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Feijoa Cake

Feijoa season is chaos—in the best way. One minute you’ve got none, the next you’re wondering why you have 47 sitting on the bench. This feijoa cake is a simple, no-fuss way to use up a decent pile of fruit without ending up with something overly sweet or heavy.  The texture is quite dense (almost like a cross between a cake and a pudding), with that classic feijoa graininess coming through. It’s not a sugary cake—which means it pairs perfectly with something creamy like yoghurt or ice cream to balance it out. INGREDIENTS   1 cup Ripe Feijoa ½ cup Shredded Coconut (or chopped nuts) 1 cup Coconut Milk ⅓ cup Mild-Flavor Extra Virgin Olive Oil ⅔ cup Raw Cane Sugar 1 teaspoon Vanilla Extract 2 cups Self-Rising Flour 1 teaspoon Cinnamon METHOD   Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside. Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a ch...
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Creamy Avocado Basil Pasta

Pasta tends to be a bit heavy during summer so loving this light sauce that hides a bucketful of spinach but requires no cooking. Handy when you need some carbs for that run or cycle the next morning.

 Ingredients
serves 2
takes 15 minutes
  • pasta of choice (I used about 250grams dried pappardelle but this works with any type of pasta including fresh)
  • 2 avocados, peeled
  • 2 cloves garlic, peeled & roughly chopped
  • 1 lemon, juiced
  • large bunch of baby spinach leaves
  • 6 large basil leaves
  • 2 tbsp of olive oil
  • Sea salt & freshly cracked pepper 
  • 1/4 cup starchy water (from the cooked pasta)
  • 2 tbsp freshly grated parmesan cheese, to serve 
Method
  1. Grab a large pot & fill with water, add a pinch of sea salt and bring to the boil. Add pasta and cook according to instructions. Save 1/4 cup of the pasta water then drain.
  2. Into a food processor add the rest of the ingredients with the pasta water. Save the parmesan cheese to serve. Blend everything until smooth. 
  3. Serve the sauce over the warm pasta sprinkled with Parmesan cheese and freshly cracked pepper. Enjoy! 
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