Subscribe to our newsletter

Enter your email address to subscribe to ournewsletter and receive notifications of new posts by email.

Food & Entertaining Freedom Local

Freedom’s Feijoa Bake Off

0|posted by Freedom New Zealand

Well we had a ball with our ‘Freedom Feijoa Bake Off’ it has been so lovely seeing and hearing about all of your favourite Feijoa recipes, we now have so many amazing recipes for this iconic New Zealand fruit, the perfect excuse to get baking.


We are so please to announce our winners.

Congratulations Baker Gatherer you are the winner of the Freedom Feijoa Bake Off! We are drooling over your Raw Spiced Feijoa Cheesecake, a $200 Freedom voucher is on it’s way.

Pop over to Baker Gatherer Blog for this recipe



We are also randomly giving away 3X $50 vouchers to anyone who shared a recipe, congratulations to the following…..


View this post on Instagram

Getting my baking and styling cap on today – a great day indoors with the winter snap arriving to enter into the #FREEDOMNZFEIJOABAKEOFF. Here we go @freedom_nz ! Here we have a delicious FEIJOA GINGERBREAD served with some Kapiti Kikorangi Blue Cheese and a drizzle of golden syrup. Recipe adapted from Al Brown's recipe. Makes 2 loaves. RECIPE Ingredients: 2 3/4 cups flour 1 cup soft brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 1/2 tablespoons ground ginger 1/2 teaspoon mixed spice 1/2 teaspoon nutmeg 1 teaspoon cinnamon 1 cup feijoa pulp, mashed 495 g golden syrup 225g butter, roughly diced 2 eggs, lightly beaten 250ml milk METHOD: Preheat oven to 150. Butter 2 standard loaf tins and line with baking paper or use some pre-bought loaf tin liners. Into a large bowl, sift flour, brown sugar, baking soda, baking powder, ginger, mixed spice, nutmeg and cinnamon. In a small saucepan, place the golden syrup and butter. Melt over low heat. Stir the golden syrup mix into the dry ingredients followed by the feijoas. Mix gently then add the lightly beaten eggs and milk. Whisk to combine, then pour into prepared loaf tins. The mixture is quite runny. Bake the gingerbread for 70 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and let cool in the tin for 30 minutes before turning out. Serve warm or cold with Kapiti Kikorangi Blue Cheese and a drizzle of golden syrup and thin slices of feijoas. #feijoa #feijoa #teatime #sweettooth #goldensyrup #jasmineteaset

A post shared by Fleurasian (@fleurasian) on





Thank you to everyone who took the time to enter! Happy Baking.


Write Comment

Your email address will not be published. Required fields are marked *