A large bag of feijoas joined my cabin baggage last night, and this afternoon's weather demanded the afternoon be spent in the kitchen. Feijoa Coconut Gems were first - I'd seen these in last week's Viva section of the New Zealand Herald. Although I don't own gem irons, I just used muffin tins and they worked out just fine.
Feijoa Coconut Gems (Amanda Laird's recipe, published in the NZ Herald, and available here)
Makes 12
Ingredients
60g butter (and 25g extra for the tins)
1/4 cup caster sugar
1 egg
2 1/2 Tblsp golden syrup
1/2 cup chopped feijoa (I used quite big chunks, and had closer to one cup)
3/4 cup plain flour
1/4 cup coconut
1 tsp baking soda
1/2 cup warm coconut milk
Preheat oven to 200*C. Put the gem irons in the oven (I just used muffin pans).
Beat together the butter and sugar until pale. Add egg and golden syrup and beat well.
Fold in the feijoas. Soft over the flour, then fold in coconut.
Stir baking soda into coconut milk and quickly stir into the mixture.
With the extra butter, divide evenly into the tins/irons. Drop batter into the tins and bake for about 10 minutes until golden.
Best enjoyed hot out of the oven with a cup of tea!
As long as this weather continues, so too will the baking. I've got an apple tart to blog, and the gingerbread that's currently in my oven smells divine. It was wonderful to be home, but it's also nice to be home. Hope you all had a good Easter break!
nice one, i scored some feijoas this easter whilst feeding a friends cat (very very very lucky over here as they are thrown away !!!!!!) will be making these in muffin tins too :)
ReplyDeleteI've been sitting on a bag of feijoas for the last few days (well, not literally) wondering what to make... feijoa and coconut sound lovely together. Also, so jealous you had today off, I would have loved to drink coffee and bake all day what with this weather! welcome back :)
ReplyDeletethanks Millie, it's all I want to do :)
ReplyDeleteand good score paula / satch - the bag I got from a friend was in lieu of easter eggs!
Almost worth the 13hour flight for a feijoas, and Kiwis have the best name for them was surprised to find them in California as pineapple guava
ReplyDeletePineapple guava! Amazing. I was trying to articulate what other fruits they are like, and guava is probably the closest I could get texture wise.
ReplyDeleteIt's feijoa season here in California! I made a simple single crust pie:
ReplyDeletescooped the fruit from the halved skins into a bowl, added about a tablespoon of stevia sweetener and one or two tablespoons of cornstarch (I didn't have any flour handy). I baked the pie shell for about ten or fifteen minutes (fork holes pricked in the bottom), then once cooled added the feijoa filling and baked at 375f. for 45 minutes. Yum!!!
Happy to discover your blog!!
These were so delicious! The three of us devoured the whole batch while they were still warm.
ReplyDeleteHope to see you this week sometime x