I also added a 1/2
tsp of agar powder bc I didn't have xanthan gum.
I used 2
tsp of agar agar powder because my whole foods did not have the flakes.
Not exact matches
I only had
agar powder so used that - 1
tsp in the base and 2/3
tsp in the top (you're meant to substitute 1/3 the amount
of powder to flakes).
6 Tbsp dry adzuki beans or a can
of Eden brand cooked unsweetened aduki beans, drained Pinch salt 2 Tbsp coconut nectar or other liquid sweetener 1 sweet potato 1/3 kabocha squash 5 - 10 chestnuts, cooked and peeled (optional) 2
tsp agar -
agar powder 4 Tbsp erythritol, xylitol or coconut sugar
Note: Instead
of gelatin powder, you can use or 1 1/2 envelope gelatin powder or 3 tbsp
agar flakes or 1 1/2
tsp agar powder.
For anyone using
agar powder instead
of flakes... I used the conversion
of 1 Tbsp
agar flakes = 1/2
tsp agar powder, which works out to 1/3
tsp powder in this recipe, and it turned out perfectly!
For the filling: 1 1/3 cups water 3T
agar agar flakes 1 cup + 2T sugar Pinch
of salt 1/8
tsp turmeric 1/2 -2 / 3 cup lemon juice 3T cornstarch 1T lemon zest (from 1 lemon) 1/4 cup soymilk
Basic instructions for coconut yogurt: Warm 2 cups
of coconut milk (full fat) on the stove until it simmers, then add 1
tsp agar agar and whisk until the mixture thickens, cool, add 1/2
tsp of probiotics, 1/2 tbsp raw honey or syrup, and mix well (or blend).
Note: Instead
of gelatin powder, you can use or 1 1/2 envelope gelatin powder or 3 tbsp
agar flakes or 1 1/2
tsp agar powder.