Persimmon Bars with Citrus Glaze

Today was the day.
The first day that I’ve truly felt fall in the air.
I walked outside and didn’t instantly break out in a sticky sweat.
The pumpkins and corn stalks that have graced my porch for a month no longer look out of place.
Fall is upon us friends, and we shall bake to celebrate.

Our diet consists of mainly seasonal ingredients.
I mean, I’m not eating cucumbers and tomatoes in December.
So when I finally saw the persimmons on the ground,
I knew it was time to whip up this utterly autumn treat.

They are best when nibbled in the fresh, crisp fall air, 
wrapped in a flannel blanket and sipping a good cup of coffee. 
Maybe while leisurely reading a good book
and watching your husband through the window as he washes dishes and mops the floors.

Ahhh, doesn’t that just sound dreamy? 
The reality is that I threw this together with persimmon pulp that I froze from last year,
I stepped on no less than 6 Legos while trying to bake this and squeeze in a feeew minutes of a
podcast to motivate me to be a contributing member of society this week,
and I ate a good third of it before I told anyone else it was ready.

I don’t get to bake often, so even though my three-year-old is giving me a hard time for not playing the never-ending game of police with him,
I’m hoping I’ll be forgiven when I give him a rare sweet treat.
Where’s the podcast on Mom guilt?

I hope you love this perfectly autumn concoction, dear friends.
Maybe you’ll even get to enjoy it in a pinterest-worthy fashion that I mentioned earlier.
Maybe you’ll just sneak bites when nobody’s watching, then look at them all like they’re crazy when they ask where the dessert went, you do you.

Persimmon Bars with Citrus Glaze

You’ll Need:

1 cup persimmon pulp

1 teaspoon baking soda

1 egg- unbeaten

3/4 cup maple syrup

1/3 cup unsweetened applesauce

1 cup raisins

1 1/2 cups all-purpose flour 

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon salt

1 cup chopped walnuts

Glaze

1 cup confectioners sugar

2 tablespoons lemon juice

3 drops wild orange essential oil

Let’s whip it up!

  1.  Preheat oven to 350°
  2. Lightly grease 9×14 inch baking dish.
  3. Stir pulp and baking soda together in a small bowl, set aside.
  4. In another bowl, stir together egg, maple syrup, applesauce, and raisins.
  5. Add flour, cinnamon, nutmeg, and salt to the egg mixture, then combine with pulp.
  6. Fold in walnuts, then spread the batter into the greased baking dish.
  7. Bake for 20 minutes.

Glaze

  1.  Combine confectioners sugar, lemon juice, and essential oil.  
  2. Stir until dissolved, then drizzle over the warm bars.

Persimmon Bars with Citrus Glaze
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Ingredients
  1. 1 cup persimmon pulp
  2. 1 teaspoon baking soda
  3. 1 egg- unbeaten
  4. 3/4 cup maple syrup
  5. 1/3 cup unsweetened applesauce
  6. 1 cup raisins
  7. 1 1/2 cups all-purpose flour
  8. 1 teaspoon ground cinnamon
  9. 1 teaspoon ground nutmeg
  10. 1 teaspoon salt
  11. 1 cup chopped walnuts
  12. Glaze
  13. 1 cup confectioners sugar
  14. 2 tablespoons lemon juice
  15. 3 drops wild orange essential oil
Instructions
  1. Preheat oven to 350°
  2. Lightly grease 9x14 inch baking dish.
  3. Stir pulp and baking soda together in a small bowl, set aside.
  4. In another bowl, stir together egg, maple syrup, applesauce, and raisins.
  5. Add flour, cinnamon, nutmeg, and salt to the egg mixture, then combine with pulp.
  6. Fold in walnuts, then spread the batter into the greased baking dish.
  7. Bake for 20 minutes.
  8. -Glaze
  9. Combine confectioners sugar, lemon juice, and essential oil.
  10. Stir until dissolved, then drizzle over the warm bars.
Homegrown Hopes http://www.homegrownhopes.com/

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