Apple and Sultana Couscous Cakes
Putting my thinking cap on for cakes that don’t contain flour, I remembered a couscous cake we had in a private home in Cape Verde a few years ago. My friend Google came to the rescue again, and I found a nice little recipe which I adapted heavily to fit in with the Slimming World plan.
The cakes are very tasty, and extremely moreish albeit a little crumbly. The recipe filled 12 muffin cases with a little to spare – if you didn’t put as much in each case it would probably make 15-18 little cakes.
I added sultanas to mine – although you can reduce the syn value to almost nothing if you leave them out (and use the apple as HEXB).
Syn values for the whole mix:
70g sultanas = 7 syns
2 tsp baking powder = 1 syn
3 apples cooked = 12 syns*
*If you don’t use the cooked apple as your Healthy Extra B
1 cup couscous
1 cup diet appleade
70g sultanas (optional)
1 tub fat free vanilla yogurt
½ tub fat free natural yogurt
2 tsp cinnamon
2 tsp baking powder
½ cup sweetener
3 eating apples
2 eggs
Place the couscous and appleade in a saucepan and bring to the boil. As soon as it boils, switch the heat off and put a lid on the pan. Leave for at least ten minutes for the couscous to cook and absorb the liquid. Place in a large bowl and fluff up with a fork.
Whip the eggs until frothy. Mix with the yogurts, sultanas (if using) , cinnamon, baking powder and sweetener.
Grate 2 of the apples and finely chop the third. Mix with the other ingredients and stir well. Place in individual muffin cakes and bake at 170°C for 15-20 minutes until cooked through and slightly browned on top.
