Black Lentil Charred Broccoli Shepherd’s Pie + a Virtual Saint Patrick’s Day party

This Black Lentil Charred Broccoli Shepherd’s Pie is an extremely warm and comforting entree.  This unique take on shepherd’s pie captures the essence of the classic version minus the meat.  The charred broccoli is bursting with flavor and it adds to the overall savory essence of the dish.  The lentils provide protein and deliver a heartiness facet while the mashed potatoes deliver the comforting component.

3U9A7650 It will be Saint Patrick’s Day in 7 days.  Do you have your holiday meal planned out?

 My friend Lynn, over at “The Road To Honey” recently invited me to participate in a Virtual Saint Patrick’s Day party.  The idea behind the virtual party is to have a group of bloggers to each individually prepare their favorite Irish-inspired recipe to celebrate Saint Patrick’s Day and post the recipe to their individual blogs at the same time.  Just imagine a party with all of these delicious dishes at your very own Saint Paddy’s day celebration!  There are cocktails, appetizers, main dishes and desserts.

Black Lentil Charred Broccoli Shepherd's Pie I am always amazed by the food blogging community.  Everyone is so sweet and supportive of each other.  Although we all live in different parts of the globe, it is inspiring that we can get together to create virtual parties like this one.

Come join us if you are pondering on what to make for Saint Paddy’s Day.  We’ve got you covered!

Each of the participating blogger’s recipes is available on their individual blogs.  Click on the links below to check out all the amazing recipes.   We will also be on Instagram with our personal hashtag #saintpatricksdayfeast2017

Beyond Mere Sustenance -St. Patrick’s Lemon Cucumber Martini With Fresh Basil
No Spoon Necessary -Sour Apple Tequila Cocktail – The Lucky Shamrock
The Road to Honey – Guinness Irish Stew Mini Pot Pies
What Should I Make For…– Traditional Irish Soda Bread with Orange Butter
Kevin is cooking – Colcannon Irish Mashed Potatoes
The Beach House Kitchen -Bangers and Mash with Guinness Onion Gravy
Seasons & Suppers  Irish Spice Bag
Girl Heart Food – Shepherd’s Pie
Salt & Lavender – Pork Chops with an Irish Whiskey Sauce
Salted Plains -Vegan Mint Chocolate Bark
The Sweet Nerd – Get Charmed By Double Spice Chocolate Cookies
The Busy Spatula – Lucky Charms Churros & Real Pistachio Pudding
Beer Girl Cooks – Raspberry Chocolate Milk Porter Pudding Shooters
Sugarhero – Bailey’s Chocolate Caramel Tarts
Meg is Well – Boozy Irish Coffee Milkshake with Baileys Caramel Drizzle
Ciao Chow Bambina – Chocolate Stout No-Churn Ice Cream with Homemade Toffee Crumble

Black Lentil Charred Broccoli Shepherd's Pie This dish is fantastic with a crisp Sauvignon Blanc or a Pinto Gris.

Black Lentil Charred Broccoli Shepherd's Pie Black Lentil Charred Broccoli Shepherd’s Pie Recipe:

Approx. 1 1/2 hours to prep and cook + 20 to 25 minutes to bake

6 – 8 servings

 Caramelized Onion
  • 2 Small White or Yellow Onions – thinly sliced
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Filtered Water
  • 2 Tablespoons +1/3 Cup Dry White Wine – divided (I used Sauvignon Blanc)
  • 2 Cloves Garlic – minced
  • 1 Tablespoon Fresh Thyme or 1 teaspoon of dried
  • 1 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
  • 1 Tablespoon Butter
  • 2 Teaspoons Arrowroot Powder
  • 2 Vegetable Bouillon Cube – unsalted
  • 1/3 Cup Tomato Sauce –  I used strained tomato sauce
  • 2 Tablespoons Filtered Water
  • 1 Cup Dried Black Lentils
  • 4 Cups Filtered Water
  • 1 Vegetable Bouillon Cube – unsalted
  • 1/2 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
Charred Broccoli
  • 2 Large Heads Broccoli  – 8 Cups – roughly chopped – (charring the broccoli literally halves in size)
  • 3 Tablespoons Extra Virgin Olive Oil
  • 3/4 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper
Mashed Potatoes
  • 2 Pounds Russet Potatoes – peeled – cut into small cubes
  • 2/3 Cups Milk
  • 6 Tablespoons Butter
  • 1 1/4 Teaspoons Pink Himalayan Salt or Sea Salt – or to taste
  • 1/2 Teaspoon Black Pepper

Slice the onions in half, cut the ends off and remove skin and slice into thin half circles.

In a large sauté pan, add onion and cook on medium heat for 10 minutes, stir after about 8 minutes.
Add 1 tablespoon olive oil and 1 tablespoon water, deglaze the golden crust (fond) by scraping it with a wooden spoon and cook for 5 more minutes.
Add 1 tablespoon wine, thyme, garlic and salt then deglaze (scrape up the fond) and cook for 5 more minutes.
 Add another tablespoon of wine, scrape the fond off the pan and set the pan aside.  (A total of 20 minutes.)

 Sort lentils to make sure there are no rocks then rinse and drain.

Add the lentils, bouillon and salt to a medium pot.  Cover with 2 inches of water.  Bring to a boil then reduce to medium-low and simmer.

Cook until just tender approx. 15 minutes.  You don’t want them too soft because they will continue to cook in the oven.  

Check them at 15 minutes.  They should be cooked but still firm.  Strain and set aside. 

While the lentils are cooking, start the broccoli.
Charred Broccoli
Preheat oven to 425 degrees
Line a baking sheet with parchment paper.  Toss together the broccoli, oil, salt, and pepper.
Spread out on the baking sheet and place on middle rack.
Roast for 20 – 25 minutes or until broccoli is as charred as you like it.  While the broccoli is cooking you can start the potatoes.
Mashed Potatoes
Start by peeling and then cutting potatoes into cubes, place potato cubes in a large pot and cover with filtered water.
Bring to a boil and cook for about 20 minutes or until very tender.  Use a timer and check at 15 minutes.  Drain the potatoes and add back to the pot along with the butter.  Mash well.  When the butter is melted, add the milk, salt and pepper.  Mix until fluffy.  While the potatoes are cooking you can start the assembly process below.
Preheat oven to 400
Add the butter to the onions and when melted stir in the arrowroot powder, add the wine and mash in the bouillon.  
Next, add the tomato sauce, thyme, salt and lentils.  Stir everything together. 
Spread the lentil/onion mix on the bottom of a 3-quart casserole dish then top with the broccoli.
Evenly spread the mashed potatoes on top of the broccoli and smooth it out as best you can.
Place on the middle rack and bake for 20 – 25 minutes or until slightly golden.
Black Lentil Charred Broccoli Shepherd's Pie Health benefits:

Broccoli has a cholesterol-lowering ability and strong impact on our body’s detoxification system.  It is also rich in both forms of dietary fiber, soluble and insoluble.  It is very high in vitamin C & K.

Lentils have extremely high levels of soluble fiber and a good amount of insoluble fiber.  They have cholesterol-lowering fiber which helps stabilize blood sugar levels giving you a steady stream of energy.  A half-cup provides about a third of the daily requirements.  Not only is the fiber good for your heart, the amount of folate and magnesium is very beneficial for cardiovascular health.  Lentils provide a steady stream of glucose to your brain.  Glucose is a sugar and a key source of energy for the cells in the body and it is the only fuel your brain can use.  The high fiber regulates the release of the glucose, providing a steady stream of fuel that powers your brain cells, and is a key component in keeping your brain healthy.  Lentils are loaded with an impressive amount of blood-fortifying iron and when paired with food containing vitamin C, the iron is enhanced, which in turn increase your energy.  They are truly a nutritional fountain of youth.  Lentils originated in Southwestern Asia along the Indus River have been eaten for over 8000 years.

Eggplant Black Rice Parmesan

This Eggplant Black Rice Parmesan is a slight take on Italian eggplant Parmesan.  The combination of the black rice along with all the other ingredients is superb.  This is a hearty dish that I start off by brushing sliced eggplant with a shallot vinaigrette then roasting them under the broiler for a couple minutes.  This step not only adds flavor, it also helps ensure that the eggplant will stay firm and not become mushy.

 Eggplant Black Rice Parmesan The older I get, the more I appreciate my long time friends who are still in my life.  My friend Janelle is one such friend.  How we met is somewhat of a funny story.  Janelle and I met through our mutual friend Paulina.  I met Pauling when I was 8 years old living in Playa del Ray.  Janelle also lived in Playa del Rey at the time, however, we didn’t know each other back then.

Years later, Paulina asked me if I wanted to go to a party with her and her friend.  I enthusiastically said yes!  I was really excited because I was only 14 and had never been to a real party before.  As soon as Janelle and I met, we hit it off right away. We arrived at the party and proceeded to get drunk off of cheap wine.  This was also my first time getting drunk and it was the last time for a while.  Janelle’s mom and her friend picked us up after the party and unfortunately, the motion of the car made me dizzy and I threw up in the car.  I was mortified and I have yet to live that day down!  Janelle, her mom and her mom’s friend had an inside joke about that event where they would say “Stephie’s chunky style” and laugh.  I only found out about it some years later! Haha!

3U9A7232 Another couple of years would pass before I would see Janelle again.  I had enrolled myself into a school called S.M.A.S.H. (Santa Monica Alternative School House).  On my first day, I was in class and when I turned around, I saw her and I gave her a confused look because she looked familiar.  Later that day, I was in the bathroom when Janelle came in and she asked me in a mean voice “why the hell were you giving me dirty looks??” She was acting as though she was going to kick my ass.  The funny thing is, Janelle is not really the type of girl that would start a fight!  I told her that I wasn’t giving her dirty looks but that I recognized her and her whole demeanor instantly changed.  We figured out where we had met and we were instant best friends.  I treasure our friendship to this day.  She is one of the most loving, loyal, sweetest, will do anything for you kind of friend!!

This eggplant dish reminds me of a loyal old friend, as in it will comfort you and make you feel safe.

3U9A7282 copy This dish pairs nicely with a crisp glass of Soave or your favorite dry white wine.

3U9A7249 Eggplant Black Rice Parmesan Recipe:

6 – 8 servings

  • 1 Black Rice Recipe – recipe below
  • 1 Dressing Recipe – recipe below
  • 1 Eggplant – recipe below
  • 1 Bunch Basil
  • 2 Large Tomato – diced
  • 1 Container Fresh Mini Mozzarella Balls – quartered
  • 1 1/2 Cups Pecorino Romano or Parmesan Reggiano – finely shredded
 Black Rice
  • 1 Cup Forbidden Black Rice
  • 1 3/4 Cups Filtered Water
  • 1 Garlic Clove (Optional)
  • 1 Teaspoon Sea Salt
  • 1 Eggplant – peeled – cut 1/4 to 1/2 slices


  • 1 Tablespoons Shallot – minced
  • 1 Small Garlic – minced
  • 1 Teaspoon Dijon Mustard
  • 1 1/2 Tablespoons White Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
  • Pinch of Himalayan Salt or Sea Salt and Black Pepper

 In a small saucepan add the rice, water, garlic and salt.

Cover and bring to a boil over high heat, then reduce to simmer in-between medium-low and low for 30 – 40 minute.
Check at 30 minutes, if you still see a bit of liquid cook for 5 – 10 more minutes.  Or until water is gone.

In a small bowl, whisk all the ingredients together for the dressing.

Peel and slice the eggplant about 1/4 to 1/2 inch thick.  Brush both sides of the slices with the dressing while laying them in a single layer on a parchment-lined baking sheet.

Place under the broiler and broil for about 3 minutes then turn the slices over and broil for 1 to 2 more minutes.


 Preheat oven to 375 degrees

While rice is cooking, slice the mozzarella ball into quarters and finely shred the pecorino.  Set aside.
Core tomatoes and cut into 1/2 inch cubes and when the rice is finished cooking, let cool then mix in the tomatoes.
Spread 1/3 of the rice/tomato mix on the bottom of a 2 1/2 quart (I used a 12.2″W x 7.48″D x 2.28″H) casserole dish.
Add a layer of basil leaves making sure to cover rice completely.
 Evenly sprinkle on a 1/3 of pecorino and spread out a 1/3 of the mozzarella balls with space in-between.
Repeat the steps above.
For the top layer, add another layer of pecorino and arrange the last 1/3 of the mozzarella.  Sprinkle a few of the tiniest basil leaves on the top.  (Optional)

 Bake on the middle rack for 30 – 40 minutes or until the cheese is slightly golden.

3U9A7297 Health benefits:
Black rice contains a high amount of anthocyanin like blood oranges.  The research has found that just a spoonful of black rice coating “bran” has more anthocyanin antioxidants than in a spoonful of blueberries, less sugar, more fiber and vitamin E antioxidants.  It is valuable for reducing inflammation and for its anti-aging properties. It is also for high blood pressure, heart disease, diabetes and cancer and helps protect the nervous system from degeneration.

Black Sesame Crumb Cake

This decadent Black Sesame Crumb Cake is like no other.  The black sesame seeds add a subtle kick to the overall flavor.  The Crème Fraiche adds a delightful rich quality.  There is no shortage of crumb topping and I wouldn’t have it any other way!  It goes perfectly alongside a cup of tea, coffee or even a glass of wine.

Black Sesame Crumb Cake Valentine’s day is right around the corner, so I decided to create this decadent black sesame crumb cake as a special treat to celebrate the holiday of love.

Robby and I were married about 2 years ago on March 18th, 2015.  Something you may not know is that Robby and I both grew up in Santa Monica and met through mutual friends when we were teenagers.  He was in a punk rock band with my first boyfriend. At the time there were around ten of us that would hang out together and go to punk rock and reggae shows.

Black Sesame Crumb Cake After my first boyfriend and I broke up, I didn’t hang out with them anymore and ended up moving to Maui, then on to Oregon.  A few years later, Robby had moved to Boston.  Many years would pass until Robby and I would see each other again.  In 2007 I moved back to Venice and a year later Robby moved back as well.  We hadn’t seen each other since we were teenagers yet it seemed like no time had passed.  You can read about how we ended up together in this post.

Black Sesame Crumb Cake Of course, there were a lot of things that we originally didn’t know about each other and have discovered since we have been reconnected.  One of the things we discovered was that we both went to the same elementary school and that we were both obsessed with Hostess crumb cakes, so I thought I would come up a healthier version that we could both enjoy for Valentine’s day.   I replaced white cane sugar with coconut sugar due to Robby’s cane sugar allergy and I used wheat free flours because of my wheat allergy.  It was a tough recipe to nail down but I finally did it!

Black Sesame Crumb Cake Five attempts later, I had my recipe dialed in and it turned out phenomenal and quite addicting.  My favorite way to serve this crumb cake is with cream but it is also insane with ice cream or whipped cream.

Black Sesame Crumb Cake Black Sesame Crumb Cake Recipe:

8 to 12 servings

Crumb Topping
  • 1 1/4 Cups Coconut Sugar – packed
  • 3/4 Cup + 2 Tablespoons (1 3/4 sticks) Butter
  • 3/4 Cup Millet Flour
  • 3/4 Cup White Rice Flour
  • 1/2 Cup Oat Flour
  • 1/4 Cup Ground Black Sesame Seeds
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Sea Salt
Dry Ingredients
  • 3/4 Cup White Rice Flour
  • 3/4 Cup Oat Flour
  • 1/2 Cup Millet Flour
  • 1/4 Cup Ground Black Sesame Seeds
  • 1/4 Cup Tapioca Flour
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt
Wet Ingredients
  • 2 Chia Eggs – 2 tablespoons ground chia seeds whisked with 5 tablespoons water
  • 3/4 Cup (1 1/2 sticks) Butter – room temperature
  • 1 1/3 Cups Coconut Sugar
  • 4oz. (1/2 Cup) Creme Fraiche
  • 1 Teaspoon Pure Vanilla Extract
  • 2 Teaspoons Apple Cider Vinegar
To start

Grease your 9 1/2 inch springform pan with butter then line with parchment paper. Preheat oven to 350 degrees.

Sesame Seeds/Chia Seeds
Add the seeds to the bowl of a food processor or coffee grinder. Pulse the seeds in a food processor until finely ground.  Set aside.  Do the same with the chia seeds.
Crumb Topping

in a small sauce-pan, melt the butter on medium-low.  While butter is melting, in a medium bowl, mix together the flours, sugar, sesame seeds,  and salt.  When the butter is melted add it to the flour and toss with a fork until moist clumps form. Set aside.

In a large bowl, add the flours, sesame powder, tapioca flour, baking soda and salt.  Whisk together really well.  Set aside.
  In a small bowl, add the 5 tablespoons of water and quickly whisk in the 2 tablespoons of ground chia seeds until it becomes gelatinous and then set aside.
In a food processor, cream the butter and sugar together well and then add the apple cider vinegar and vanilla.  Add the chia egg to the butter and pulse until just incorporated.  Next, add the creme fraiche and mix in.  Add the flour in two stages and roughly mix then dump into the large bowl that the flour was in and mix with a wooden spoon or your hands.
Add half of the cake batter into the prepared springform pan and spread evenly.  Sprinkle 1/3 of the crumb topping evenly on top of the batter then plop spoonfuls of batter around the top of the crumbs and very carefully spread the batter over the crumbs.  You need a little bit of patience but don’t worry it will come together.
Put the cake onto a cookie sheet and place into the preheated oven on the middle rack in the middle of the oven.  Bake for 60 minutes.  Carefully remove from oven and place on a cooling rack for at least 1 hour but it is best to let it cool completely. The cake will still be cooking as it cools.

Black Sesame Crumb Cake

Gorgonzola Rosemary Pesto Cream Sauce over Spaghetti

If you love cream sauce and Gorgonzola like I do, you will love this Gorgonzola Rosemary Pesto Cream Sauce.  I sautéed shallots in red wine and then added some cream along with my Gorgonzola Rosemary Pesto to make this glorious sauce.  I used arrowroot to thicken it so it is naturally gluten free.  It is a rich and decadent sauce perfect for those cold winter nights.  Serve it with a simple green salad and a glass of red wine and you will have yourself a lovely meal.

Rosemary Gorgonzola Pesto Cream Sauce We have had quite a bit of rain this year and it has been much appreciated!  Sometimes it’s nice to be stuck inside but after a couple of weeks, one starts to yearn for the sun.  Don’t get me wrong, I know we have it easy compared to all my friends in Oregon but it’s all relative, right?

This weekend was so incredibly gorgeous that we were able to have a nice picnic on the beach with a few of our closest friends!  Beto and clan, as well as Erin, Leif and Taj, all met up at our house on Sunday before heading down to the beach.  Beto brought a new portable grill and grilled up various meats including Jill’s homemade shish-kabobs.  We had a nice bottle of wine, pesto, Robby’s sourdough bread, my famous shortbread cookies that lasted about 5 minutes and an assortment of salads and cheese.  It was the perfect day and the kids had a blast!

Have you ever used arrowroot powder before?  It’s a fantastic thickener.  I prefer it to cornstarch because I know it is not going to be GMO.  Even though Arrowroot is a starch, it has one of the highest amounts of protein compared to any other starches or flours.  I have used it for many years with great results.  It thickens without getting gummy and it leaves no trace of flavor.  It can become slimy if you use too much, though.

These are just some of the health benefits.

  • It is super high in potassium, which is great for heart health.
  • It increases bile production that helps lower cholesterol.
  • Its high Iron content is helpful for circulation.
  • It has an alkalizing effect that helps balance the body’s pH, which is so important for keeping inflammation down.
  • Its fiber content is fantastic for the digestion and weight control.
  • As if that’s not enough, it’s full of vitamin B that helps boost your metabolism.

I believe that arrowroot is undervalued.  If it is new to you, I recommend trying it out. I think you will like it.  It works wonderfully in gluten-free baking, in a sauce, gravy or as a soup thickener.  It is best added towards the end as it can lose its thickening properties if over cooked.

Here’s a great explanation from “One Green Planet

Gorgonzola Rosemary Pesto Cream Sauce This sauce pairs nicely with a light Pinot Noir or a Tempranillo for a red wine. For a white, I recommend a Sauvignon Blanc.

Gorgonzola Rosemary Pesto Cream Sauce Gorgonzola Rosemary Pesto Cream Sauce Recipe:
  • 1 Large Shallot
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Garlic Clove
  • 1/3 Cup Dry Red Wine
  • 2 Cups Half and Half or Milk – or both
  • 1 Recipe Gorgonzola Rosemary Pesto – recipe below
  • 1 Tablespoon Arrowroot Powder
  • 1 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
  • 1/4 Teaspoon Black Pepper
  • 1/3 Cup Fresh Rosemary Leaves
  • 1/3 Cup Raw Walnuts
  • 2 Tablespoons Gorgonzola Cheese
  • 2 Tablespoons Extra Virgin Olive Oil – or to taste
  • 1 1/2 Teaspoons Fresh Squeezed Lemon Juice
  • 1 Small Clove Garlic
  • 1/8 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste
  • Crumbled gorgonzola
  • Sprig of Rosemary
Remove the leaves off of the rosemary stems and add to a food processor or blender.  Measure everything else and add to the rosemary, then puree until really smooth.
Make sure to scrape the sides down at least once.

 Add the shallots to a sauté pan with olive oil and sauté on medium-low heat for 5 minutes, add the garlic, continue cooking for 5 – 7 more minutes until the garlic starts to brown.

Continue to check the shallots and when they are soft, add the white wine.

Cook until wine is reduced and syrupy.

While the shallots are cooking, put a large pot of salted water on and bring to a boil.
 When the wine has reduced, add the half and half or milk to the onions.  When the half and half/milk is warm, whisk in the pesto until it is dissolved, then the arrowroot powder, salt and pepper.  Turn the sauce to a low simmer and cook the pasta according to the package directions or until al dente.
Spoon the sauce over the drained and rinsed pasta.
*Make sure to rinse the pasta.  Brown rice pasta is very starchy.
Gorgonzola Rosemary Pesto Cream Sauce Health benefits:

Rosemary is rich in vitamin E and antioxidants that stimulate the immune system and is good for your brain. It contains carnosic acid that can significantly promote eye health and fight off free radical damage in the brain and helps protect the brain from stroke and neurodegeneration conditions like Alzheimer’s. It also helps with normal aging on the brain by enhancing memory and concentration.  Rosemary has anti-inflammatory compounds that help to reduce asthma attacks and is rich in dietary fiber, which improves the digestion.  It is super high in vitamin A and for optimal vision, you need just a few leaves a day to almost meet the requirement.  It blocks estrogen which helps prevent breast cancer and it helps with liver function.

*It may interfere with some medications like Lithium, diuretics, diabetes medication, high blood pressure and blood-thinning medications.

*If you are pregnant or breastfeeding avoid large quantities.

Persimmon Rose Scones

The beauty of these Persimmon Rose Scones is that you can serve them for breakfast or dessert!  The scones themselves are lightly sweetened with coconut sugar and they are topped with a lovely rose cacao butter glaze with a sprinkle of rose petals. They are not only delicious, they are pretty to look at as well and they just so happen to be gluten-free.  Serve them with coffee or tea.

Persimmon Rose Scones It’s almost the end of 2016. Can you believe it?  I am not one to do New Year’s resolutions because I know myself better than that!  Instead of a resolution, Robby and I are all about clearing out the old and unused to make room for the new.  So, I am passing some of my vintage clothes along.  I have been carrying them around with me ever since I was 15 years old.  I didn’t have much money to spend on clothes when I was young but that all changed when I discover thrift store clothes and my closet became stuffed full of treasures.  At that time I could never have enough options.   I am now slowly refining my style and I am looking to thin out my wardrobe.

Persimmon Rose Scones On Thanksgiving, I did just that.  I have wanted to give my friend Alison some of my vintage clothes for some time now.  I finally had the opportunity.  Shortly after she arrived, we grabbed some wine and went into my room to sift through my closet.  I can’t even tell you how fun it was for both of us.  I could never just give my clothes to a thrift store or sell them. I wanted to find someone who would treasure them as much as I do.  Each piece I handed her was received with an “OMG, are you sure? This is so gorgeous!”  Yes, nothing will make me happier than to see my clothes being worn and not just wasting away in a closet.   Alison is in an all girls bluegrass band named “Sugar by the Pound” and she is always so stylish, so my treasured clothes have found a wonderful new home where they will be cherished.

Persimmon Rose Scones I enjoyed these scones with espresso and half & half but they are also wonderful with my hibiscus tea or a classic black tea.

Here are a few creative persimmon recipes from some of my favorite food bloggers.
Bruschetta with Persimmon Chutney – Food Fashion Party
Persimmon Mandarin Bundt Cake – Sabores y Momentos
Persimmon Rose Scones Persimmon Rose Scones Recipe:
6 – 8 servings
  • 1 1/2 Cup Oat Flour
  • 1 Cup Millet Flour
  • 3 Tablespoons Tapioca Flour
  • 3 Tablespoons Arrowroot Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Sea Salt
  • 1/2 Cup Coconut Sugar
  • 1/2 Cup (about 2) Persimmons – super ripe – pulp
  • 1 Chia Egg – 1 Tablespoon Chia Seeds – ground – 3 Tablespoons Water
  • 6 Tablespoons Butter – unsalted – cold – cut into pieces
  • 1/4 Cup Half and Half
  • 1/2 Teaspoon Apple Cider Vinegar
  • 1/2 Vanilla Bean – with the tip of a knife cut a slit lengthwise and scrape out the seeds
Rose Glaze
  • 1/4 Cup (25 g) Cacao Butter – grated  – yields  2 tablespoons liquid
  • 1/2 Cup Powdered Sugar
  • 1 Tablespoon Rosewater
  • Pinch Sea Salt
  • Rose Petals – optional

* I adapted this recipe from Alana’s Roasted Banana Teff Scones from her wonderful cookbook “Alternative Baker

Place the oven rack in the upper third of the oven and preheat to 400 degrees.
Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, combine oat flour, millet flour, tapioca flour, arrowroot powder, baking soda, salt, and coconut sugar.
Whisk together well.  Add the butter using a pastry cutter or your fingers to break up the butter into small pieces.  Set in refrigerator until needed.
Vigorously whisk the tablespoon of ground chia seeds to 3 tablespoons of water to remove any lumps.  Let sit for a couple minutes to thicken.  Scoop out the persimmon pulp and measure.  Whisk the half & half into the chia egg and then the vanilla bean seeds, apple cider vinegar and persimmon pulp.
Remove the flour from the refrigerator and then gently mix the wet ingredients into the dry ingredients with your hands.   It will be a slightly sticky wet dough but it will still hold together.  Knead together until it forms a ball.
Transfer the dough to a lightly floured surface.  Form a disc with your hands that’s about 1 inch tall and about a 6-inch circle.  Use a large knife to cut the circle into 6 to 8 even wedges.  Use a spatula to carefully transfer the scones onto a parchment lined baking sheet or cut right on the parchment lined baking sheet and carefully slide a spatula under and pull them back to let space in between each scone to let the sides cook.
Bake for 20-25 min, lightly golden. Let cool.
They are the ultimately the best when they are fresh. 
*Notes from Alana on tips for scone success.  Keep ingredients and dough cool to keep the butter from fully incorporating into the flour. Make sure your butter starts out cold, work fast and refrigerate your dough if your kitchen is hot.
She also suggests using two baking sheets on top of one another to prevent a thicker crust on the bottoms.
When the scones are almost cool you can start the glaze recipe.
In a small double boiler or a glass bowl fit snug over a small saucepan of water, melt the cacao butter over medium-low heat until it is completely melted.  While it is melting add the powdered sugar into a small bowl and mix in the rosewater and salt and then add in the cacao butter and mix until smooth.  Drizzle the glaze onto each scone and top with rose petals while still soft.

Persimmon Rose Scones