Couscous cake, this time with raspberry topping
If you can, find integral couscous in health food stores and make this super simple and delicious macrobiotic cake
Preparation steps
- Boil 4 cups of sugar-free apple juice (preferably organic) and a couple of grains of sea salt. Add couscous and coconut flour. Cook for 5 minutes, stirring, to simmer a little. Stir 2 teaspoons of kuzu powder into 2 tablespoons of cold water and stir into the mixture. Cook everything for another 3 minutes.
- Arrange the cooked mixture on a small square plate. Allow to cool, then transfer to the refrigerator to set.
- Mix a cup of raspberries with half a cup of apple juice and a couple of grains of sea salt. Bring to the boil, stir for about 1 minute, then strain through a sieve. In the obtained raspberry syrup, mix 3-4 teaspoons of whipped cream powder and 2-3 teaspoons of cold apple juice. Cook for about 3 minutes, allow to cool slightly and pour over the cooled couscous base. Or serve as in the picture: cut the couscous base into cubes, then pour raspberry and kuzu syrup over each one.
- Garnish with raspberries and fresh mint or lemon balm leaves.
- More macrobiotic recipes here
