My favourite feijoa recipe, feijoa, and almond loaf
Feijoas, they are a Kiwi institution. This feijoa and almond loaf is my go-to for using up all the feijoas that are around at this time of year.
Here is a confession. For me, I find feijoas a bit too overpowering as an everyday eating fruit.
When it is feijoa season I eat a few fresh, but not 1000’s like some people. Sacrilege I know, maybe I am not a true kiwi!
But as with everyone in New Zealand, despite not actually having any feijoa trees in my backyard, I still end up with bags and bags, and bags of them of them from neighbours, friend, and family
Thankfully I love them in baking and so do my kids.
This is a very basic recipe that makes a nice moist loaf. My kids love it and so do I.
I like that it is relatively low in sugar, high in fresh fruit, adds nuts to my children’s diet and most importantly uses up a fair amount of feijoas!
Feijoa and Almond Loaf
Yield 1 loaf
- 1 Cup flour
- 1 tsp baking powder
- ¼ Cup sugar (I like to use brown as it adds a nice flavour)
- ½ Cup ground almonds
- 2 Eggs
- ¼ Cup milk
- 1 ½ Cup mashed feijoa
- Sift flour and baking powder (or use self raising flour)
- Stir in the sugar and ground almonds
- Whisk the eggs and milk, mix into the dry ingredients
- Stir in the mashed feijoa
- Pour into a lined loaf tin
- Bake at 180 degrees celsius for 35-45min
- Try wholemeal flour or a 50:50 mix with standard flour to increase the fibre content
- Add ½ teaspoon of dried ginger to the dry ingredients
- Swap the feijoa for banana when feijoas are not in season