Persimmon Spice Oat Snack Cake for Training

• 1 cups Plant based milk
• 0.25 cups Olive oil
• 2 tablespoon Chia Seeds
• 0.25 cups Brown Sugar
• 1 teaspoon Vanilla Extract
• 4 Persimmon, Medium/Ripe
• 1 cups Flour, wheat, white
• 1 cups Oats, rolled, raw
• 2 tablespoon Hemp Seeds
• 1 teaspoon Baking Powder
• 1 1/2 teaspoon Pumpkin Pie Spice
• 1 pinch or to taste Sea Salt, Pinch
• 0.33 cups Raisin, seedless
• 1 tablespoon Pumpkin Seeds

1. Preheat oven to 350 F.
2. In a mixing bowl, whisk plant-based milk, oil, chia seeds, coconut palm sugar, and vanilla together with an electric mixer.
3. Slice persimmons in half, remove seeds, and scoop out flesh into the bowl. Mix well until mixture is smooth.
4. Add flour, oats, hemp seeds, baking powder, spice and salt, stirring only until well combined.
5. Stir in pumpkin seeds and raisins.
6. Spray a 9 by 9 inch baking dish with nonstick cooking spray.
7. Pour dough in baking dish, and sprinkle with 1 tablespoon pumpkin seeds (if desired).
8. Place cake in the oven and bake for about 55-60 minutes, until cooked through.
9. Allow to cool for about 10 minutes. Slice into 9 squares.

Notes