Moroccan Spiced Semolina Cake with Almond Cream & Pomegranate Compote

Ingredients

• 0.33 cup fine semolina, provides unique texture and Middle Eastern authenticity
• 0.25 cup almond flour, adds protein and richness
• 0.75 cup unsweetened almond milk, replaces dairy
• 3 tbsp maple syrup, vegan sweetener
• 2 tbsp coconut oil, melted, for binding and moisture
• 1 tbsp ground flaxseed, for binding
• 0.5 tsp ground cinnamon, warm spice base
• 0.25 tsp ground ginger, aromatic depth
• 0.125 tsp turmeric powder, subtle earthiness
• 0.75 tsp baking powder, leavening agent
• 0.33 cup raw cashews, soaked 2 hours for cream base
• 0.5 cup pomegranate juice, for compote reduction
• 0.25 cup pomegranate arils, fresh garnish

Instructions

1. 1

   Mix 1 tbsp ground flaxseed with 3 tbsp water, set aside for 5 minutes to gel.

2. 2

   Soak cashews in hot water for 2 hours, then drain and blend with 0.25 cup almond milk, 1 tbsp maple syrup, and vanilla until silky cream forms. Set aside.