THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
May 16, 2018
Feijoa Upside Down Pudding (makes one 19cm pudding)
8- 10 feijoas
125g butter, softened (could use coconut oil)
1/3 cup coconut sugar
1 cup almond meal
1/4 cup tapioca flour (or cornflour)
1 teaspoon baking powder
1 teaspoon ground ginger
Preheat the oven to 165ºC.
Cut the feijoa's in half and scoop out the flesh.
Arrange the fruit cut-side down in a small pie dish (I used a 19cm round ceramic pie dish).
In a bowl, beat together the butter and sugar until light and fluffy.
Add the eggs one at a time.
Stir through the almond meal, flour, baking powder and ginger.
Spread this batter over the feijoa's using a spatula.
Bake at 165ºC for 45-60 minutes until the sponge is firm to the touch.
Allow to cool slightly before turning out onto a plate.
Serve with coconut yogurt.
refined sugar free
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