Flavors of my childhood were the inspiration of today’s breakfast. Fruits and tahini (sesame butter) were a treat that I always had at my grandma’s house. Since my detox period began three weeks ago, I’ve been restricted from eating any kind of grain (among a very long list of foods) except brown rice. So, I’ve been experimenting a lot. This layer cake came together after several tries and a little tip from my mother who is visiting this week.
The end result was delicious – delicate, light and naturally sweet. The rice cakes were made in the same way we make Atayef, a pancake-like batter cooked in a skillet and stuffed with nuts or ashta. The sauce is a combination of fresh fruit juices and tahini, a more common savory ingredient in Lebanese cooking.
Sugar-Free Pear and Brown Rice Cake
1 cup brown rice flour
3/4 -1 cup water (adjust amount for smoother consistency)
2 tbsp grape seed oil (or vegetable oil or butter)
1 tsp baking powder
1 tbsp orange blossom water
In a bowl, combine all ingredients and whisk to blend all together well. Adjust the water amount if needed. Batter should resemble that of pancake. In a non-stick pan brushed with oil, spoon batter to form a 4 inch circle. Cook a minute on one side until lightly browned, then gently flip to other side. Remove and repeat until batter is finished. Set aside.
Fruity Tahini Sauce
1 large pear, cored and sliced thin with skin
1/2 cup fresh apple juice
1/4 cup cranberry juice, unsweetened
2 tbsp tahini
Whisk tahini and juices together until well blended. Pour in a skillet, add pear slices over medium heat. Bring to a simmer for a couple of minutes until sauce slightly thickens. Remove from heat. Layer rice cakes and pear slices. Drizzle sauce over and serve.