Step 1

Preheat your oven to 150°C (305°F) on fan bake and grease a 24cm (9 inch) cake tin with coconut oil.

Step 2

Put dates in a blender and pour over boiling water to soak.

Step 3

Mix all crumble ingredients in a bowl, then pour in coconut oil, stirring with a knife to create a crumbly mixture.

Step 4

Sift dry ingredients into another bowl.

Step 5

Add remaining wet ingredients except feijoas to the blender and process until smooth, then pour into the dry mix.

Step 6

Lift and fold the mixture until almost combined, then add the feijoas and stir through - you want a few flour flecks to remain.

Step 7

Dollops large spoonfuls of the mixture into your tin and spread gently to the edges, then sprinkle over the crumble mixture.

Step 8

Bake for 45-50 minutes until a skewer comes out relatively dry in the middle.

Step 9

Remove and let cool, then remove from the tin and slice.