A version of these cookies was first featured in my Chronicle Books 2009 book I’m Dreaming of a Green Christmas. They were super tasty but full of gluten and sugar. Here in the Amalgam Kitchen, we decided to turn the recipe on it’s head and make them not only Paleo but almond free, I explained in my last post, I recently became aware I am allergic to almonds. We developed this new version with my ultimate grain-free baker’s blend and added some dried cranberries and boy, am I telling you, we have a winner here. It’s half way between a short bread and a chewy cookie and packed with sweetness from the cranberries and crunch from the walnuts with a distinct maple over tone. This cookie is a must add to your holiday baking and dare I say it should stick around until winter’s end, guilt free.

I recently took a blood food sensitivity and allergy test (the Dunwoody) at my doctor. Here is an at home version, if you are feeling like you need to know about your potential food allergies. I sadly learned I was allergic or had a high sensitivity to some of my most favorite foods. Coming in first place was almonds, the precious nut I (seriously) eat every day of my life in some form or another. Almond milk, almond pasta, almond bread, almond creamer, almond crackers, you get the picture.

Fall brings cooler, crisper weather and shorter days as well as a beautiful host of seasonal fruits including pears, apples, pomegranates and my favorite, persimmons. This bread uses Hachiya persimmon, which are great for baking because as they ripen, their flesh turns very soft and purée-like, which is great for incorporating sweetness and adding a rich darker color to your bread batter. Dates and walnuts are perfect companions to the persimmon in this delightful fall quick bread, perfecting suited for with an afternoon cup of tea.