Sunday, 11 August 2013

Feijoa, Coconut and Ginger Muffins, 2 ways


A rainy old day like today really lends itself to pottering at home, and for us that usually involves some kind of kitchen creation.

Today I was browsing through an old Healthy Food Guide Magazine and found a tasty looking recipe for Feijoa and Coconut muffins that I thought could be easily adapted to suit our needs. After yesterdays foray into making coconut milk (click here for to check it out http://www.keepingitreal.net.nz/2013/08/real-coconut-milk-major-cost-saver.html) there was an abundance of coconut products in the fridge. I also had a whole bunch of feijoa stored away in the freezer left over from feijoa season, and after seeing the recipe my tastebuds were very keen for that unique feijoa flavour!

I decided to make a couple of versions just for fun because the fridge was so full of coconut. I made a standard gluten-free, dairy-free version which will be great to store in the freezer for the kids lunches, and then a full gluten-free, dairy-free, grain-free version for a healthy snack.

If you are not lucky enough to have a sneaky stash of feijoa in the freezer you can use any fruit of your choice as a substitute.

Here goes:

Feijoa, Coconut and Ginger Muffins (gluten-free, dairy free, soy-free, free of refined sugar)


Ingredients:

1 cup feijoa flesh, diced (or fruit of your choice)
2 tbsp lime juice (you could use lemon)
75g butter or coconut oil
¼ cup honey
2 eggs, separated
½ cup desiccated coconut
1 cup gluten free flour
1 tsp ground ginger
1 tsp baking powder
½ tsp baking soda
pinch of salt (optional)
½ cup coconut milk (or milk of your choice)

Directions:

  1.     Grease or line a muffin tin. Preheat the oven to 180C (170 fan). Put the feijoa in a bowl with the lime juice and set aside
  2.     Cream the butter (or oil) with the honey until well mixed. Add the egg yolks and beat until creamy  
  3.     Add the sifted dry ingredients and coconut. Fold in to the egg mixture
  4.     Add feijoas and milk and mix until combined
  5.     In a separate bowl whisk egg whites until fluffy
  6.     Gently fold the beaten egg whites into the cake batter
  7.     Spoon the mixture into the prepared muffin cases, about ¾ full
  8.     Bake for around 20-25minutes (15 minutes if you are making mini muffins) or until golden brown and firm.
  9.     Cool on a cooling rack

I would love to have added a small amount of very finely chopped crystallised ginger to this recipe too just to add a little texture contrast and to get that real ginger zing. You could also add some dark chocolate chips for a more decadent treat.



Feijoa, Coconut and Ginger Slice (Gluten-free, dairy-free, grain-free, soy-free, and free of refined sugar)



Ingredients:

1 cup feijoa flesh (or fruit of your choice)
½ cup desiccated coconut
½ cup coconut flour
½ tsp lime or lemon juice
¼ cup honey
2 eggs, lightly beaten
½ cup coconut milk
1 tsp ground ginger
½ tsp baking soda

Directions:

  1.     Line a square baking tin with baking paper. Preheat oven to 160C.
  2.     In a medium bowl combine feijoa, lime, honey, eggs and milk. Mix well
  3.     Add desiccated coconut, coconut flour, ground ginger and baking soda.
  4.     Combine ingredients well. It will seem like a lot of liquid, but coconut flour is very thirsty stuff and you will find that the mixture becomes more dry as you go
  5.     Spoon the mixture into the baking tin and smooth the top.
  6.     Bake for around 20 minutes or until golden brown and firm to the touch

You could also use a muffin tin and make muffins with this recipe. I chose to make it into a slice as I had already made muffins, but it would work either way. As with the other recipe, a few sneaky dark chocolate chips and maybe a few little chunks of ginger would make this just a little more indulgent. As it is it is a very healthy, nutritious every-day kind of snack, perfect for school or work lunches.

Happy Monday everyone

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