Macrobiotics: Blueberry Couscous Cake

[Guest guest]

* Exported from MasterCook *

 

Blueberry Couscous Cake

 

Recipe By : The Macrobiotic Way, by Michio Kushi, page 188

Serving Size : 1 Preparation Time :0:00

Categories : Cakes And Frostings Fruits

Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups apple juice or water

1/2 cup raisins

2 cups couscous

1 pinch sea salt

***TOPPING***

1 cup water

1/4 cup barley malt

1 pinch sea salt

3 cups fresh blueberries

2 tablespoons kuzu -- up to 3

diluted in a few tablespoons of water

 

Place apple juice or water in a pot. Add sea salt and raisins. Bring to a

boil. Cover, reduce flame to medium-low, and simmer for about 10

minutes. Add couscous, cover, and simmer for 3-5 minutes. Turn off flame

and let couscous sit, covered, for about 10 minutes. The heat in the pot

will cook the couscous thoroughly. After 10 minutes or so, remove couscous

and place it in a glass or ceramic cake pan.

 

To make topping, place water, barley malt, sea salt, and blueberries in a

saucepan and bring to a boil. Reduce flame to low and add diluted

kuzu. Stir constantly to prevent lumping. Simmer for 2-3 minutes and

remove from flame. Press couscous down firmly with a rice paddle before

adding topping. Pour topping over cake, spreading blueberries evenly. Set

aside and allow to cool before serving.

 

 

- - - - - - - - - - - - - - - - - -