Sunday, 24 April 2016

Feijoa, Raspberry, and Dark Chocolate Muffins

So. Many. Feijoas!

Had the youngest rascal home today while the older ratbag was at a birthday party, so we decided to do a spot of baking to pass the day. Between the two of us we came up with the ultimate flavour comination...feijoa, raspberry and chocolate. YUM! I was thinking Feijoa and Chocolate and then Mia suggested raspberry... Genius!

So here we are... the recipe for the yummiest feijoa muffins ever!

Feijoa, Raspberry. and Dark Chocolate Muffins

Gluten-free, grain-free, dairy-free (optional), soy-free, free of refined sugar (optional)


1 cup almond flour
1/4 coconut flour
1 tsp baking soda
1 cup dark choc chips of your choice
25g feijoa flesh, pureed
2 eggs, whisked
2 tbsp honey
1/4 cup ghee (or butter or coconut oil), melted
2 tsp vanilla extract
1 cup frozen raspberries


1. Preheat oven to 180. Line or grease a 12 hole muffin tin.
2. In a medium bowl, combine almond flour, coconut flour, and baking soda. Mix to blend
3. Gently heat your choice of fat (ghee, butter, or coconut oil) over a low heat along with the honey. Remove from the heat. Add the vanilla and mix to combine.
4. Combine the pureed feijoa and the whisked eggs, then add the fat mixture. Mix well to combine.
5. Add the liquid mix to the dry. Blend well to combine. Stir in the chocolate chips and the frozen raspberries
6. Spoon the mixture evenly in to the muffin tin. The recipe makes about 8-10 muffins depending on how big you make them
7. Bake for about 25 minutes until golden brown and firm to touch
8. Remove from oven then allow to cool in the tin for about 10 minutes, Once cool to touch, remove the the tin and cool on a wire rack.



Friday, 22 April 2016

Kiwi Classic Banana Cake

Time to give the family a blast from the past with the the old classic Edmonds Cookbook....gluten free style!

Those of us who grew up in good old Aotearoa (that's New Zealand to any overseas readers!), will surely be familiar with the the Edmonds cookbook. It was a staple in any kitchen, and I'm sure a large majority of us still have a copy lurking around. 

One of the most used recipes from my memory in that book was the classic banana cake. Light and fluffy, with nothing fancy going on, just a yummy banana flavour.

I did a bit of a kitchen experiment and made one using the original recipe for my husband who loves a bit of classic banana cake. I also made a gluten free one for the kids. Turns out the 'new and improved' version was more popular!

So if you're after a basic recipe for a really classic cake, check out the recipe below. I hope you like it as much as we did!

Kiwi Classic Banana Cake

Gluten-free, dairy free option, grain-free, soy-free, free of refined sugar

65g butter (or coconut oil if you are dairy free - make sure the oil is hardened not liquid)
1/4 cup coconut sugar
2 eggs
2 ripe bananas, mashed
2 tbsp coconut milk
1 tsp baking soda
3/4 cup almond flour
1/4 cup coconut flour
1 tsp baking powder

1. Preheat oven to 180C. Line or grease a loaf or cake tin
2. Using an electric beater, beat the butter (or coconut oil) and sugar until light and fluffy
3. Add eggs one at a time and beat until just combined.
4. Add banana and beat until just combined
5. In a separate bowl, combine the almond and coconut flours as well as the baking powder. Mix to combine.
6. In a small heatproof pan, or in a microwave safe small bowl in your microwave, heat the milk until close to boiling.
7. While the milk is heating, add the liquid mix to the dry and mix well to combine.
8. When the milk is ready, add the baking soda, give it a quick stir until the mix starts to foam, then add it to the cake batter. Mix to combine then pour in to the prepared baking tin.
9. Bake for around 25 minutes or until golden brown on top and a skewer or knife comes out clean
10. Cool in the tin for about 5-10 minutes then on a wire rack until cool...actually you don't have to wait that long because this tastes soooo good when it's still warm!