Vegan pear and plum mini farka cakes
This plant-based variant of a traditional Jewish dessert from the Beyond the Chopped Liver: 59 Jewish Recipes Get a Vegan Health Makeover The cookbook is oil-free and refined sugar-free and contains freshly cooked pears, plums and apple juice with warming spices.
What you need:
2 small pears, diced
10 ripe plums, diced
1 teaspoon of ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
1 tablespoon maple syrup
¾ cup of couscous
¼ teaspoon salt
1¼ cup unsweetened apple juice
What you are doing:
- In a medium saucepan, place diced pears, plums, cinnamon, ginger, cloves, and maple syrup over medium heat. Cook, stirring occasionally, until the fruit crumbles and the mixture thickens to a jam-like consistency for about 15 minutes. Remove from heat and set aside to cool.
- In a medium-sized mixing bowl, add the couscous and salt. Bring apple juice to the boil and pour over couscous. Cover the bowl with a plate to trap heat and steam. Let the couscous absorb the juice for about 3 minutes.
- Line a silicone muffin bowl with plastic wrap. Put a heaping tablespoon of fruit mixture in the bottom and top with the prepared couscous. Fold the plastic wrap over to cover it.
- Place the filled muffin bowl in the refrigerator for a few hours or overnight. Place the cake on small plates and serve.
Photo credit: Kenden Alfond