Peanut Persimmon Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 35
Ingredients
3 serving Persimmon (1 fruit 2-1/2" dia x 3-1/2" high) 1 tsp Baking Soda 1 large Egg, fresh, whole, raw 1 cup Granulated Sugar .5 cup Olive Oil 225 grams Dates (8 ounces)1.75 cup Flour - Gold medal all-purpose flour 1 tsp Cinnamon, ground 1 tsp Nutmeg, ground 1 tsp Salt .25 tsp Cloves, ground 1 cup Peanuts, dry-roasted
Mince the dates and chop the nuts.
Remove and discard the skins from the persimmons and whisk the fruit into a puree.
Preheat oven to 350°F.
In a small bowl, blend the baking soda and persimmon puree.
In a medium bowl, sift together flour, cinnamon, nutmeg, salt, and cloves.
In a large bowl, combine egg, sugar, oil, and dates.
Alternate adding flour mixture and persimmons to the medium bowl, mixing only until blended.
Stir in the nuts.
Spread on a buttered or parchment-lined 10" x 15" baking pan.
Bake 22 - 25 minutes.
Cool in the pan for 5 minutes, then remove from the pan and continue cooling on a rack.
Serving Size: Makes 35 bars
Remove and discard the skins from the persimmons and whisk the fruit into a puree.
Preheat oven to 350°F.
In a small bowl, blend the baking soda and persimmon puree.
In a medium bowl, sift together flour, cinnamon, nutmeg, salt, and cloves.
In a large bowl, combine egg, sugar, oil, and dates.
Alternate adding flour mixture and persimmons to the medium bowl, mixing only until blended.
Stir in the nuts.
Spread on a buttered or parchment-lined 10" x 15" baking pan.
Bake 22 - 25 minutes.
Cool in the pan for 5 minutes, then remove from the pan and continue cooling on a rack.
Serving Size: Makes 35 bars
Nutritional Info Amount Per Serving
- Calories: 124.3
- Total Fat: 5.4 g
- Cholesterol: 5.3 mg
- Sodium: 105.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.6 g
- Protein: 2.0 g