Joa (feijoa), Ginger and Coconut Loaf

If you have a few spare Joa’s lying around then give this recipe a go. If Joa’s are not in abundance for you then just replace them with 2-3 large ripe bananas, mashed. I haven’t added any sugar (aside from fruit and the crystallised ginger on top) as my little one often has this as a snack but you could add 1/4 cup honey or maple if you like. It freezes well and is quite filling thanks to the fat and fibre from the almond meal and coconut as well as the protein from the eggs.
Enjoy on its own or with some natural yoghurt/butter/nut butter 😄😄

100g butter (or coconut oil), melted
3 cups of scooped feijoa flesh, lightly mashed (or a combo of 2 cups feijoas and 1 medium mashed banana)
1 tsp vanilla essence
1 cup desiccated coconut
1 cup almond meal
1/2 cup flour (wholemeal, plain, spelt, gluten free)
1 tsp baking soda
3 eggs, whisked
1/4 tsp salt
1/2 tsp cinnamon (optional)
1/3 cup crystallised ginger, roughly chopped

Step 1
Preheat oven to 180 degrees on fan bake. Line a loaf tin with baking paper.

Step 2
In a large bowl add all of the ingredients except the ginger and combine.

Step 3
Pour mixture into the loaf tin and top with the ginger. Bake for 40-45 mins until nicely golden on the outside and the middle bounces back when touched.

Step 4
Allow to sit for a few mins before cooling on a wire rack. Store in the fridge for up to 5 days or slice it up and freeze it so you can enjoy at a later date.