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Persimmon Bars

Season to harvest: Fall/Winter

Yield: 12-15 bars


  • 1 cup persimmon, finely chopped

  • 1 tsp baking soda

  • 1 egg, beaten

  • 1 cup honey

  • 1/2 cup Extra Virgin Olive Oil

  • 1 cup raisins

  • 1 1/2 cups all-purpose flour*

  • 1/2 cup cooked quinoa

  • 1 tsp ground cinnamon

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • 1 tsp ground nutmeg

  • 1 tsp sea salt

  • 1 cup pecans, chopped

  • 1 cup powdered sugar

  • 2 TBS lemon juice


  1. Preheat oven to 350°F. Line a 10 x 15 inch sided cookie sheet with parchment paper.

  2. In a small bowl, stir together persimmon pulp & baking soda; set aside. In a separate bowl, mix together egg, honey, olive oil and raisins.

  3. In a large bowl, stir together flour, quinoa, cinnamon, cloves, ginger, nutmeg and salt. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in nuts. Spread batter into prepared pan.

  4. Bake in preheated oven for 20 minutes. While baking, combine powdered sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

  5. Let cool, cut & enjoy!

*We use a our gluten-free flour mix (also gum free)

#glutenfree #seasonalproduce #foragedfood #wildedibles #wildediblesrecipe #persimmonbars #kidfriendlysnacks #healthysnack #scratchbaking

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