Spiced Persimmon Bread

Ingredients

• 2 tablespoons ground flaxseeds
• 6 tablespoons water
• 1 tablespoon cinnamon, preferably of the Ceylon variety
• ½ tablespoon ground cardamom
• 1 teaspoon ground ginger
• ½ teaspoon ground clove
• 1 ¾ cups spelt flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• Pinch of salt
• 4 ripe Hachiya persimmons, peeled
• ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
• 1 cup maple syrup
• ¼ cup vegan butter
• 1 teaspoon vanilla extract

Prep

• Preheat the oven to 350ºF.
• Mix the flaxseed meal with the water and set aside for 15-30 minutes. This is your vegan flax ‘egg’.
• Combine the cinnamon, cardamom, ginger, and clove and mix well.
• In a mixing bowl, mix the flour, baking soda, baking powder, and salt and 2 tablespoons of the spice blend (reserve the rest for another baked good or coffee!)
• In a food processor or blender, blend the persimmons, yogurt, maple, vegan butter, vanilla and flax eggs. Fold the wet into the dry mixture until just combined.
• Transfer the mixture to a well-greased loaf pan. Bake for 60 minutes. Let the loaf cool for 5-10 minutes before carefully flipping it onto a cooling rack.
• Allow it to cool further or serve hot with a dollop of Forager Project Whipped cream and berries or on its own!