Feijoas! Aren’t they a treat. My girls had the first taste of the season from our very own tree on this week, stuffing 10 of them into their mouths.
I find with feijoa’s you can have a love-hate relationship. I for one, love them but many people will be listening now, going your mad. But lets put it this way, they are good for you as they contain saponins. Many saponins are thought to have anticancer properties and may lower cholesterol. So, what can we do with these little wonders, because one thing is for sure when the season hits they are raining down on us.
So this week we have Feijoa chocolate crumble and Feijoa tea for afters.
Feijoa and chocolate crumble
- 2 cups wheat bran
- 1 cup LSA
- ½ cup brown sugar
- 1 cup plain flour
- 1 cup dates
- 200g butter
- 6 tsp 100% dark chocolate peanut spread
Preheat oven to 170*C. Blitz all of the ingredients apart from the nut spread, until just combined. Spread the mix out on 1 large or 2 small baking trays. Bake for 15 minutes, remove from oven, turn the mix over with a spatula or wooden spoon then return to the oven for a further 15 minutes until crunchy and golden. Allow to cool.
- 3 cups feijoa, peeled and chopped
- 2 cups apples, peeled and chopped
- 2 Tbsp sugar
- 2 Tbsp water
In a large saucepan, bring the above ingredients to a simmer, then cook until soft, stirring occasionally.
Put 2-3 big spoonfuls of the feijoa mix into 6 average sized glasses (about 300ml capacity), then top with the same amount of the crumble mix. Put 1 tsp of the 100% dark chocolate nut spread on top of each crumble and serve.
(makes 1 ltr)
Prep time: 2 mins
Steeping time: 3-5 mins
- 3 feijoas, quartered
- 5 tbsp honey
- 3 cinnamon quills
- 900 ml boiling water
- 5 green tea bags
Squeeze feijoa juice and flesh into a large heatproof jug, then throw in the skin. Add all other ingredients and leave to steep for 3-5 minutes.
Serve hot or cold