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Nut Recipes |
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Macadamia Citrus Persimmon Bread ½ cup chopped, Flanigan Farms Dried Fuyu Persimmons ½ cup water 2 egg whites 1 cup granulated sugar ¼ cup canola oil ¼ cup plain, nonfat yogurt 1 teaspoon orange zest 2 Tablespoons fresh orange juice 1 teaspoon lemon zest 1 Tablespoon fresh lemon juice 1 teaspoon vanilla extract 1 3oz. package of Flanigan Farms Chopped Macadamia Nuts 1 ¾ cup unbleached, all purpose flour 1 teaspoon baking soda 2 teaspoons baking powder
Preheat oven to 350ºF. Spray a loaf pan with nonstick cooking spray and set aside. Place chopped, dried persimmons in a small bowl and cover with water. Let stand for 15 min. Meanwhile, combine the egg whites, sugar, oil, yogurt, orange and lemon juice and zest, and vanilla extract. Mix well to combine. Add the chopped macadamia nuts and set aside. In another medium bowl, stir or sift together the flour, baking soda and baking powder. Add this mixture to the citrus mixture. Drain the persimmons and add this as well. Stir to combine and moisten dry ingredients. Do not over mix. Pour batter into loaf pan and bake in the center of the oven for about an hour (or until a knife or toothpick inserted into the center comes out clean). Place on a rack to cool before serving. |
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Recipe uses MACADAMIA NUTS |
