This cake is so easy to make and can be adapted to any fruit of the season.
Couscous Cake
2 1/2 cups
Water
1 cup
Couscous
Juice of 1/2 lemon
Dusting of Stevia Extract
Pinch of sea salt
Berry Topping
1 1/2 cups
Blueberries, fresh or frozen
1 cup
Water
4 to 5 tsp.
Agar agar flakes
Dusting of Stevia Extract
Pinch of sea salt
2 to 3 TB
Maple syrup
Cake
1
Bring water to a boil in a saucepan. Stir in couscous, lemon, and stevia. Turn heat to low and simmer for about 5 minutes. Rinse a 9" springform pan or shallow non-aluminum bakiing dish and spread the coucous firmly into it. Allow to set about 1 hour.
Berry Kanten Topping
1
Bring all ingredients except maple syrup to a boil. Lower heat and simmer for 8-10 minutes. Stir in the maple syrup.
2
Set aside at room temperature until the kanten sauce begins to set, about 20 minutes. Then spread it over the cake.
3
Refrigerate until set, about 1 hour.
Servings: 8
Cooking Tips
Instead of water, you can cook the couscous with Stevia GingerLemonade or vanilla soy or rice milk.
