“All disease begins in the gut.” – Hippocrates

Wednesday, July 21, 2010

Recipe of the Week, Persimmon Pudding

This is an SCD friendly recipe that is like a drug for me. So, SCDers be careful! If you eat too much at once, it could trigger symptoms. If you've never had a persimmon, or don't know what they are, you're missing out! Look them up here and here. They're a fall fruit so look for them after summer is done.

This recipe was given to me by one of my favorite professors in grad school. He and his wife called it “Never Fail Persimmon Pudding”. We’ve modified it here to make it SCD friendly. This version is a bit more firm, like a moist cake rather than pudding. Be careful, the first time we made this I ate half the pan by myself!

Persimmon Pudding

3 eggs
¾ cup honey
2 cups persimmon pulp (5-6 ripe persimmons)
1 cup SCD yogurt
¼ tsp salt
½ tsp cloves
1 tsp nutmeg
½ tsp ginger
1 tsp cinnamon
3 tsp baking soda
1 stick real butter
2 cups almond flour

Beat the eggs until light and fluffy. Add honey, persimmon pulp, yogurt, salt and spices. Beat until smooth. Add the melted butter and baking soda. Beat again until smooth. Fold in the almond flour with a spatula. Pour the mixture into a 9”x13” glass pan. Bake at 350 40-70 minutes until a toothpick comes out clean. Take caution not to over bake! Check them often as oven temperatures and cooking times vary.

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