SPICED PERSIMMON CAKE COOKIES WITH CINNAMON CUSTARD GLAZE

10 Nov


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I apologize for posting these late, I had a long but productive day! I was out to lunch with my cousin and we spend the rest of the day at a vegan restaurant in Toronto called Loving Hut. They have the most AMAZING vegan food! If you live in Toronto and you’re looking for a good vegan restaurant, then you should definitely check it out!

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Anyways before I get of subject, these cookies are a good idea if you have left over persimmons and you have no idea what to do with them. They’re so addicting and most of the natural sugars are from the ripe persimmons!

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Here’s a little sneak peek at the deliciousness I had today, all vegan and gluten free ๐Ÿ™‚

Recipe: yields 24 cookies

Dry Ingredients:

1 cup brown rice flour
1 cup quinoa flour
1 tsp gluten/aluminum free baking soda
1/2 tsp sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves

Wet Ingredients:

1/2 cup melted virgin coconut oil (or unsalted butter or ghee)
1 large organic cage free egg
2 cups persimmon puree (2 medium persimmons)
1/2 cup organic raw honey
1 tsp organic pure vanilla extract

Glaze:

3 tbsp persimmon puree
1/2 cup organic unsweetened coconut milk (from can)
1/2 tsp cinnamon
1/4 tsp organic pure vanilla extract
1.5 tbsp raw honey

Preheat oven to 350ยฐF and line a baking sheet with parchment paper.

Mix wet and dry ingredients together in separate bowls, then combine until a smooth batter forms.

Drop rounded spoonfuls onto the baking sheet and use the spoon to flatten the top into disks (the cookies won’t flatten out in the oven). Bake for 20-25 minutes or until golden brown. Take cookies out of the oven when ready and let it cool on the counter for 5 minutes.

When cookies are fully cooked, make your glaze and pour about a teaspoon on top of the cookies.

Devour when ready!

Note: if you have some left over glaze, you can store it in the refrigerator for 3-5 days or in the freezer for a couple weeks. The glaze also works with baked donuts, breads, muffins, etc.

4 Responses to “SPICED PERSIMMON CAKE COOKIES WITH CINNAMON CUSTARD GLAZE”

  1. Arielle Tan November 10, 2014 at 3:48 am #

    Oh wow it looks so divine!!

  2. Francesca Young November 10, 2014 at 4:41 am #

    looking at these posts often makes me hungry. not all ingredients are on my favourite lists but they look so good it makes me feel adventurous. Francesca.

    • Valerie Azinge November 10, 2014 at 4:43 am #

      Life isn’t fun without a little risk or adventure I always say ๐Ÿ˜‰ but I can assure you that these were super yummy!

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