Feijoa season is still in full swing and so I'm on the hunt to find creative ways to use them up!
This cake is delightfully moist and flavorsome, as a good cake should be.
Don't expect it to rise hugely in the middle (grain free baking often does), as the ingredients are too dense for that, but don't let that put you off because this nutrient dense cake is divine cold or hot served along side a cup of tea on any occasion.
Make: 20 mins
Bake: 45 mins +
1. Heat oven to 160 degrees and line/grease a medium sized cake tin with baking paper
2. Put mashed feijoas, eggs, butter and sweetener in a bowl and whisk until smooth.
3. Combine all dry ingredients in another bowl, then add to wet ingredients.
4. Pour mixture into pre-prepared cake tin and then decorate with pecans.
5. Place cake in the hot oven for 45 minutes. Check the cake with a skewer at this point to see if it's cooked in the centre. If not, continue to cook at 5 minute intervals until skewer comes out clean.
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I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!
These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.
All the rage a few years ago, LCM bars brought back the old classic rice bubble slice which was an absolute favourite at every kids birthday party growing up.
Whether you're making the traditional version or buying the packaged bars at the supermarket, now you can have the same great taste, without all the sugar and additives!