Basbousa Gluten Free Dairy Free Option Food

VEGAN BASBOUSA (SEMOLINA CAKE)

Steps:

• Pre-heat oven to 180 C (350 F) and grease a cake pan with tahini.
• In a large bowl combine semolina, sugar, vanilla, baking powder. Stir in the melted coconut oil or vegetable ghee.
• In a blender or food processor mix the tofu, soy milk and vanilla till blended and smooth. Pour into the rest of the mixture and mix well.
• Pour batter into prepared cake pan and smooth surface using a spatula.
• Bake for 15 mins then arrange almonds on top in rows so that when the cake is cut an almond is centered on each piece. Gently press almonds into the cake top then return cake pan to oven and bake for 20 mins or until the top is golden.
• Remove cake pan from oven, turn off the oven, pour warm syrup over cake and return to oven then close the door half-way and let the cake/oven cool.
• Cut into diamond shapes or squares before serving.

BASBOOSA II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
• Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
• When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.