Get warm and cozy with this spiced persimmon bread. Loaded with spices, it will uplift your taste buds and your spirit. Not overly sweet this bread works equally well as a breakfast bread to accompany your morning coffee or as a less indulgent but delightful dessert.


2 tablespoons ground flaxseeds
6 tablespoons water
1 tablespoon cinnamon, preferably of the Ceylon variety
½ tablespoon ground cardamom
1 teaspoon ground ginger
½ teaspoon ground clove
1 ¾ cups spelt flour
1 teaspoon baking soda
¼ teaspoon baking powder
Pinch of salt
4 ripe Hachiya persimmons, peeled
½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt
1 cup maple syrup
¼ cup vegan butter
1 teaspoon vanilla extract


  1. Preheat the oven to 350ºF.
  2. Mix the flaxseed meal with the water and set aside for 15-30 minutes. This is your vegan flax ‘egg’.
  3. Combine the cinnamon, cardamom, ginger, and clove and mix well.
  4. In a mixing bowl, mix the flour, baking soda, baking powder, and salt and 2
    tablespoons of the spice blend (reserve the rest for another baked good or coffee!)
  5. In a food processor or blender, blend the persimmons, yogurt, maple, vegan butter, vanilla and flax eggs. Fold the wet into the dry mixture until just combined.
  6. Transfer the mixture to a well-greased loaf pan. Bake for 60 minutes. Let the loaf cool for 5-10 minutes before carefully flipping it onto a cooling rack.
  7. Allow it to cool further or serve hot with a dollop of Forager Project Whipped cream and berries or on its own!
Delicious and Vibrant Persimmons


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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