As usual for this time of year, the feijoas are falling and carpeting the ground so they need dealing with.
I experimented with a recipe I have for a kiwifruit bar and came up with this slice which is very nice served warm as a dessert as well as a slice to have with a cuppa.
Serve with lightly whipped cream of vanilla yogurt.
Ingredients
450gr ripe feijoas
1/3 cup Raw Sugar
2 tablespoon Cornflour
2 cups Flour
1 cup Rolled Oats
4 tablespoon Ground almonds
1/2 cup Brown Sugar
1 teaspoon Baking Powder
170g Butter
Preheat the oven to 180C.
Line with baking paper a swiss roll(16 x 24 cm approx) baking tray.
Peel and slice the feijoas down the center from tip to tip and then in slices.
Combine the feijoas, first amount of raw sugar and cornflour in a bowl. Set aside.
In another big bowl, mix together flour, rolled oats, almonds, brown sugar and baking powder.
Melt the butter and add mixing well, so it resembles coarse crumbs.
Reserve about 3/4 cup of the mixture and press the remaining mixture into the pan, pressing lightly to pack it a little tight.
Spread carefully and evenly with the feijoa mixture.
Sprinkle the reserved oat mixture over the top and pat lightly again.
Bake until light golden brown on top, about 30 to 40 minutes.
Remove from the oven and let it cool before cutting into squares.
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