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Burlesque_Babe

afternoon all - i'm now popping back in to the thread but not quite 'there' yet to get myself back together to re-start, but at least i've pulled my head out of the sand.

Scan Bran after you soak it is really useful. I'm really tempted to have a go at the cous cous cake at some point.

I'm sure I tried the chick pea cake but I didn't puree them enough and it wasn't very nice!

Cleosmum

I prefer the couscous over the chickpea, I must admit!

I must be mad, I am going to eat the scan bran as it is, with some philadelphia on it lol.

spud30

I just made the couscous cake, and it's really lovely :T

I found some polenta when I was looking for the couscous, I wonder if I can make a cake from that

Burlesque_Babe

you sure can Spud although it's not very syn friendly!

http://www.bbc.co.uk/food/recipes/database/lemonlimeandorangepo_86188.shtml

the sugar could be substituted with Splenda but I'm not sure how to get round the use of butter in it.

spud30

Burlesque_Babe wrote: »

you sure can Spud although it's not very syn friendly!

http://www.bbc.co.uk/food/recipes/database/lemonlimeandorangepo_86188.shtml

the sugar could be substituted with Splenda but I'm not sure how to get round the use of butter in it.

Ta hun, but the pound of ground almonds would be suicide - I'm allergic :rolleyes:

Sounds yummy though

Burlesque_Babe

ahhhhhhhhh, right.....let's try again........hmmmm, lots of recipes, but they all seem to have almonds in. I wonder what could be used instead.......

spud30

Burlesque_Babe wrote: »

ahhhhhhhhh, right.....let's try again........hmmmm, lots of recipes, but they all seem to have almonds in. I wonder what could be used instead.......

I doubt the almonds would be SW friendly anyway, even if I fancied living dangerously :rolleyes:

I forgot I even had polenta, not a clue what to do with it

Saying that, my couscous is erm slightly out of date, but tastes OK in the cake.

Burlesque_Babe

they might be a B choice........I don't eat nuts as I don't like them but I know some nuts are a B choice.

Basically, mix the polenta with hot water and either eat like semolina with stuff stirred in to make a savoury sauce or use ina cake or you can make it thicker, spread and let it set and cut into cubes, you can then re-fry the cubes to get them crusty. On its own it is bleurgh - very tasteless, it needs lots of things added really. I'm not a fan to be honest.

spud30

I found this polenta cake recipe. Sounds yummy :T

Ingredients

1 ½ cups / 8 ounces Coarse Cornmeal/Polenta meal free on a green day only)
1 large Egg beaten
1 teaspoon bicarbonate of soda
2 ½ pots of Mullerlight Toffee Yoghurt
7 – 10 tablespoons granulated sweetener
1 –2 tsp vanilla extract
3 sachets Caramel Options or Caramel/Dairy Fudge Hi Lites (6 sins)
½ oz sultanas chopped (2 sins) optional

Method;

Mix everything together well by beating with a balloon whisk for about 5 minutes. You will see the bicarb starting to react as tiny airholes appear. Spoon batter into a well oiled muffin pan ( fry light and a 12 deep cup muffin tin, filling 3/4 full. Bake at Gas 5/400 for 25 minutes or until risen. Don’t bake them in paper cases as they stick like crazy.

You could mix in any fruit with these but remember to count as sins.

OR Line a 6 x 9 x 1 inch swiss roll tin with non stick baking parchment.

Pour in the mixture and cook for about 40 minutes at the same oven temp as above until the middle is well and truly set. Turn out onto a cutting board and leave to cool. Cut in half widthways.

OR Bake in an 8 inch loose bottom cake tin and serve as a cake.

OR use the 4 tin yorkshire pudding tins. They make great little mock 'victoria sponges'.

OR Mix one pot of Quark cheese (free) with 1 tsp vanilla essence and 1 tbs Candarel. Beat well. Spread over one half of the cooled cake. Spread the other half with a tablespoon of warmed low sugar jam ( roughly 3 sins) and sandwich together

Cleosmum

10 almonds, shelled & whole are a HEB, or 2 level dsp of flaked almond is a HEB