This sweet treat offers a gorgeous fusion of bright citrus, natural sweetness, and whole‑food richness — a slice that feels indulgent yet stays true to nourishing, plant‑based principles. By leaning on persimmon as the primary moisture‑giver, these blondies avoid butter, margarine, and oil entirely, instead using the fruit’s velvety texture to create a tender crumb and a beautifully moist finish. The combination of mushy persimmon, fresh orange juice, and a splash of lemon brings a lively, fragrant lift, while the addition of chopped firm persimmon adds bursts of sweetness throughout.
The dry ingredients work together to create a wholesome, gluten‑free base. Fine brown rice flour and yellow corn flour keep the texture light while remaining gentle on digestion. Ground almonds add richness, protein, and healthy fats, making the blondies feel satisfying without being heavy. Warm spices like nutmeg and cloves bring depth and comfort, pairing beautifully with the natural caramel notes of persimmon. Whether you choose raw sugar or a reduced‑sugar sweetener, the fruit itself contributes plenty of natural sweetness, allowing you to tailor the recipe to your preferred level.
From a health perspective, this recipe is packed with benefits. Persimmons are rich in dietary fibre, supporting healthy digestion and steady energy release. They’re also loaded with antioxidants — particularly vitamins A and C — which help support immune function, skin health, and overall vitality. Almonds contribute vitamin E, plant‑based protein, and minerals such as magnesium, which plays a role in energy production and muscle function. Brown rice flour and corn flour offer complex carbohydrates that keep you fuelled without the blood‑sugar spikes associated with refined flours.
Together, these ingredients create a blondie that’s not only delicious but also nutrient‑dense, naturally moist, and free from refined oils. You can bake the mixture as a classic slice or pour it into an 8″ springform pan for a soft, fragrant cake — either way, it’s a beautiful example of how whole‑food baking can be both wholesome and deeply satisfying.
Orange & Persimmon Blondies
Ingredients
DRY INGREDIENTS
- ¾ cup fine brown rice flour
- ½ cup fine yellow corn flour
- 3 tbsp 'no egg' egg-replacer
- 1½ tsp raising powder
- ½ tsp baking soda
- 1 cup ground almond
- ¾ or 1 cup raw sugar or ½ cup of sweetener*
- ½ tsp ground nutmeg or less to taste
- a pinch of ground cloves
WET INGREDIENTS
- 1½ cup msuhy persimmon
- ½ cup orange juice from an orange
- ¼ cup lemon juice from a lemon
- ½ cup chopped or julienned, firm persimmon
TOPPING
- Marmalade, and some more fresh, firm persimmon, grated or finely chopped
Instructions
- Set the oven to 180 degrees Celsius and prepare a brownie pan.
- Sift the flours, no egg and raising agents into a large bowl. Mix thoroughly.
- Mix the ground almond, sugar or sweetener and spices into the dry ingredients.
- Using a fine micro-plane, grate the zest from a couple of lemons, then juice them.
- Pour the lemon juice into a blender, then zest an orange or two. Squeeze the oranges until you have half a cup of juice then add it to the blender.
- Scrape the persimmon pulp into the measuring cups, then into the blender. Blend.
- When the oven is hot, mix the chopped persimmon into the dry ingredients, then fold the blended persimmon mix into the dry ingredients, working quickly, stirring just enough to ensure the mixture is even. Bake 30 mins.
- Cool at least 15 mins before taking it out of the pan. Cover with topping, then cut when cold. Store chilled, and warm slightly before serving.
