Feijoa & Oat Mini Cakes
With flour stocks running low, I am doing a fair amount of flour-free baking. In this recipe, I use crumble ingredients as my inspiration and blend rolled oats and coconut into a fine meal (or use ground almonds). The result is little cakes, with lots of flavour and texture.
Ingredients
- about 20g soft butter
- 2 tbsp rolled oats - smaller porridge oats work best
- 3 tbsp brown sugar
- 6-8 large feijoas - peeled and chopped into 1cm cubes (little less than 1 cup flesh)
- squeeze of lemon juice
- ¾ cup rolled oats or ground almonds
- ½ cup desiccated coconut
- 2 eggs
- 2 tbsp honey, maple syrup or sugar
- 1 tsp ground ginger
- 1 tsp baking powder
Instructions
- Preheat the oven to 180°C.
- First, prepare a regular-sized muffin tray. Generously grease 6 muffin holes with the soft butter. Scatter a teaspoon each of the brown sugar and oats into the base and up the sides.
- Toss the feijoa cubes in the remaining sugar and squeeze of lemon.
- Place the oats and coconut into a food processor and blend into a fine meal. Tip into a bowl, add the eggs, sweetener, ginger and baking powder and mix well to combine. Fold through the feijoa pieces. Evenly spoon the batter into the 6 muffin holes.
- Bake for about 15-20 minutes, until golden and the top springs back when gently pressed. Cool in the tin for 5-10 minutes, then run a small sharp knife around the sides and invert the cakes onto a cooling rack. Serve warm with yoghurt.