Ingredients:
2 1/4 cups almond flour
1/4 cup Zen Basil Seeds
1/4 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped persimmons
For the Topping:
1/2 cup Greek yogurt
2 tbsp honey
1/4 cup pomegranate
Instructions:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
Prepare Wet Ingredients: In a mixing bowl, combine the Zen Basil Seeds, maple syrup, melted coconut oil, and vanilla extract. Mix well.
Combine Dry Ingredients: In a separate bowl, whisk together almond flour, baking powder, baking soda, and salt.
Mix the Batter: Gradually fold the dry ingredients into the wet mixture until well combined. Gently fold in the chopped persimmons.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Topping: In a small bowl, mix Greek yogurt and honey until smooth.
Assemble: Spread the yogurt honey mix over the cooled persimmon bread and sprinkle with pomegranates for a festive touch.
Slice, serve, and enjoy this flavorful, fiber-packed holiday treat!
