It’s the time of year where buckets of feijoas and buckets of apples appear at our door, we scratch our heads wondering what to do with them all and then a week later they are all gone. This recipe was created to help fill my other half’s lunch box but it would also be a great dense slice for hiking or biking adventures. If you don’t have feijoas or have no idea what one is then first go out and plant a feijoa tree as soon as you can (they are amazing)and while you are waiting for it to fruit you can use tinned guavas instead.
Makes 1 large cake, prep time 20 min, cook time 45 min
1 ½ C feijoas, peeled and thinly sliced
1 tbsp + ¼ C honey
1 tbsp hot water
¼ tsp + 1 tsp ground ginger
½ C raisins
2 C grated apples
½ C shredded coconut
¼ C olive oil
½ C sunflower seeds
1 ½ C soy milk
1 tsp mixed spice
2 C wholemeal or gluten free flour
2 tsp baking powder
Preheat oven to 180C and line a large cake tin or dish.
In a small bowl mix together first measure of honey, ginger and water, add thinly sliced feijoas and gently mix until feijoas are covered with syrup.
Spread feijoas in a thin layer in the bottom of tin and pour over any leftover syrup.
In a large bowl mix together second measure of honey and ginger along with all other ingredients. Mix until just combined. Pour batter over feijoas and bake for 45 min until golden on top and skewer comes out clean.
Remove from oven and turn out onto baking tray with the feijoas on the top, you may need to gently peel the baking paper off.
The other day I was dreaming of a slice that I used to make when I was a kid, it was chewy and sweet and it was super quick to make, on a recent visit to my parents house I discovered it in the back of a folder full of clippings my mum had kept. This is my healthier version of that old recipe and it’s a great one to make with kids over the school holidays.
Makes 10 pieces, Prep time 10 min, Cook time 10 min
4 Tbsp honey (or liquid sweetener of choice)
¼ C peanut or almond butter
2 Tbsp coconut oil or butter
½ C powdered milk (soy or coconut)
½ C desiccated coconut
½ C dried dates or apricots, diced
1 C sesame seeds
Preheat oven to 170ᵒC. In a medium saucepan melt honey, peanut butter and coconut oil. Remove pot from heat, stir in all other ingredients and mix well. Press into a lightly oiled baking dish and bake for 10 mins or until golden. Remove from oven and allow to cool in dish before turning out and cutting into slices.
A beautifully rich and healthy curry to share with friends. Serve with brown basmati rice, poppadum’s and coconut yoghurt raita.
Serves 4, Prep time 15 mins, cook time 40min,
2 white onions, diced
2 tbsp. olive oil
1 tsp ground ginger
1 tsp turmeric powder
2 tsp ground coriander
2 tsp garam masala
2 tsp mustard seeds
½ tsp chilli flakes
3 cloves garlic, minced
2 tsp salt
½ tsp pepper
1.2 kg tomatoes
1 can chickpeas, drained
1 tbsp. honey or rice malt syrup
Roughly chop tomatoes, coriander and spinach and set aside. In a large pot heat oil and fry onions until fragrant and translucent. Add in spices and garlic and fry for 1 minute. Stir in chopped tomatoes, salt and pepper and simmer for around 20 minutes until tomatoes are soft and broken down. Add in chickpeas, spinach and honey and simmer for another 5 minutes.
Remove from heat and use an immersion blender or food processor to combine into a smooth consistency. Return to heat and simmer for a further five minutes, season to taste.
Trying to reduce the amount of added sugar in your diet? This recipe utilises the natural sugar in sweet potato to create a gorgeous creamy fudge that will satisfy those sweet cravings and fill you up with goodness.
Makes 12 pieces, prep time 10 min, cook time 30 min,
500gm orange sweet potato
4 Tbsp coconut oil
2 Tbsp cocoa powder
1 Tbsp tahini
4 Tbsp coconut flour
Preheat oven to 180C and roast sweet potato whole in their skins until completely tender (approx. 30 mins). Remove from oven and allow to cool slightly before peeling off skin.
In a food processor combine sweet potato, with all other ingredients and blend until well combined.
Press mixture into lined tin and place in fridge for at least 20 min to set.
Once set remove from tin and slice into pieces. Store fudge in fridge to keep it firm.