Little feijoa, ginger and nut loaves with lemony icing
This feijoa recipe creates little loaves of heaven! Spiked with ginger and nuts then drizzled with lemon icing, these pint-sized bakes are delicious served with crystal ginger for a divine autumn treat
- 15 mins preparation
- 20 mins cooking
- Serves 12
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Ingredients
- 2 cup plain flour
- 1 cup brown sugar
- 1 teaspoon mixed spice
- 1 teaspoon ground ginger
- 1 cup bran flakes
- 1/2 cup chopped nuts (pistachios, almonds, macadamias, walnuts, pecans etc), plus 1 tbsp extra for decoration
- 1 cup milk
- 1 1/2 teaspoon baking soda
- 1/2 cup rice bran oil
- 1 egg
- 6 feijoas, peeled and diced
- 1 small egg white
- 1 cup icing sugar
- 1-2 tbsp lemon juice
- 3-4 cubes crystal ginger, sliced
Method
- 1Preheat the oven to 180°C and lightly grease 12 mini loaf tins.
- 2In a large bowl combine the flour, sugar, spices, bran flakes and nuts and mix well.
- 3In a separate bowl whisk together the milk, baking soda, oil and egg.
- 4Fold the milk mixture and feijoas into the dry ingredients until just mixed. Spoon into the loaf tins (until about three-quarters full) and bake for 15-20 minutes until risen and golden.
- 5To make the icing, whisk the egg white until foamy and opaque, then whisk in the icing sugar and enough lemon juice to make a drizzling consistency. When the loaves have cooled, drizzle with lemon icing and decorate with ginger slices and chopped nuts.
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