Discover more recipes with these ingredients
3-Layer Shortbread Bar With Persimmon Jam and a Crumble Topping [Vegan]
The shortbread in this recipe has the perfect amount of sweetness, the persimmon rose jam adds a subtle twist, and the crumb topping is the maestro conducting all the flavors in this wonderful symphony. For the grand finale, it's topped off with a dash of powdered rose. Enjoy these beauties... Read More
Ingredients You Need for 3-Layer Shortbread Bar With Persimmon Jam and a Crumble Topping [Vegan]
How to Prepare 3-Layer Shortbread Bar With Persimmon Jam and a Crumble Topping [Vegan]
To Make the Crumble:
To Make the Persimmon Jam:
To Make the Rose Powder:
- In a food processor, grind the walnuts to a fine crumb texture and pour into a large bowl. Add the oats to the processor and pulse until the texture is in between whole oat and flour texture then add to walnuts.
- Add the flour, sugar, coriander, and salt, then mix well. Add 1/4 pieces of butter and mix everything with your hands until it is a crumbly consistency.
- Put in the refrigerator while you make the shortbread so the butter can harden.
- Preheat oven to 350°F.
- Make sure the butter is at room temperature. Cream butter, sugar, and pinch of salt in food processor or mixer until creamy then add flour and pulse until it’s mixed well.
- Pour out mixture into a 9x14-inch baking dish and press the dough evenly around. Poke holes all over with a fork to prevent bubbles. Bake for 15-20 minutes, or until edges are golden.
- While the shortbread is baking start the jam.
- In a large saucepan, bring persimmon puree, sugar, and lemon juice to a boil on medium-high, then turn to medium heat for 10 minutes. Stir frequently.
- Lower heat and simmer for 15–25 minutes until persimmons are dissolved and reduced.
- In a small bowl, combine arrowroot powder, and rose water together.
- Add arrowroot/rosewater mix stirring continuously until well incorporated
- Remove from heat. Set aside
- If using whole dried roses, remove the petals, measure and grind in a coffee grinder until it becomes a fine powder.
- Preheat oven to 375°F.
- Spread the jam evenly over the baked shortbread and then evenly sprinkle with the crumble, lightly press down and bake for 15-20 minutes, or until golden.
- Cool completely before cutting and removing from the pan. Sprinkle with rose powder.
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=700%2C467&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=700%2C467&ssl=1)
![Peanut Butter Chocolate Marble Cake [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cake9.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=700%2C468&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=700%2C467&ssl=1)
![Mango Avocado Salsa [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/salsa.jpg?fit=700%2C467&ssl=1)
![Beer Battered Avocado Tacos [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/05/avocado.jpg?fit=460%2C307&ssl=1)
![Chickpea Flour Pancakes (Besan Chilla) [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/chickpea.png?fit=460%2C307&ssl=1)
![Red Lentil Curry With Black Tahini and Roasted Cashews [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2016/10/red-lentil-curry.jpg?fit=460%2C288&ssl=1)
![Creamy Lemon Ziti With Roasted Asparagus [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/04/ziti.jpg?fit=460%2C307&ssl=1)
![Chocolate Covered Cheesecake Easter “Eggs” [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2012/04/Vegan-Easter-Egg-Bowl.jpg?fit=460%2C307&ssl=1)
![Teriyaki Romanesco and Beet Bowl [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/03/teriyaki.jpg?fit=460%2C306&ssl=1)
![Magiritsa: Greek Mushroom Soup For Easter [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2017/03/magiritsa-greek-mushroom-soup-for-easter.jpg?fit=460%2C288&ssl=1)
![Fried Sunchokes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2019/12/fried-sunchokes.jpg?fit=329%2C350&ssl=1)
![Royal Rose Scented Cupcakes [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/06/cupcake.jpg?fit=460%2C306&ssl=1)
![Roasted Parsnip and Horseradish Dip [Vegan]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2015/12/Parsnip-Horseradish-Dip.jpg?fit=460%2C287&ssl=1)
Lynelle Silm – another interesting persimmon recipe.