Foraged Fruit Blondies: Persimmon, Autumn-Olive, and Dogwood (Cornelian Cherry) this time.

Autumn Olives

These spectacularly delicious, moist and chewy bars can be made with whatever foraged fruit you can get... or if foraging is not an option at the moment, maybe your local farmer's market will provide.  Utilizing foraged fruit will give you a seasonal taste delight that cannot be had at the grocery store.  Delight your taste buds!  Delight your guests!

Persimmons are just beginning to ripen here in Virginia mid-October.  I expect more and sweeter ones after the first frost this weekend.  I only remove the seeds and the hard calyx at the top of each fruit.  I do not concern myself with the sometimes tough skin, I eat it.  Good for you!

The recipe has many options that you can customize depending on what's at hand.  Maybe you have access to some foraged nuts or seeds at the moment, or just made some acorn flour? 
Experiment, let this be a guide...

I removed the seeds from the Persimmon and Cornelian Cherry.  Then I pureed these with the first set of ingredients.

Preheat 350 degrees.

1 c. coconut oil, melted
1-2 c. sugar - The amount will depend on how much you want this like a dessert and how tart the fruit is that you are using.  For the current recipe I used the full 2 cups because the Cornelian Cherry is very tart and I am aiming for a dessert.
2 tspn. vanilla
2 eggs
approximately 3 cups of fruit - This can be most any type of fresh or dried fruit in any combination.  You want to blend in any soft fruit with the above ingredients, saving any whole fruit you don't want crushed to fold in at the end with the seeds/nuts.  In this batch I blended the Persimmon and Cornelian Cherry and folded in the Autumn-Olives.  If using only dried fruit, use less quantity.  If using a very wet fruit, you may need to cut quantity and add flour.

After blending together above ingredients, add:
1 c. whole wheat pastry flour (or other flour of your choice)
1/2 tspn. salt
After mixing this, fold in any reserved fruit from above and
1 1/2 c. of nuts and/or seeds - For this batch I used 1c. crushed Pecans and 1/2c. Hemp seeds.

As you can see, I do not bother to remove the Autumn Olive stems, they are soft enough to chew.

Spread into an oiled baking dish about 9" x 12", bake for about an hour, until well browned all over.
These bars are moist and chewy with all the fruity goodness included.
Rich and satisfying.  Enjoy!

These bars are high in fiber, don't let that scare you.  Just chew what you can and swallow it - good for your digestive system and microbiome.

Your local, abundant, and free SuperFood!

 Enjoy your seasonal taste treat!

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