This week’s events (i.e., the election of Donald Trump to the United States presidency) left many of us reeling. Did we really just elect to the world’s most powerful office an orange monster who brags about groping women’s genitals and warmly welcomes the praise of the KKK? Why, yes, we did just that. Let me rephrase. Approximately 25% of my fellow Americans did just that.
Accordingly, this past week I spent hours sobbing. Sobbing for the thousands of hate crimes committed against immigrants, women, Muslims, and people of color since Trump was elected; for the inevitable incursions into women’s rights; for the mass deportation of Latino immigrants; for the likely return of a “law & order” police state that penalizes men simply for having black or brown skin; and, for the fact that young girls may be indoctrinated to think that their worth is determined solely by their looks.
Dark times like these call for comfort food, so I present you with Pumpkin Persimmon Cornbread. Cornbread is total comfort food, and I decided to give it some fall flair with everyone’s favorite #basic flavor–pumpkin–and my favorite fall fruit–persimmon. It’s moist and tender but has a nice little crust on the top, and the juicy sweet bits of persimmon are like candy. Please join me and eat your feelings for the next four years!
- 1 cup pumpkin puree
- 1 cup light coconut milk, canned
- 2 teaspoons apple cider vinegar
- 4 tablespoons light olive oil or other neutral-tasting oil
- 6 tablespoons pure maple syrup
- 1 cup all-purpose gluten-free flour
- 1 1/2 cups cornmeal
- 1 teaspoon cinnamon
- 1/4 teaspoon each ginger, nutmeg, and allspice
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup of diced persimmons
- 1 persimmon, thinly sliced into rounds
- Preheat the oven to 350 degrees F. Grease a 9×9 inch square baking pan.
- Whisk the apple cider vinegar and coconut milk together. Let it sit for 10 minutes to curdle.
- In a large mixing bowl, whisk together the pumpkin puree, olive oil, and maple syrup. Stir in the curdled coconut milk and whisk until well incorporated.
- In a medium bowl, sift the flour, cornmeal, spices, baking soda, baking powder. Slowly add the dry ingredients to the wet ingredients, using a wooden spoon to combine them. Don’t overmix. Fold in the diced persimmon with a spatula.
- Pour the batter into the prepared pan. Top with the sliced persimmon in a fan or wave design. Bake until the top of the bread is firm and the edges are golden for 35-40 minutes.