Peanut Persimmon Bars
Nutritional Info
- Servings Per Recipe: 35
- 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
View full nutritional breakdown of Peanut Persimmon Bars calories by ingredient
Introduction
Yum! Yum!Number of Servings: 35
Ingredients
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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
Directions
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
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