5-minute Feijoa + Coconut Sponge Cake

Gluten-free | Refined sugar-free | Dairy-free

Makes 1

Why it’s delicious

Feijoa season is a time of great celebration in New Zealand as summer gives way to autumn and the ground is ripe with this fragrant and distinct fruit. Described as a cross between guava, strawberry and pineapple, it’s hard to put the taste of feijoa into only one basket where it's best eaten to be believed. 

On my recent book tour of New Zealand it would have been remiss of me to not cook something healthy and delicious with this fabulous little fruit as it was in prime season. 

Helpful hints + tips

If you are struggling to track down the elusive feijoa, fear not! You can make this wonderful sponge with grated apple, stewed apple or pear, ripe banana, pineapple, figs or berries. 

You can watch my video on how to make my Feijoa and Coconut Sponge HERE.

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here. 

Ingredients

• 4 medium ripe feijoa, flesh removed with a teaspoon and mashed with a fork 
• ¾ tsp ground ginger
• 1 tbsp Pure as Inulin Powder
• 1 tbsp desiccated coconut
• 1 heaped tbsp almond flour
• ½ tsp baking powder
• Pinch Himalayan salt
• 1 egg
• 1 tbsp unsweetened coconut yoghurt, thinned out with a little water 

Method

1. Into a large microwave-able mug or cup add the feijoa, ginger and half the inulin powder. Microwave on high for 45 seconds. 
2. Remove half the stewed feijoa from the mug and set aside , and then add the remaining inulin, coconut, almond flour, baking powder, salt and egg and mix with a fork to combine. 
3. Microwave on high for 2 ½ minutes. 
4. Remove the cooked sponge from the mug  by tipping on to a plate and top with the set aside stewed feijoa and drizzle over the coconut yoghurt. Finish with a dusting of inulin powder and serve hot.