As a newly graduated high school alumnus, I could say that I’m feeling pretty good.
Not only that, but I’ve got a new job at a bakery and more time to cook at home, so, my fellow readers, you’ll be seeing “New Post” much more often this summer.
Now, what will make you feel really good is looking at–and more importantly, baking–this recipe for dried persimmon granola. What will make you feel even better is knowing that this granola has absolutely no sugar added to the mix, but does have yummy, yummy powdered sugar.
Wait, say wha? No sugar added, but there is powdered sugar?
My friends, I give you the dried persimmon:
It’s covered with the stuff. Dried persimmons undergo a (typically) month-long drying process, through which they shrink in size, intensify in flavor, and develop a fine coating of natural powdered sugar. Under the snowy-white exterior lies that bright orange flesh that you saw three pictures above, and boy, does it taste incredible. The flavor is of a fruit you’ve never tasted before, somewhere between a candied apple and a pear. In a word, it tastes like fall. Now, what is fall without cinnamon, nutmeg, ginger, and cloves? Well, a very bland fall, I can tell you that much.
Even though fall is over 3 months away, you can have fall in a jar whenever you make this–and trust me, when you see the ingredient list, you’ll be feeling good when you eat this stuff.
Dried Persimmon Granola
A Fudge Is My Last Name original recipe
5 cups rolled oats
1 cup unsweetened applesauce
3/4 cup honey
1-2 tbsp olive oil (this depends on the quality of the applesauce)
2 cups whole almonds (1 cup rough chopped, 1 cup whole)
4-6 (1 1/2 – 2 cups) dried persimmons, rough chopped (amount depends on size of persimmons)
1 tsp freshly ground cloves
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
- Preheat oven to 375* F.
- Combine rolled oats, almonds, and spices in a large bowl and set aside.
- In a medium sauce pan over low heat, combine applesauce, honey, and oil until just about combined.
- Pour the wet mixture into the oat mixture and mix (with your hands! :D) to combine thoroughly.
- Spread mixture evenly in two sheet pans lined with parchment paper (note: if you don’t have any, it’s not the end of the world; I hardly ever make it with parchment paper) and insert into oven.
- In 5 or 10-minute intervals, take out the granola, stir, switch rack positions, and rotate the pan in the oven (note: I usually start out with 10-minute intervals and end with 5-minute intervals because granola will brown very quickly).
- When the granola is a deep golden brown, transfer sheet pans to a wire rack to cool.
- When granola has cooled completely, stir in persimmon chunks. Transfer to an airtight container and place in fridge. Will keep for 2-3 weeks.