Gluten-Free, Dairy-Free Persimmon and Pecan Muffins

Josie Di Giacinto Dovidio

"Baking Gluten-Free, Dairy-Free sweets for my son with Asperger's can be a challenge. Here is one of my successes. For more gluten-free, dairy-free recipes, follow my blog Enjoy!"
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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. Position rack in center of oven and pre-heat to 350°F.
  2. Peel persimmons. Press pulp through coarse sieve into medium bowl. Measure 1 1/3 cups persimmon puree into small bowl. Mix baking soda into puree and set aside.
  3. Combine flax meal and water in a small bowl and let it develop for 10-15 minutes.
  4. Beat sugar and apple sauce in large bowl until blended (mixture will be grainy). Add flax mixture and vanilla and combine well.
  5. Sift flour, cinnamon, salt, allspice and cloves into the apple sauce mixture; blend well using a rubber spatula.
  6. Mix in persimmon mixture and pecans. Transfer batter to greased muffin pan. Bake cake until toothpick comes out clean, about 55 minutes.


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