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Persimmon Pumpkin Pie Breakfast Bowl

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 bowl
Ingredients Method

Ingredients
  

  • 5 persimmon (Fuyu, chopped, tops removed)
  • 1/3 cup pecans (soaked 6+ hours and drained, pat dried)
  • handful dried mulberries
  • 1/2 tsp pumpkin pie spice
  • 1/8 tsp turmeric
  • 5 dried apple rings (optional)

Method
 

  1. Place above ingredients in a food processor and pulse blend until it becomes a coarse mix.
  2. Scoop out into a bowl and top with more dried mulberries. (Optional) sprinkle coconut sugar on top, it adds a nice carmel-ly rich flavor.