Khaki, Sharon , Dattelpflaume viele Namen für eine so tolle Frucht. Reif also saftig und super süße ist sie am besten. Das merkt daran, dass die Frucht so wirkt als würde sie gleich platzen, wenn man sie berührt. Genau dann braucht man nur den Stiel entfernen und kann sie direkt servieren. Dieser Kuchen ist eines meiner Sonntagsexperimente. Khaki im Kuchen hatte ich bisher noch nicht, aber Wahnsinn ist das lecker.

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A persimmon has more than three names in German Khaki, Sharon and Dateplum just to name some. When ripe it’s one of the most beautiful fruites, you’re gonna notice how ripe it is because it looks like it’ll burst. Ripe as in super juicy and sweet and you only have to get rid of the stem and serve it like that. This pie is a Sunday-Experiment of mine. Khaki in a cake never seen bevor but oh so good.

Recipe (yields a 24 cm/9 ” pie pan)
Glutenfree, sugar free, vegan
Frei von Gluten, ohne Zucker, vegan

What you’ll need

1. 2 ripe persimmons
2. 3 cups soaked Dates (cover dates with water for at least 2 hours or overnight)
3. 1/4 cup Milk of your choice (I used rice-date-milk)
4. 1 1/2 cup almond meal (you can make your own by placing almonds in a food processor and blend until you have flour-like consitency)
5. 3/4 cup glutenfree oat flour (you can make your own by placing oats in a food processor and blend until you have flour-like consitency)
6. 3 Tbsp. Coconuto oil
7. 2-4 Tbsp. Water
8. 1 Tsp. Bakig powder
9. 2 Tbsp. Oats
10. 1/4 Walnuts

What you wanna do

1. For the crust: mix almond meal, oat meal and coconut oil until you have a crumbly texture, than add water until you get a smooth dough
2. Place the crust in a 24 cm/9” pie pan and push with hands to line the whole pan
3. Place the crust in the oven for 20 minutes on 180°C/356°F
4. For the topping: Place soaked dates, persimmons, baking powder, milk, oats in food processor and blend everything together until you get a smooth mixture
5. Add mixture on top of the.
6. Sprinkle Walnuts on top and put back in the oven for 20 more minutes