Feijoa Cake
Its Feijoa season in NZ, and this recipe is a great way to make the most of this tasty delicious fruit. Another quick and easy family favourite.
Feijoa’s are only around for about 3 months usually from mid-March so you have to get in quick and make the most of them with various delicious feijoa recipes. And if you can’t get through all your feijoa’s, they also freeze well. To freeze, just scoop out the flesh. You can freeze in ie 1/2 cup quantities or I often place the flesh on baking paper in the freezer and then once frozen, place pieces in a zip lock bag so you are free to choose the quantity required all year round.
The great thing about feijoa’s is that they are very versatile – think crumble, cake, muffins, smoothies, “nice” cream, chutney etc and of course they are great by themselves or added to Bircher. Plenty of ways to use up the excess of homegrown feijoa’s.
Feijoa’s are also very beneficial for your health – packed full of vitamins, antioxidants, a rich source of dietary fibre and low in calories. And of course they are super tasty.
This recipe, is super easy and all you need is a blender and a mixing bowl. Its gluten free, dairy free, refined sugar free and I have also provided an egg free option. I have chosen to sweeten this recipe with a small banana, a few dates and fructose free rice malt syrup. So it is a healthy sweet treat but of course don’t eat the whole cake in one sitting!
I hope you enjoy this recipe as much as we did. It probably won’t last long… If you do need to increase the shelf life, I’d probably store in an air tight container in the fridge.
If there are any other feijoa recipes you would like me to experiment with, please let me know!
Don’t forget, if give this recipe a go, I’d love you to share it on Facebook, or Instagram (tag me @glutenfreemum and #glutenfreemum). Additionally, if you would like to subscribe to my recipe blog, you can sign up below.
P.S. If you would like some to discuss your health goals I would love to work with you one-on-one. I practice a holistic approach where I consider your individual needs related to health in terms of both nutrition and aspects of your lifestyle. We can work together and look at how all parts of your life affect your health and make sustainable changes that improve your health and happiness. Find out more
Ingredients
- 1/2 c Feijoa + 1/2 c Feijoa (chopped)
- 1x small-medium banana
- 1/4 c coconut oil
- 2x eggs
- 1 t apple cider vinegar
- 1 t pure vanilla extract
- 1/4 c rice malt syrup
- 1/4 c dates (approx. 8)
- 1c gluten free flour mix (see below for what I tend to use)
- 1/2 t baking soda
- 1/2 t baking powder
- 1 T cinammon
- pinch of salt
- 1-2 T coconut sugar (for topping)
Directions
- Preheat oven to 180C and grease 20cm cake tin with coconut oil and line base of tin
- Soak dates in 2-4 T boiling water and let sit for 10mins
- Add soaked dates (excluding soaking water), 1/2 c feijoa and banana to a blender and combine.
- Add remaining wet ingredients and pulse to combine without over mixing
- In a separate bowl, mix dry ingredients (excluding coconut sugar).
- Pour wet ingredients into the dry mix and combine.
- Add remaining 1/2 c of feijoa
- Pour mixture into a the cake tin
- Sprinkle coconut sugar on top of cake
- Place in oven for 35-40mins (when skewer comes out clean)
- Once cool, serve with Coconut Yoghurt
- Use organic ingredients where possible
- 1 c gluten free flour mix – my go to is 1/2 c amond meal, 1/4 c tapioca flour, 1/4 c Buckwheat flour, 1/4 t guar gum
- For an egg free option, use flax egg
Enjoy x
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Bridget Young 
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