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Recipes
Stewed feijoa with seed crumble and coconut yoghurt
Feijoa season is one of the best parts of a New Zealand autumn, and most of us have more than we can eat. Stewing them with apple and cinnamon makes a simple, fragrant dessert. The toasted seed crumble gives crunch without flour or refined sugar.
Why this supports your hormones
Feijoas are high in fibre and vitamin C. Pairing fruit with seeds, coconut and yoghurt adds fat and protein, which slows the blood sugar rise, so this sits more gently than a pastry. The seeds add zinc and vitamin E.
Servings: Make about 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Nutritions per serving
262 kcal, protein 4.8 g, fat 17.3 g, carbs 25.6 g, fibre 7.7 g
12 large feijoas (about 600 g), halved and flesh scooped out
1 apple, peeled and diced
1 tsp ground cinnamon
2 tbsp water
Seed crumble:
3 tbsp sunflower seeds
2 tbsp pumpkin seeds
2 tbsp shredded coconut
1 tbsp coconut oil
1 tbsp maple syrup
To serve:
200 g unsweetened coconut yoghurt
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