If you love feijoas and love coconut then this is a loaf with both delights wrapped into a healthy snack just for you! Feijoas tend to divide fruit fans…I am defiently in the feijoa-lover camp. You can read more about the fabulouness of feijoas over on my next blog but let’s just get straight into making something with this good fruit here.
Made from coconut flour and coconut oil you get a great dose healthy fat, plus this means it is both gluten-free and dairy-free. With just the fruit and two tablespoons on honey you also have yourself recipe free of refined sugar too. It is a moist loaf and best served best when completely cool…however when we first made this (‘we’ referring to my two year old helper) waiting was out of the question so we had this still warm for dessert with some cream – bowls were licked clean…say no more!
1 cup of mashed feijoas (approximately 15 small feijoas)
2 mashed bananas
1/2 cup of coconut flour
3/4 cup of desiccated coconut
3 tablespoons of coconut oil (melted)
2 tablespoons of honey
1 teaspoon of vanilla essence
1 tsp of baking soda
2 tsp of baking powder
1. Preheat the oven to 180 degrees and grease a loaf tin.
2. Mash feijoas and bananas, place into a large mixing bowl.
3. Add all other ingredients and mix well to combine.
4. Pour into the loaf tin and flatten the top with the back of the spoon.
5. Bake in the oven for approximately 40mins or until the top is nice and golden. It will still be a little soft when you first pull out of the oven but a skewer should come out clean. I recommend letting the top go quite golden (so just before it burns at the edges) as you will get this almost crusty, coconut tasting top. Allow to cool completely before turning out of the tin. Enjoy with some butter, yoghurt or cream!
xxx Dr Julie Bhosale