Feijoa and Coconut Gems
These feijoa and coconut gems are light, moist and delicious. Perfect for a Sunday afternoon tea or for lunchboxes. A great way to use up an abundance of feijoas and they're prefect to throw in the freezer. A lovely alternative to the traditional ginger gems.
Author: Wick Nixon
Serves: 6 large, 12 small
- 60 gm butter (or coconut oil for dairy free), softened
- ¼ c coconut sugar (or brown sugar)
- 1 egg
- 2 T rice malt syrup (or golden syrup)
- ½ c feijoa pulp cut into small chunks, (plus extra slices for the top)
- ¾ c flour (or gluten-free baking mix)
- ¼ c desiccated coconut
- ½ t mixed spice
- ½ t cinnamon
- pinch salt
- 1 t baking soda
- ½ c milk, slightly warm (use almond milk if dairy free)
- butter or oil spray for ginger gem irons
- Preheat oven to 200 C. Put the gem irons in the oven.
- To make the feijoa and coconut gems, beat the first measure of butter with the sugar until pale. Beat in the egg and then the rice malt syrup (or golden syrup). Fold in the feijoa pulp. Sift the flour into the mixture and fold in the desiccated coconut. Stir the baking soda into the warm coconut milk then quickly stir into the mixture.
- Remove the gem iron from the oven and drop in small knob of butter in each to melt to avoid sticking (or spray with oil), then spoon in the mixture. Lay the slices of feijoa over the top, approximately four slices each large gem. Bake for 10 - 12 minutes or until well risen and golden.
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