Updated: May 11
Gluten Free, Nut Free, No Refined Sugar
Over the past few years I have been searching for healthier baking alternatives for when I need that sweet treat but don't want to reach for the white sugar laden, preservative filled and nutrient devoid rubbish.
Adapted from a few similar recipes I removed all added sugar, as the dates certainly are sweet enough. Because dates are high in fructose this is still considered a treat but at least they aren't empty calories as they contain vitamins A, B6, & K. They are rich in minerals like iron, calcium, manganese, potassium and magnesium. Furthermore they are high in dietary fibre and contain health benefiting flavonoid anti-oxidants.
This is also a great way to use up those enormous bags of feijoas either given to you by the friendly neighbour or collected from that tree that just keeps on giving. If feijoas are out of season, I feel this recipe will also work with a tart apple like granny smith.
You can make it gluten free using all purpose gluten free flour like the one from Orgran. Even boost the nutrition with a 1/4 c of LSA (ground linseed, almond & sunflower seeds).
Date and Feijoa Loaf
1 C peeled and sliced feijoas
250g chopped dates
50 g butter (or try coconut oil)
1 C boiling water
1 t vanilla essence
2 C flour / gluten free all purpose flour
OR 1 3/4 C gluten free flour & 1/4 C LSA
1 t baking powder
1 t baking soda
1. Pre-heat the oven to 180 deg celcius.
2. Line a loaf tin with baking paper.
3. Place the feijoas, dates, hot water & butter into a saucepan and bring to the boil. Then lower the heat & simmer for 5 mins. Remove from heat and leave to cool.
4. In a large bowl, sift together the flour, baking powder and soda.
5. Add a beaten egg & 1 t vanilla to the cooled feijoa and date mixture. Then gently mix into the flour mixture. Try not to over mix.
6. Spoon into the loaf tin and bake for 40-50 minutes or until a skewer comes out clean.