Feijoa shortcake
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
Total cost: $8.10 / $0.45 per serve
(at time of publication)
Ingredients
- 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
Instructions
Step 1 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.
Step 2 Press half the mixture over the base of prepared pan and press down gently. Arrange feijoas and pears on top. Press down lightly.
Step 3 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 148cal
-
Kilojoules 620kJ
-
Protein 2g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 20g
-
–Sugars 13g
-
Dietary fibre 2g
-
Sodium 50mg
-
Calcium 10mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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