Filling
1 cup feijoas, flesh scooped out and roughly chopped (about 6 medium)
1 Tbsp soft brown sugar
1 Tbsp flour
1/2 tsp cinnamon
Base & topping
150g butter, softened
1/2 cup soft brown sugar
1 egg
1 cup self-raising flour
1/2 cup rolled oats
1/2 cup coconut threads
1 tsp cinnamon
1/2 tsp ginger
To add to the topping
1/4 cup coconut threads
1/4 cup rolled oats
Method
Preheat the oven to 180°C, fan bake.
To make the base, in a medium-sized mixing bowl, cream the butter and sugar with an electric beater until creamy and pale. Add the egg and continue beating until smooth and creamy. Sift in the flour and add oats, coconut, cinnamon and ginger. Mix well until combined
Line a brownie tin or similar (20cm x 20cm) with baking paper and press down 3⁄4 of the mixture, leaving the remaining mixture in the bowl to use for the topping
To make the filling place feijoas, sugar, flour and cinnamon into a small bowl; stir well to combine and then spread mixture over the base
To make the topping, add the remaining oats and coconut threads to the mixture left over from the base and mix well to combine. Use your hands to crumble this mixture over the feijoa layer
Place in the oven to cook for 30-35 minutes until golden brown.
This recipe is courtesy of Five Plus a Day NZ, check out their website for more inspo www.5aday.co.nz
