A simple and delicious recipe made from American or Asian persimmons. Perfect for a meal before a hike or foraging adventure!
Preheat oven to 350°F (177°C). Butter an 8"x8" baking dish.
Mix butter and brown sugar in electric mixer for about 1 minute. Add egg and mix for another minute, until light and fluffy. In a separate bowl, mix oats, pastry flour, pecan flour, baking soda, baking powder, spices, and salt together with a spoon. Add 1/2 cup of dry oat mixture to wet mixture ("wet" = egg/sugar/butter) in electric mixer, beating as you go. Use spatula to scrape sides and bottoms of mixing bowl to make sure all ingredients are fully incorporated/mixed.
In another bowl, mix together persimmon pulp, egg, maple syrup, lemon zest, and lemon juice.
Separate half of oatmeal bar mixture and place into baking dish. Press it down by hand until evenly distribute on bottom of baking dish, making a bottom crust of sorts. Pour all of persimmon mix on top and spread it evenly across the oatmeal bar mixture with a spatula. Then evenly distribute the remaining oatmeal bar mixture over the top of the persimmon mix by hand.
Put on middle oven rack in preheated oven and bake for 35-45 minutes, or until top is slightly browned. The type of baking dish you use (glass, metal, ceramic) and the accuracy of your oven thermometer may affect cooking time.
Remove from oven and let cool on cooling rack. Once cooled, either cover and refrigerate or cut and serve. They're even better reheated the next day! Garnish with a dash of cardamom, cinnamon, nutmeg and/or fresh citrus zest when plating.
Persimmon oatmeal bars https://www.tyrantfarms.com/recipe-persimmon-oatmeal-bars-with-american-or-asian-persimmons/