Recipe created and adapted from Kathy Dice — Red Fern Farm, Iowa
Prep 20 min |
Cook 20 min |
Total Time 40 min |
1 cup rolled oats, ground (or any grain flour)
½ teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
1 ¼ - 1 ½ cup (315 - 383 g) persimmon puree, frozen or fresh
1 tablespoon vanilla
½ cup chocolate chips (optional)
½ cup chopped pecans (optional)
1 large egg
I like using a food processor to create “flour” from the oatmeal and then stir the other ingredients. Omitting the chocolate chips and pecans will save 27 and 7 calories per serving, respectively.