No products in the cart.
Burn fat and boost your energy
Master class
Sign up for instant access
Basbousa Gluten-free (Dairy-free option)
AuthorAayah Khalaf
1 cup almond flour
1 cup rice flour
¾ cup sugar
1 tbsp corn flour
1 tbsp tapioca starch (or corn starch)
½ tsp baking soda
2 tbsp fine shredded coconut
⅕ cup yogurt (dairy or non-dairy)
½ cup Ghee
⅛ tsp salt
1 egg
Sugar Syrup
1 cup sugar
1 cup water
5 drops lemon
1
Mix all the dry ingredients together.
2
Lightly melt the ghee, add it to the mixture along with the eggs and yogurt.
3
Mix everything well, if it is a very thick consistency add 1-2 tbsp. of almond milk.
4
Place in a non-stick pan after spreading some oil or ghee at the bottom.
5
Put in the oven at 375 degrees Fahrenheit for about 30 min. or until golden.
6
While the Basbosa is in the oven, start making the sugar syrup.
7
Boil the sugar, water, and lemon for about 10 min.
8
Pour the boiling sugar syrup over the basbosa right when it comes out of the oven.
9
Leave it to cool down and absorb the sugar for an hour or so then serve
10
CategoryBaking, Dairy-Free, Dessert, Gluten-Free, Ramadan
Ingredients
1 cup almond flour
1 cup rice flour
¾ cup sugar
1 tbsp corn flour
1 tbsp tapioca starch (or corn starch)
½ tsp baking soda
2 tbsp fine shredded coconut
⅕ cup yogurt (dairy or non-dairy)
½ cup Ghee
⅛ tsp salt
1 egg
Sugar Syrup
1 cup sugar
1 cup water
5 drops lemon
Directions
1
Mix all the dry ingredients together.
2
Lightly melt the ghee, add it to the mixture along with the eggs and yogurt.
3
Mix everything well, if it is a very thick consistency add 1-2 tbsp. of almond milk.
4
Place in a non-stick pan after spreading some oil or ghee at the bottom.
5
Put in the oven at 375 degrees Fahrenheit for about 30 min. or until golden.
6
While the Basbosa is in the oven, start making the sugar syrup.
7
Boil the sugar, water, and lemon for about 10 min.
8
Pour the boiling sugar syrup over the basbosa right when it comes out of the oven.
9
Leave it to cool down and absorb the sugar for an hour or so then serve
10
I love this recipe