Gluten Free Fejoa & Banana Loaf, Fejoa & Coconut Cake
Posted on May 25, 2013
Fejoas are in season. I was living with a French and South African girl last year, neither of which had ever seen one. Their response was mixed at first, until I put it in a crumble with bananas and won their hearts. Something about their limey acidity and soft juicy freshness makes it the perfect base for other ingredients to show off, like pairing Fejoa with Ginger in Jam or Stewed Fejoas with Star Anise. I was gifted a 2kg bag that was enough to cake, loaf, stew and freeze for breakfast toppings all week. Yum Scrum.
Today I accomplished my mission: to make gluten free flour. I have bought one a week until I finally had four types, essential as they are best as a blend in most things. Thanks to the rule of flour blending with Gluten-Free Girl & The Chef, I now have a go-to base. My mind is at ease. Her trick is to use 40% grain flours and 60% starch flours. So for 1000g of flour, I used 200g Millet Flour, 200g Buckwheat (both ‘grains’) followed by 300g Potato Flour and 300g Tapioca Flour (both considered ‘starches’. Just measure them out on scales, put in large Tupperware container, shake rigorously until colours blend and Voila! Gluten-Free Flour bliss! Looks like this…
I’m afraid I didn’t develop these recipes myself as I am only just starting down this path of wheat-free baking. Yes I feel like I am walking through a dark tunnel and sometimes I resent my boyfriend for eating a croissant without me. Sometimes, I don’t purposely eat gluten at all, but still spend a night with abdominal pain, and totally broken down as to WHY ME? Then I find recipes like this, and food tastes better than it did before, and I’m reminded that if you love something you set it free… then shortly after you should fervently seek out an alternative!
Banana & Fejoa Loaf
This recipe was so moist and fluffy, with juicy bits of fruit, perfect with a spread of butter and paired with stewed fejoas.
½ c vegetable oil
1 c sugar
1 tsp vanilla essence
2 over ripe bananas
4 medium fejoas, flesh scooped and roughly chopped
1 ½ cups All-Purpose Gluten Free Flour
1 tsp baking soda
¼ c LSA
6 Extra fejoas, chopped with skin on
1 tsp cinnamon
3 Tbs brown sugar
1/2 c water
1. Preheat oven to 160ºC. Grease a large loaf tin and line with baking paper.
2. Place the eggs, sugar and oil in a bowl and beat with an electric mixer until pale and creamy (about 3 minutes on high).
3. Add the vanilla, bananas and feijoa flesh, and beat again until well combined.
4. In another bowl, sift together the baking mix and soda. Add to the banana mixture along with the LSA, and stir until just combined.
5. Pour mixture into the tin. Bake for about 50 minutes or until a skewer comes out clean. Allow to cool in the tin for 10 minutes before turning out onto a wire cooling rack.
6. If you would like to serve with stewed fejoas, put in with other ingredients and cooked for about 10-15 minutes on low heat until browned.
Fejoa & Coconut Cake
This recipe is from Kiwi Cakes and can also be used for mandarins or oranges. It is stunning – moist, texturally satisfying with a lemon bite. Yes, I also left the skins on the fejoas as they are pureed anyway. Just think of all the added vitamins and flavour – most fruits have over 85% of their health properties in the skin. In fact, did you know you can get all the benefits of fruit skin by preparing them separately? Just scroll down on this article, if you want to know more.
600g Fejoas or Manadarins, skin on
Squeeze of Lemon on the Fejoas
1 cup caster sugar
3 cups of dessicated coconut (225g) or 3 cups of ground almond (330g)
1tsp gluten free baking powder
Gluten free icing sugar to dust
1. Preheat oven to 160C and grease cake tin and lightly dust with gluten free flour.
2. Coarsely chop the mandarins or fejoas, including the skin but removing any pips (in the case of mandarin) and place in a saucepan with enough water to cover.
3. Bring to the boil, then simmer until mandarin pulp is tender and the liquid has mostly reduced (this will take 30-40 mins). Blend or process to smooth puree and set aside to cool.
4. Place eggs and sugar in bowl and whisk with electric mixer until thick, pale and fluffy.
5. Fold mandarin or fejoa puree into egg mixture. Fold in coconut (or ground almond) and baking powder.
6. Pour mixture into prepared tin and bake for 65-70 minutes. YES it really is that easy. It will seem not done but is typically more dense than other cakes. Dust with icing sugar and serve with whipped cream.
I hope you enjoy these… I would love to hear your feedback!
1 Fejoas Photo (2013). Recipes for Food Lovers Website.
2 Healtheries Website (2012). Gluten Free Banana & Fejoa Loaf
3 Julie Le Clerc (2011). Favourite Cakes: Mandarin & Coconut Cake