Persimmon Cake with Pistachios - Forks Over Knives

Ingredients

• 12 small dried persimmon slices
• 2 tablespoons + ½ cup dried cranberries or chopped dried cherries
• 2 tablespoons flaxseed meal
• 2 cups whole wheat pastry flour
• 1 teaspoon regular or sodium-free baking powder
• 1 teaspoon pumpkin pie spice or apple pie spice
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup mashed persimmon pulp (*see recipe intro)
• ⅓ cup packed pure cane brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• ½ cup shelled whole pistachio nuts
• 2 tablespoons shelled chopped pistachio nuts