Apple and Sultana Couscous Cakes

Putting my thinking cap on for cakes that don't contain flour, I remembered a couscous cake we had in a private home in Cape Verde a few years ago. My friend Google came to the rescue again, and I found a nice little recipe which I adapted heavily to fit in with the Slimming World plan.

The cakes are very tasty, and extremely moreish albeit a little crumbly. The recipe filled 12 muffin cases with a little to spare – if you didn't put as much in each case it would probably make 15-18 little cakes.

I added sultanas to mine – although you can reduce the syn value to almost nothing if you leave them out (and use the apple as HEXB).

Syn values for the whole mix:

70g sultanas = 7 syns

2 tsp baking powder = 1 syn

3 apples cooked = 12 syns*

*If you don't use the cooked apple as your Healthy Extra B

1 cup couscous

1 cup diet appleade

70g sultanas (optional)

1 tub fat free vanilla yogurt

½ tub fat free natural yogurt

2 tsp cinnamon

2 tsp baking powder

½ cup sweetener

3 eating apples

2 eggs

Place the couscous and appleade in a saucepan and bring to the boil. As soon as it boils, switch the heat off and put a lid on the pan. Leave for at least ten minutes for the couscous to cook and absorb the liquid. Place in a large bowl and fluff up with a fork.

Whip the eggs until frothy. Mix with the yogurts, sultanas (if using) , cinnamon, baking powder and sweetener.

Grate 2 of the apples and finely chop the third. Mix with the other ingredients and stir well. Place in individual muffin cakes and bake at 170°C for 15-20 minutes until cooked through and slightly browned on top.