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Persimmon Bread (Paleo)

Persimmon Bread (Paleo)

(Originally published on 8 Jan 2016 at

Growing up I had seen persimmons in the market and growing on trees in California's Central Valley. I even have some recollections of my mom eating them, but I had never eaten one until this fall when my dearest childhood friend offered me one during my family's allergy friendly Halloween / Samhain / Día de los Muertos celebration. What a yummy discovery!

During the Christmas holidays we had a girls play-date with the Mini-Foodies and mamas. As is a more and more common practice for us, we had a little pantry exchange where she brought me both persimmon pulp and marshmallow root to experiment with. I hit the jackpot with this exchange because I experimented with the pulp to make a moist, fruity and just the right sweetness quick bread and the tastiest marshmallows I've made to date

In this post I share with you my Persimmon Bread which is paleo and vegetarian...enjoy!


1 ½ cups Paleo All-Purpose Flour
1 tsp. ground cinnamon
½ tsp. ground ginger
½ tsp. ground nutmeg
½ tsp. sea salt
1 tsp. baking soda
½ cup maple syrup or honey
½ cup melted coconut oil
2 eggs, at room temp
1 cup fresh persimmon pulp


Preheating oven to 325°F. Grease a bread pan.

Blend flour, spices,salt, & baking soda together with a wire whisk or fork. Set aside.

Stir together melted oil & honey. Add eggs. Stir until blended. Add persimmon pulp. Blend well.

Fold dry ingredients into the wet. Pour into greased bread pan.

Bake 1 hour or until a toothpick comes out clean when inserted into center.

Recipe inspired by:

Hash Brown Tuna Scramble (Paleo)

Hash Brown Tuna Scramble (Paleo)

Corn-Free Hippie Ketchup

Corn-Free Hippie Ketchup