Persimmon Waffles with Cranberry Nut Butter
This week, I decided it was time to incorporate my favorite seasonal fruit: PERSIMMON into my breakfast routine. I picked up a large bag at the farmer’s market, and I knew I couldn’t simply eat them all in one or two sittings (although that would be my preferred method of consumption). I was chatting with my good friend Rachel at South Beach Primal, who has been working diligently with a handful of other bloggers on an upcoming project. Her hands have been tied and she’s been busy in the kitchen, so we decided it would be a good time for her to have her first guest blogger: ME!
It has been time for some wafflin’ for quite some time actually. And aside from the obvious delicious taste that persimmons bring to the table, they are full of both Vitamins A and C. Not to mention, the high levels of dietary fiber and magnesium. Both of these elements are absolutely crucial for comprehensive digestion and soaring energy levels. So, what better way to start your day than with a powerhouse ingredient like the persimmon? The cranberry macadamia nut butter pairs perfectly with some fresh coconut whipped cream on top of these waffles. For the complete recipe, head over to Rachel’s page!