Couscous dessert bar, gluten free

Ingredients

• 220 g Nature yogurt
• 150 g Gluten-free couscous
• 3 tbsp Extra-virgin olive oil
• 100 g Cane sugar
• 2 tbsp Gluten free flour mix
• 2 pcs Eggs, whole
• 1 tbsp Lemon juice
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 1 tsp Lemon zest, finely grated

Method

1. Preheat oven to 190°C.
2. Beat the eggs and the sugar in a large mixing bowl briskly for a few minutes, until the sugar dissolves.
3. Then add the olive oil reserving a teaspoon for greasing.
4. Also add yoghurt, cooked couscous, flour, and the baking powder then stir well.
5. Stir in the vanilla extract, lemon juice, and lemon zest then mix well until you have a smooth batter.
6. Pour the batter into an oiled baking dish then bake in the preheated oven for about 25–30 minutes, until the cake is golden brown.
7. To check, insert a toothpick into the centre of the cake, if it comes out clean, that means the cake is cooked.
8. Place to cool for 10 minutes; sift over icing sugar, cut into bars, then drizzle with date syrup (optional) before serving.