Feijoa, Ginger & Coconut Crumble Shortcake

April 12, 2020

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Thanks Mum for this little tasty gem to help use our Feijoa crop. Serve with vanilla coconut ice-cream for a tasty desert.

Meal Type: Dessert
Recipe Type: Treat
Serves: 4
Prep time: 00:30
Cook time: 00:30

Ingredients

  • 0.5 cups Coconut Oil
  • 0.33 cups Sugar, brown
  • 1 Eggs, Or egg substitute
  • 1 1/4 cups Self Raising Flour
  • 1 cups Coconut, desiccated
  • 2 teaspoon Ground ginger
  • 0.5 teaspoon Cinnamon
  • 10 Feijoa, flesh, raw

Instructions

Heat oven to 180 degrees. Grease and line a 20cm diameter round cake tin

Melt the coconut oil and stir in the brown sugar then remove from the heat and cool.

Use an egg substitute for equivalent of 1 egg (we use Pantry Essentials Egg Substitute - for each egg you use 2 tsp of the substitute and 30mls of water) and mix with oil and sugar.

Add the flour, coconut, and ginger.

Press 2/3 of the dough into the prepared tin and arrange the feijoa pulp slightly mashed evenly over the base.

Crumble the remaining dough over the feijoa.

Mix the cinnamon with another 1 Tsp of brown sugar together and sprinkle over the top.

Bake for 30min.

Remove and let cool for 15min, slice and serve warm with coco-nut ice-cream or put in fridge and enjoy chilled. 

 

 

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