Sharon treated us to morning tea by baking Feijoa Coconut Cake and Avocado Chocolate Bread. She was kind enough to share her recipes! These delicacies make use of seasonal New Zealand produce such as avocado and feijoa.
Feijoa Coconut Cake (Gluten, Grain, Dairy & Refined-Sugar Free)
- 1 cup feijoa flesh (just the innards), chopped into small chunks
- 2 cups ground almond
- 3/4 cup desiccated coconut, plus 1 tbsp extra to decorate if desired
- 4 large eggs, lightly beaten
- 4 tbsp honey, melted
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tsp baking soda
Instructions
Preheat oven to 150’c/300’F. Line a 20cm cake tin with baking paper and grease the sides with butter or coconut oil.
Add all ingredients (except for the extra desiccated coconut) into a bowl and beat gently until well combined. Pour into the cake tin. Place into the preheated oven for 30-40 mins until golden brown and slightly ‘spongy’ to the touch – ground almond cakes don’t develop quite the same ‘spring’ as regular flour cakes so be careful not to overcook & dry it out. For lack of a better description, it will feel more like a wet sponge.
Allow to cool before removing from the tin. Sprinkle with the extra desiccated coconut. Serve with plain yoghurt, coconut yoghurt, or just on it’s own for afternoon tea.
Avocado Chocolate Bread
- 1½ cups (202g) avocado
- 3 tablespoons (36g) melted coconut oil
- 1 teaspoon vanilla extract
- 2½ tablespoons (40g) coconut cream (cream that forms on the top of a can of coconut milk when can is left in the fridge overnight)
- 3 tablespoons (63g) raw honey
- 2 room temperature eggs
- ½ cup (58g) pecans
- 2 cups (228g) blanched almond flour
- ¼ cup (22g) raw cacao powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup chocolate chips, plus some more to sprinkle on top
Instructions
Preheat the oven to 350°F, and line the bottom and sides of an 8½ x 4½-inch medium loaf pan with parchment paper.
Add the avocado to a food processor and pulse to break it down. Then add the coconut oil, vanilla, coconut cream, honey and eggs, and pulse until smooth.
Chop the pecans, and add them to a large bowl along with the almond flour, baking soda, cacao powder, salt and chocolate chips.
Using a rubber spatula, mix the wet and dry ingredients gently. Do not over mix.
Spoon batter into the prepared pan and sprinkle top with chocolate chips. Note: the batter will be very thick and you will need to spread it across the pan with a spatula.
Bake until a toothpick inserted into the center of the loaf comes out clean, approximately 40 to 45 minutes.
Let the bread cool in the pan over a wire rack for about 10 minutes before serving. To preserve freshness, store bread inside an airtight container in the refrigerator.
