Feijoa Loaf

Feijoa Loaf

  • Servings: around 12 slices
  • Difficulty: easy
  • Print

Make the most of your Feijoas this season by trying this super simple Feijoa loaf that the whole family will enjoy. Great for a snack or a healthy addition to the kids lunchbox

Its Feijoa season again and if you have a Feijoa tree like we do that is full of this delicious fruit, then I’m sure you are wanting ways to make the most of your own Feijoas.  We are already around half way through Feijoa season now so ensure you don’t let this fruit go to waste.  The great thing about Feijoas is that they are very versatile and you can add them to a number of dishes – both sweet and savoury.  Cakes, Crumbles, muffins, chutney, “nice cream,” smoothies, add to salads or Bircher – just to name a few.  Have a look at my recipes for Feijoa Cake and crumble.

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Not only are Feijoas tasty, they are also packed full of heath benefits –  full of vitamins, antioxidants, a rich source of dietary fibre and low in calories.

This is another simple recipe.  You won’t need a lot of dishes – just two bowls and a mixing spoon.  The recipe is free from gluten, dairy, egg, soy and refined sugar so it is very allergy friendly.  But its still a very tasty healthy treat.

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I hope you enjoy the loaf as much as we did and manage to make the most of your Feijoa’s.  For those of you who have such an abundance of Feijoa’s that you don’t manage to get through them each year, you can freeze them – I scoop out the flesh and place on baking paper in the freezer and then once frozen, place in a freezer safe dish or zip lock bag .

Enjoy xx

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Bridge xx

P.S. If you would like some to discuss your health goals I would love to work with you one-on-one.  I practice a holistic approach where I consider your individual needs related to health in terms of both nutrition and aspects of your lifestyle.  We can work together and look at how all parts of your life affect your health and make sustainable changes that improve your health and happiness. Find out more

Ingredients

Dry:

  • 1 1/2 c flour of choice (see notes for my GF blend)
  • 1 1/2 t baking soda
  • 1/3 c coconut sugar
  • 1 t cinnamon
  • 1/2 t ginger
  • 1/4 t salt

Wet:

  • 1/2 c milk of choice
  • 2 t pure vanilla extract
  • 1 T apple cider vinegar
  • 1/3 c oil of choice
  • juice of 1/4 lemon
  • 3/4 mashed medium banana
  • Optional: 1/4 c sultanas

Directions

    1. Preheat oven to 180C and line a loaf tin
    2. Sieve dry ingredients into a bowl and combine
    3. Add wet ingredients to a bowl and combine
    4. Pour wet mixture into dry ingredients and fold
    5. Pour mixture into lined loaf tin img_0665.jpg
    6. Bake for around 35 minutes

    Recipe notes:

  • Choose organic ingredients where possible
  • Flour blend: 1/2 c almond flour/meal, 1/2 c tapioca flour, 1/2 c Buckwheat flour, 1/2 t guar gum (optional)
  • Nut free: substitute the almond meal in my flour blend – you could add more tapioca and buckwheat flour or try Brown Rice flour
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