Feijoa season has started at the Whale household. After a little windy weather recently, those green fruits have been dropping like the rain itself. I’m not generally a great appreciator of crumbles – I feel as if the natural beauty of fruit is often destroyed by cooking and hiding it beneath a layer of buttery flour – but in this case I’m a convert.
There are three types of coconut here (flour, dried, and oil!), but it doesn’t seem overwhelming. Rather, it provides a mellow flavour behind the sweetness of almonds and tart feijoa, plus it dispenses with the need for butter if you’re dairy-free.
This recipe can be gluten-free, grain-free, egg-free, dairy-free, and vegan.
Preparation time: 20 minutes
Cooking time: 10 minutes
– 1 1/2 cups feijoa flesh, roughly chopped
– 1/2 cup coconut flour
– 3/4 cup thread coconut
– 1/2 teaspoon cinnamon
– 1/3 cup almonds, chopped
– 2 Tablespoons granulated stevia of choice, or to taste
– 3-4 Tablespoons coconut oil, as necessary
1. Preheat your oven to 180 degrees Celsius fanbake (or 200 degrees standard bake). Spread the feijoas out in a small-ish casserole dish (around 20 cm in diameter).
2. Mix together the remaining ingredients in a medium bowl until crumbly. You may need to add extra coconut oil if the mixture is particularly dry – this depends on your brand of coconut flour – so use your crumble-making judgement! Sprinkle over the feijoas in your dish.
3. Bake for 10 minutes, or until the top is golden-brown and the crumble heated through. Serve with yoghurt and extra feijoa, if desired, and enjoy! 🙂