For the love of Feijoa's

If you're a kiwi you'll know what I'm talking about.  Feijoa's are synonymous with Autumn here in NZ.  Love 'em or hate 'em, nearly every house has a tree.  And for a few short weeks in April, Feijoa's are everywhere.  For those of you who don't know, Feijoa's are a firm green fruit on the outside with a pulpy center.  They have a really distinctive fragrance that gets stronger the longer as they age.  We eat the inside only, but some people eat the outside too.  Each to their own.

The real problem with having a feijoa tree is what to do with all the feijoa's?  Today we had a bit of a production line and cooked up a batch of feijoa's to go in the freezer - some say you can put them in raw, but we found they went brown and yucky, so we always cook them first.

A day's worth

Some people get a little side tracked!

But what else to do with all the fruit......?

Some got pureed and then dehydrated to make our own super yummy and completely natural fruit leathers.  And lots got frozen so we can use it in crumbles later in the year.

But there was still more - so I thought I would make a feijoa cake.  I used my basic vegan cake recipe and made a few adjustments and added a yummy crumble topping

Here is the recipe I created

1 1/2 C Flour
1 1/2 tsp Baking Soda
1 tsp Cinnamon
1/2 C Sugar
1 1/2 C feijoa pulp

Mix it all together well and then pour into a cake tin lined with baking paper

25g Olivani
1/4 cup Oats
1 tsp cinnamon
1 Tbsp Brown sugar

Melt Olivani and add other ingredients - add more oats if needed to cover cake.
Sprinkle over cake
Bake for about 40 minutes @ 180 C.

This cake was so yummy and I think even those that aren't great Feijoa lovers will enjoy this and there is no fat in the cake, only in the topping so it is semi-healthy.  And the allergy kid absolutely loved it.

I hope you are enjoying your feijoa's too.

Barbs x.