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Persimmon Spice Waffles with Persimmons, Pomegranates and Pecans

Ingredients:

  • 2 cups all-purpose flour
  • ½ cup almond flour
  • 1 cup ripened Hachiya Persimmon puree (pulp removed and strained)
  • 2 tsp orange zest
  • 3 ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger powder
  • ½ cup granulated sugar
  • 2 cups almond milk(can be substituted for whole milk), room temperature
  • 2 eggs separated (separate yolk from egg white)
  • 2 tsp vanilla extract
  • 1 stick(8 tbsp) melted unsalted butter

  • Toppings:
  • 2 Persimmons thinly sliced
  • Pomegranate arils from one pomegranate
  • 1 cup toasted pecans
  • Maple syrup
  • Powdered sugar for garnish


Procedures:

In a large mixing bowl, add in the all-purpose flour, almond flour, baking powder, sugar, salt, cinnamon, nutmeg, ginger. Whisk it to mix.

In a small mixing bowl, add in the almond milk, melted butter, egg yolk, vanilla extract, persimmon puree and whisk to blend well until smooth. Add the wet mixture to dry mixture and whisk until well blended.

In a large mixing bowl, with a hand mixer, whisk the egg whites until foamy and fluffy for 2 minutes. Gently fold the egg white fluff with the batter, until it is all blended. Let it sit for 15 minutes before making the waffles.

Heat the waffle maker, following the manufacturer’s instructions. Put in the batter in waffle maker. I put about ½ cup for each waffle in the All Clad Waffle Maker(makes 4 sqaures).

Plate it, pour maple syrup over it, add in the desired toppings. Sprinkle powdered sugar cause it is a MUST!

TIP: To ripen the Hachiya persimmons faster, put the persimmon along with an apple in a brown bag or plastic bag, and let it sit in a cool dark place for 3 days. It will ripen in 3 days!

by Amisha Gurbani, Jam Lab

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