CousCous Cake with Vanilla Sauce Macrobiotic recipe- uses agar and kuzu

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CousCous Cake with Vanilla Sauce

 

6 cups apple juice

2 pinches of sea salt

1/2 package agar flakes

2 cups CousCous

3 TBS rice syrup

2 TBS almond butter

zest and juice from one orange

1/2 cup toasted hazelnuts, toasted in the oven, skins rubbed off and cut into

pieces.

 

1. Bring the apple juice and salt to a boil.

2. Add the agar flakes and cook on low with the lid off for 5 minutes until

flakes dissolve.

3. Add the CousCous and cook for 10 minutes.

4. Stir in the rice syrup, almond butter, orange zest and juice and toasted

chopped hazelnuts.

5. Pour into cake pan and let set.

 

Vanilla sauce

2 cups apple juice

pinch of sea salt

2 TB rice syrup

1 TB almond butter

2 TB kuzu diluted in 1/4 cup cold water

dash vanilla, dash nutmeg , dash cinnamon

fresh orange

 

1. Bring the apple juice, salt, rice syrup and almond butter to a boil.

2. Stir in the diluted kuzu and simmer for 1 minute.

3. Remove from the heat and add the vanilla, nutmeg and cinnamon.

4. Serve on Cous Cous Cake and garnish with thinly sliced pie-shaped pieces of

fresh orange.

 

 

Source: http://www.macrobioticmeals.com/recipes_winter4.html

 

BTW- If Kuzu is a new name for you, it is a starch obtained from a plant (vine0

called Kudzu. If you have traveled through S carolina, GA, etc and have seen

the edges of wooded areas that have been taken over by this large leaved vine

.... the odds are the vine was Kudzu.