LCHF Feijoa Crumble

LCHF Feijoa Crumble

A delicious seasonal dessert for a special occasion or celebration. When feijoas are no longer in season, you can use 2 cups of stewed hot berries as an alternative, which match the crumble and cream perfectly!

**A word from Chef Craig Rodger:**Feijoa’s are a “love ’em or hate ’em” kind of fruit that are plentiful this time of year in NZ. I love to eat things in season, it anchors you to the time of year and gives you a chance to re-visit common foods that you haven’t had in a while. Give this recipe a go, the feijoa’s take the spicing well.

**A word from The Whole Food Dietitian, Caryn:**Feijoas have a short season, so grab them while you can to make this delicious dessert. Feijoas (like berries) are a rich source of anti-oxidants, vitamin C, and dietary fibre, as well as other important vitamins and minerals. Both feijoas and berries are also quite a bit lower in carbohydrate than other fruits so even if you end up having seconds of this dish, you’ll likely still be ok, carb-wise. Remember though, this is a dessert, which automatically means it is a treat food. Enjoy the special occasion!

**A word from The Fat Professor, Grant:**This is a great dessert to treat yourself to while feijoas are still in season. Just as nice with hot berries and whipped cream through winter as well. Yum.

Prep time: 30 minutes Cook time: 30 minutes Serves: 4 Carb count: 9.3g per serve

Ingredients:

• 6- 8 Feijoas, halved - 3 tbsp (45g) Butter, cut in a small dice - 1 tsp (2.5g) Ground cinnamon

Crumble Mixture:

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• 4 tbsp (60g) Butter (cold from the fridge) - 1 cup (175g) Ground almonds - 1 tsp (2.5g) Ground cinnamon - Stevia to taste (if using) - 1 Egg, whisked

Whipped Cream Accompaniment:

• Cream 250ml, 1 cup - 1 tsp ( 5ml) Vanilla extract

Method:

Slice the feijoas in half lengthways and place them skin side down on a papered baking tray. Place a cube of the diced butter on each of the halves and lightly dust them with the cinnamon, bake the feijoas in a preheated oven at 180C for 15 – 20 minutes.

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Prepare the crumble mixture in a food processor (or you can simply “rub” the butter into the ground almonds until they resemble crumbs and proceed as below) by adding the ground almonds, stevia (if using), cinnamon and the butter and blitzing until the mix resembles crumbs. At this stage stir in the whisked egg and blitz the dough until it begins to clump.

Press the dough out onto a greaseproof papered tray and bake for 10 – 12 minutes. Using a fork you can gently mix the crumble up to ensure even cooking and to encourage clumps to form. This mix can be made in advance and used on all sorts of things like yoghurt or chia pudding.

Once the feijoas are cooked and tender, scoop the flesh out of the skins and mash up with a spoon or fork. Place the cooked feijoa mix into one big dish or individual size dishes and top with the crumble mix and bake for 10 – 12 minutes at 180°C. You can prepare the crumble in advance and have it in the fridge; when you need it simply bake as described above.

To accompany the crumble, whip the cream until soft peaks and stir in the vanilla seeds or the extract. Scoop a spoonful of the cream on top of the crumble and serve.

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