Eden Foods Agar Agar Sea Vegetable Gelatin Flakes Description
A Seaweed Gelatin Substitute That Is:
-
Low Sodium
-
Fat Free
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Easy to Use
-
Kosher
Eden Agar Agar Flakes (Kanten) is a vegetable gelatin made of a variety of sea vegetables with strong thickening properties. The seaweeds are boiled to a gel, pressed, dried and crushed into flakes.
Perfect for desserts, pie fillings, jellies, custards, puddings, parfaits, fruit or vegetable aspics and more. The flakes dissolve in hot liquids and thicken as they cool.
Directions
Add 4 tablespoon of flakes to 4 cups fruit juice or stock, bring to a boil, reduce heat and simmer 5 minutes or until dissolved. Add fruits or vegetables and cool until firm.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (1.5 g)
Servings per Container: 19
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Calories from Fat | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrates | 1 g | |
|
| Dietary Fiber | 1 g | 4% |
|
| Protein | 0 | 0% |
|
Other Ingredients: Seaweed Gelidium
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Vegan Chocolate Pumpkin Tart
[vc_row][vc_column][vc_column_text]In this leveled-up alternative to pumpkin pie, a rich layer of melted dark chocolate delights under a top layer of sweet, pillowy pumpkin. The incorporation of better-for-you, vegan ingredients adds to the specialness of this standout pumpkin tart – no refined sugar is used and the crumbly, slightly caramelized nutty crust is gluten-free. Don't skip crowning this jewel with generous dollops of coconut whipped cream sweetened with maple syrup.
Vegan Chocolate Pumpkin Tart
Crust
- 3/8 cup (3 oz.) almond flour
- 3/8 cup (3 oz.) brown rice flour
- 1/4 cup coconut sugar
- 3 Tbsp. cornstarch
- 5-1/2 Tbsp. avocado oil
Chocolate layer
- 1 cup coconut milk
- 6 Tbsp. maple syrup
- 2 Tbsp. cacao powder
- 2 tsp. cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. agar powder
Pumpkin layer
- 1 cup pumpkin purée
- 2/3 cup coconut milk
- 6 Tbsp. maple syrup
- 4 tsp. cornstarch
- 1/2 tsp. cinnamon
- 1/4 tsp. agar powder
Coconut whipped cream topping
- 1 can (15 oz.) coconut whipping cream (refrigerated overnight)
- 2 Tbsp. maple syrup
- Preheat oven to 340 degrees F.
- In medium bowl, mix together all ingredients for crust except oil. Add oil and mix well.
- Into 8-inch deep tart tin, add crust mixture and press against bottom and sides. Using fork, pierce bottom of crust all over.
- Bake crust 18-20 minutes. Let cool in tin.
- In saucepan, combine all ingredients for chocolate layer and stir well as it comes to boil. Taste and add maple syrup, if desired. Continue to simmer, stirring, until mixture is completely dissolved, about 2 minutes. Pour mixture into cooled crust and let sit until set.
- Repeat same process with ingredients for pumpkin layer. Pour pumpkin filling over set chocolate and smooth out with spatula. Refrigerate at least 2 hours, or until chilled through.
- In mixing bowl, using hand mixer, beat solidified portion of chilled coconut cream into thick whipped cream. Add maple syrup and beat until thoroughly mixed.
- With frosting piping bag, decorate tart with whipped cream. Lightly sprinkle cinnamon over top of tart.
Sweet on this recipe? Get the ingredients you need to make it!
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