Wild Health Food is a website created by Roger and Anna Wilde of Nelson, New Zealand. I am increasingly interested in gluten free and healthy eating options, and they have a wide range of recipes here that reflect their commitment to good health. There’s a newsletter and a cookbook… and this wonderful crumble which features feijoas but which just might taste as good with any other kind of fruit.
FEIJOA NUT CRUMBLE (GLUTEN FREE)
Crumble Topping
- ½ cup sunflower seeds
- ½ cup dates, chopped
- ½ cup walnuts
- ½ teaspoon ginger powder
- pinch sea salt
- In food processor using the ‘S’ blade, process ingredients in this order, allowing the processor to chop each ingredient fine before adding the next: sunflower seeds; dates; walnuts; ginger powder.
- Continue until the mixture is fine and well combined.
- Remove into a bowl. Don’t bother washing out the food processor, we’ll use it for the base!
Base
- 1½ cups feijoa flesh, scooped out of the skins (or frozen berries)
- 2 cups grated apple
- 1/3 cup raisins
- 1 teaspoon cinnamon
- small pinch clove powder
- pinch sea salt
- In the food processor, combine about ¾ cup of the grated apple with the raisins, cinnamon, clove powder and sea salt. Process to make a sauce.
- Chop the feijoa into chunks – not too small.
- Combine the sauce, feijoa and remaining grated apple in a bowl. Mix with a large spoon.
- Place the feijoa-apple mixture into a shallow ceramic dish. Spread evenly.
- Spread the crumble mixture on top.
- Before serving, warm in a very low oven (100ºC), for about one hour.
FEIJOA FEIJOA 