efficiently as possible without over-mixing.
Carefully fill each muffin cup halfway full, or up to 2/3 full if you have enough batter. I ended up leaving two muffin cups empty because I filled one muffin tin 2/3 full and the other more like 1/2 full. Sprinkle streusel on top of each unbaked muffin.
Put in the oven and bake for 25 minutes or until a toothpick comes out clean.