Wednesday, November 13, 2013
Vegan; 10 minutes; Gluten Free; Raw
Now that my kitchen has been busted out of storage, I've welcomed my missed "Gourmet Sundays". Here is the first of many more to come. Super easy, the messiest part is making sure you don't stain everything squeezing the pomegranate. I used this as a spread for french toast, so delicious!
2 persimmons, chopped
2 Tablespoons of freshly squeezed pomegranate
1. In a food processor combine ingredients and blend until smooth. Add 1/8 teaspoon of maple syrup if needed to cut tartness. Enjoy, will last 2 weeks in an airtight container.