Feijoa and Apple Shortcake Slice

One of the recipes I used to make frequently before I became more health focussed was Dutch Apple Cake. It was full of white sugar, white flour and pretty much no nourishment. The other delicious fruit inspired treat I used to love, was my Grandmothers Apple Shortcake. Again, it was made with plenty of love, but not great for our physical bodies! 

I decided to combine these two ideas and took it a step further by adding feijoas, because it's the season after all! This recipe would work brilliantly with whatever fruit you have on hand however, berries would be delicious, as would stone fruit of any kind.

Made grain free and sugar free, you'll feel safe sending this to school with the kids or serving warm with coconut ice cream for dessert.

Makes: 12 slices

Prep: 20 mins

Bake: 35 mins

Ingredients:

Base:

• 1/2 cup almond flour
• 1/2 cup cashew nuts
• 1/2 cup of arrowroot flour
• 1/2 cup coconut flour
• 2 tsp baking powder
• 1/4 tsp cinnamon
• pinch of salt
• 1/2 tsp vanilla powder (or essence)
• 100g butter or 1/2 cup of coconut oil (if dairy free)
• 3 Tbsp rice malt syrup
• 3 eggs

Crumble:

• 1/4 cup desiccated coconut 
• 1 Tbsp arrowroot flour
• 1 Tbsp almond meal

Filling:

• 4 apples (green is best)
• 1 cup chopped feijoas
• 3 Tbsp water

Directions:

1. Preheat oven to 180 degree and line a baking tray with baking paper.

2. Peel and core apples, then chop into 2cm chunks and add to a pot.

3. Scoop out the insides of the feijoas, until you have approx. a cup (around 10-12 medium sides feijoas). Dice the feijoas and add to pot with apple.

4. Add water to the pot and bring to the boil. Turn down the heat and simmer for 10 minutes until apples are tender.

5. Drain excess water from fruit and then mash with a potato masher or fork, but leave a few chunky apples for texture.

6. Into the bowl of a food processor, place the dry base ingredients (almond meal, cashew nuts, arrowroot, coconut flour, baking powder, cinnamon, salt and vanilla). Pulse until cashew nuts have formed a flour.  

7. Add the melted butter (or coconut oil if dairy free), rice malt syrup and eggs and pulse to combine.

8. Transfer 3/4 of the mixture into your lined tray and flatten with back of a spoon.

9. Spread the apple and feijoa mix over the top of the base. Set aside.

10. To form the crumble, add the desiccated coconut, extra arrowroot and almond flour to the remaining base mixture in the food processor. It should now be a consistency you're able to crumble over top. You can continue to add extra coconut flour if not crumbly enough.

11. Place in the oven for 35 minutes or until crumble is starting to brown.

 

Enjoy hot or cold, with a cup of tea or your favourite yoghurt or ice cream.

 

*Recipe adapted from a Paleo Apple and Feijoa Crumble Cake featured on Food Compass Website.