It’s the season for feijoa aka pineapple guava or guavasteen. My darling suggested making feijoa cake the week before and so being practical, I bought a bag of feijoa from the Farmers’  Market. I used half of them for the feijoa cake and half for this pie. Lemon and ginger somehow enhanced the taste of the pie. It got a thumbs up from my beloved husband so I guess I passed my experiment.

 

Ingredients:

For the crust:

1 cup gluten free rolled oats

1/2 cup shredded unsweetened coconut

1/4 cup coconut oil

2 tbsp coconut sugar

1/8 tsp Himalayan sea salt

For the filling:

1/2 cup raw cashew soaked (I expedite the soaking using hot water)

1 cup feijoa flesh

1 knob ginger

1 lemon juiced

1/4 cup coconut oil

1 tbsp vanilla extract

2 tbsp coconut nectar

Method:

For crust:

1. Preheat the oven to 180 deg celsius.
2. Lightly grease a 9-inch pie pan.
3. Combine rolled oats, coconut, coconut sugar and salt in a blender or food processor and blend until fine crumbs. Pour the crumbs into a mixing bowl and add in the coconut oil. Mix them well.
4. Press dough into prepared pie pan in an even layer, pressing along the sides.
5. Bake the crust in the oven for 8 mins.
6. Set aside to cool.

For the filling:

1. Drain the nuts completely. Combine all the ingredients for fillings in a blender or food processor. Process until completely smooth.
2. Transfer filling onto the pre-baked crust and freezer until firm, at least 3 hours.

You can add whatever topping you like. I added walnut simply to decorate it.