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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
2 2/3 cups sweet brown rice flour or 10 1/2 ounces any other whole-grain flour |
2 1/2 tablespoons ground flax seeds (1t. seeds) |
1 1/2 teaspoons lecithin granules |
1/4 teaspoon salt |
1/2 teaspoon nutmeg |
1/4 teaspoon ground wild ginger or 1/4 teaspoon regular ground ginger |
1/2 cup unsweetened pear juice or 1/2 cup other fruit juice |
1/4 cup corn oil |
1 teaspoon vanilla |
1/4 teaspoon liquid stevia or 1 tablespoon maple syrup or 1 tablespoon barley malt |
2 cups cored and finely chopped wild apples or 2 granny smith apples |
1 cup seeded and chopped very ripe wild persimmon |
1/2 cup chopped pecans |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl mix together the flour, ground flax seeds, lecithin, salt, nutmeg and ginger.
3. In a medium bowl mix together the pear juice, corn oil, vanilla, and liquid stevia.
4. Stir the wet ingredients into the dry.
5. Add in the apples and persimmons and press the batter into a 10x6x2 inch oiled baking dish.
6. Top the batter with the pecans and sprinkle with cinnamon.
7. Bake for 25 minutes or until a toothpick inserted in the center emerges clean.
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