Dairy-free, Egg-free, Spiced Feijoa Cake

INGREDIENTS:
- 4 Tablespoons of Waihi Bush Flax Fibre Original in 6 TB spoons of water
- 2 cups of fresh feijoa flesh, chopped **
- 2 cups self-raising flour
- 3/4 cup + 2 TB spoons of brown sugar
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- 1/2 cup melted Waihi Bush Virgin Coconut Oil
- ½ cup chopped walnuts
METHOD:
Preheat oven to 170ºC fan bake, grease and line 20cm cake tin.
Mix flax fibre with water and set aside.
Mix flour, sugar, cinnamon and nutmeg together in a large bowl.
Stir in flaxseed mix, oil and feijoas until well combined.
Gently fold in walnuts.
Transfer the mixture to the tin.
Sprinkle top with extra brown sugar & bake for 50-60 minutes, until cake is golden brown and a skewer placed into the middle comes out clean.
Cool slightly before removing it from the tin and placing it on a cooling rack.
**when feijoas are not in season, you could substitute for diced apples or pears