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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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Blackcurrant Coconut Ice



Ingredients 
Time: 5 mins
  • 4 cups of desiccated coconut 
  • 5 tbsp coconut oil, melted 
  • 8 tbsp full fat coconut cream 
  • 3 tbsp maple syrup 
  • 1/2 tsp pure vanilla extract 
  • 1 tbsp Arepa Nootropic Smoothie Powder (or similar to give purple colour)

Method
1. Add all the ingredients to a high speed blender and blend until it forms a paste.
2. Take out half and add to a lined 20x20 cm dish. Spread and flatten with a spatula. 
3. Add Arepa to remaining mix in the blender and blend a few more times until well incorporated and mix becomes purple. 
4. Spread over the white layer and freeze for 15 minutes to set.
5. Once set, cut into bite size pieces. Keep refrigerated. 



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