Ingredients

How to make it

  • Persimmon-Pumpkin-Banana Butter:

  • Heat the oven to 400 F and line a rimmed baking sheet with parchment.
  • Place pumpkin halves cut-side down on the sheet and roast for 35 minutes, until soft (buttercup squash will take about 45 minutes - 1 hour).
  • Remove from the oven and cool until easy to handle. Reduce oven to 350F.
  • Scoop the flesh from the squash and place in a baking dish with the persimmon and stevia.
  • Bake for 1 ½ hours, stirring halfway through.
  • Puree mixture with bananas in a food processor and transfer back to the baking dish.
  • Bake for 2 hours further, stirring every 45 minutes, until thick and spreadable.
  • Let cool to room temperature before use.
  • Cookies:

  • Preheat oven to 325 F and line 2-3 cookie sheets with parchment.
  • Combine flours, tapioca starch, baking soda, salt, and spice in a bowl.
  • In a separate bowl, cream sugar, coconut oil and butter.
  • Add vanilla and persimmon-pumpkin-banana butter.
  • Fold in cranberries and coconut.
  • Drop spoonfuls of dough onto the sheet and flatten with damp fingers.
  • Bake, one sheet at a time, for 15 minutes, until golden brown.

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  • jo_jo_ba 4 years ago
    Amount Per Serving
    Calories: 102.6
    Total Fat: 4.1 g
    Cholesterol: 4.1 mg
    Sodium: 40.8 mg
    Total Carbs: 16.1 g
    Dietary Fiber: 1.4 g
    Protein: 1.4 g
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