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B
erryBerry Couscous Cake
 


BerryBerry Couscous Cake

© Jan London

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
  • 3 to 6 drops Stevia Clear or a 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 (kanten)
  • 3 to 6 drops Stevia Clear or dusting of Stevia Extract
  • pinch of sea salt
  • 2 to 3 TB maple syrup, or 4 to 8 drops Stevia Clear
Cake
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 baking dish and spread the couscous firmly into it. Allow to set about 1 hour.

Berry Kanten Topping
Bring all ingredients except maple syrup to a boil. Lower heat and simmer for 8-10 minutes. Stir in the maple syrup.

Set aside at room temperature until the kanten sauce begins to set, about 20 minutes. Then spread it over the cake.

Refrigerate until set, about 1 hour.

Serves 6 to 8

Cooking Tips
Instead of water, you can cook the couscous with coconut milk, or vanilla soy or rice milk.


Courtesy of Jan London and Coconut Cuisine Featuring Stevia (Book Publishing Company).

 
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