Feijoa and coconut loaf

What do you get when you mix feijoa and coconut?  This feijoa and coconut loaf that tastes amazing!!

I have to admit, I’m not a fan of the colder weather.  But there are a few things that make the cooler seasons better and one of those is feijoas.  These green gems are only available for a few months a year which probably makes them even more appealing.  If you’ve got a tree no doubt you’ll have them in abundance and when you can’t eat any more as they are, then they’re great in baking too.

While my feijoa trees have only just started fruiting, I was lucky enough to be given a big box from Old Road Estate.  I got creative in the kitchen and made this feijoa and coconut loaf.  It has an intense feijoa flavour and uses coconut flour which makes it moist, high in fibre and gives it a slight coconut flavour which complements the feijoa nicely.   The feijoa and coconut loaf only uses a small amount of sugar, but if you wanted you could leave it out altogether.  Of course, it won’t be very sweet without it.

Feijoa and coconut loaf

2 cups feijoa flesh + 2 extra large feijoas
1 banana, chopped into pieces
1/4 cup ground linseed or LSA
1/2 cup plain flour (you could use wholemeal/spelt or gluten free flour too)
1 cup coconut flour
3 eggs
1/4 cup sugar
1 teaspoon baking powder

coconut chips for the top

Method:

Preheat oven to 180 degrees Celcius and line a loaf tin with baking paper.

Add all the ingredients, except the extra feijoas to a food processor or blender and mix until well combined. Pour into the loaf tin

Peel the 2 feijoas and slice thinly. Lay over the top of the loaf.

Bake for 40-50 minutes or until cooked in the middle.   Top with coconut chips.

 

 

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