1 cup [240 ml] grated sweetened coconut flacks (get the extra fine flacks)
1 tbs [15 ml] orange blossom or Rosewater
½ cup [120 ml] pistachio
½ cup honey [170 g]
Instructions of Lebanese Orange Blossom Pudding
1. To prepare the pudding, place the cornstarch in a bowl and mix it with 1 cup of milk. Put the mixture of milk, coconut and cornstarch in 5 other pots and cook over medium heat.
2. Continue shaking the ingredients together until the mixture thickens using a shaker. This process can take up to 5-7 minutes after boiling. Be careful not to heat the milk and burn the bottom of the pan.
3. Once the mixture has thickened add the orange blossom water and give it one last grate.
4. Mix in individual ramekins and allow to cool.
5. Top with chopped pesto and honey.
This Lebanese turmeric cake known as sfouf, is one of my all-time favourite cakes. Made with only a handful of simple ingredients, this cake is not only egg-less but also contains no butter. I posted my original Sfouf recipe about 2 years ago, and it has been a hit! Since it is the second most popular recipe on my blog, I decided to recreate a vegan mini version using a cupcake tin. Making these mini cakes vegan was incredibly easy. I just swapped out the milk for water! I also tried it with Almond milk and it was delicious so, feel free to use either your favourite nondairy milk (almond, cashew, oat) or just plain old water.
Ingredients
1.5 cups [350 ml] All-Purpose Flour
.5 cup [1.2 l] Fine Semolina
1.33 cups [310 ml] Granulated Sugar
.75 cup [17.5 l] Water
.75 cup [17.5 l] Vegetable Oil
1 tb. [15 ml] Turmeric
1.5 tsp. [7 ml] Baking Powder
1 tb. [15 ml] Slivered Almonds
Instructions
Begin by lining a cupcake tin with 12 cupcake liners. Spray the liners with nonstick spray to prevent sticking. Preheat the oven to 375F [190 °C].
In a large mixing bowl, combine the flour, fine semolina, sugar, turmeric and baking powder and mix well using a whisk.
Add the oil and water (or non-dairy milk) and whisk well until fully combined.
Divide the batter between the 12 cupcake cups evenly.
Sprinkle the almonds (or pine nuts) on top the batter and place in the oven to bake for 20-22 min until lightly golden on top.
Mini cakes stay fresh at room temperature in a container for up to 7 days.
