250g peeled fresh feijoas blended in a food processor
1 tsp Vanilla essence
1 cup - 1&1/4 cup Almond milk
50ml - Cooladerra Farm Extra Virgin Olive Oil 50ml
1/3 cup honey
1/4 tsp salt
3/4 cup coconut flour
1 cup buckwheat flour
1 cup dates chopped
1/4 cup sunflower seeds
1/4 tsp baking powder
1. Preheat oven to 16oC fan forced (180oC conventional)
2. Combine wet ingredients in one bowl and dry ingredients in another.
3. Pour wet ingredients into dry and mix well.
4. Pour into a oiled cake tin and sprinkle on toppings. Then bake for 45 minutes
Best to serve warm with drizzle of golden honey yum yum!