Feijoa shortcake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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This dairy free, low cost Feijoa shortcake recipe is easy to make and is the ultimate healthy warming winter time desert.

Serves: 18 (makes 18 slices)

Time to make: 50 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

1 cup flour

1 cup polenta

1 cup sugar

½ teaspoon baking powder

1 lemon, zest

150g reduced-fat spread

1 egg

1 ½ cups feijoa flesh, diced

½ cup pears, diced

3 tablespoons flaked almonds

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Instructions

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Preheat oven to 160°C. Base line a slice pan with greaseproof paper. Place flour, polenta, sugar and baking powder in a bowl with lemon zest. Rub in spread until mixture resembles breadcrumbs. Add egg and enough water to bind mixture.
Press half the mixture over the base of prepared pan and press down gently. Arrange feijoas and pears on top. Press down lightly.
Sprinkle with remaining mix and press down. Sprinkle with flaked almonds. Bake for 40 minutes until lightly golden brown and firm to touch. Cool then slice in even-sized pieces.

HFG tip

Make it gluten free: Use gluten-free flour and baking powder.

Nutrition Info (per serve)

Calories 148 cal

Kilojoules 620 kJ

Protein 2 g

Total fat 6 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 13 g

Dietary fibre 2 g

Sodium 50 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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