Desserts
ChefLoubna Fawaz
Saffouf (Sfoof) with Carob Molasses
Saffouf with carob molasses—an updated take on a classic traditional sweet. You can replace some or all of the sugar with nutritious carob molasses for a delicious result.
A lovely saffouf (sfoof) recipe suited for anyone looking to reduce sugar in their desserts!
Ingredients
Start here, then move straight into the method.
- 2 cups sifted all-purpose flour
- 1 cup farkha flour
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 1 cup carob molasses
- 1 tablespoon tahini
- 1 cup water
- 1 tablespoon powdered milk (optional)
- 1 teaspoon finely ground anise
- 1 teaspoon turmeric or yellow food coloring
- Grease the baking pan with tahini, then pour the mixture into it
Method
Follow the cooking sequence without leaving the page.
- Sift the dry ingredients and set them aside.
- Whisk the carob molasses, tahini and oil together in a deep bowl until smooth.
- Add the water and whisk again, then add the turmeric/yellow coloring.
- Add the dry ingredients and mix well until you get a uniform batter.
- Grease the baking pan with tahini, then pour the batter into the pan.
- Bake the saffouf in a preheated oven at 180°C (350°F) for about 25 minutes or until golden and cooked through (time may vary by oven).Timers: 25 min
Recipe tags
DessertsInternationalVegetarianNut free
