How to make sugar-free barley corn couscous cake

As people's living standards improve, they begin to pay attention to health care. However, many people have great misunderstandings about health preservation. Health preservation is not about taking health care medicine, or spending money on maintenance. Well, now I will introduce the recipe of sugar-free barley corn couscous cake.

1. Combine the dry ingredients in a large container and mix well. In a bowl or cup, beat the eggs and mix with the soy milk.

2. Pour the liquid into the dry ingredients and use a rubber spoon or chopsticks to mix the ingredients vertically and horizontally. Do not make circles as this will easily cause the flour to become gluten-free. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Pour the batter into a greased pan or paper cup (fill 2/3 full) and bake for 20 to 23 minutes, or until a toothpick comes out clean.

3. Let the baked sugar-free barley corn couscous cake cool for 5 minutes and then take it out.

What do you think? The sugar-free barley and corn couscous cake that I’m going to introduce to you today has simple steps and is easy to make. If you are interested, come and try it.