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.
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1 of 1 people found the following review helpful
By J Steck
Makes a vegan gelatin (jello). I make a blueberry raspberry tart with it.
(A seaweed gelatin substitute. Easy to use flakes ideal for pie fillings, jellies, preserves, kanten, custards, and vegetable or fruit aspics. Wild, hand harvested sea vegetables with strong thickening properties are naturally prepared and dried in the mountains using only winter freezes and thaws. Agar agar bars and flakes are a vastly superior option to 'rendered' gelatin. Enjoy sea vegetable benefits that are very low sodium and easy to use. Called 'kanten' in Japan. Fat free and very low sodium. kosher pareve)
First I make the filling
On the stove useing a low heat, add 1 cup of raspberries, and 1 cup blueberries fresh or frozen.
1 tablespoon of Agar Ager.
3 tablespoons of coconut palm sugar.
Then juice One cumber, a 1 or 2 inch piece of ginger, one pear, one apple, and one tangerine.
Add the juice to the berries and heat till it thickens a bit.
I use 2 half baked pie shells, pour it in the heated mixture in them.
Bake in the oven at around 225 degrees for 25 minutes.
Let it cool, serve alone or with whip cream
(A seaweed gelatin substitute. Easy to use flakes ideal for pie fillings, jellies, preserves, kanten, custards, and vegetable or fruit aspics. Wild, hand harvested sea vegetables with strong thickening properties are naturally prepared and dried in the mountains using only winter freezes and thaws. Agar agar bars and flakes are a vastly superior option to 'rendered' gelatin. Enjoy sea vegetable benefits that are very low sodium and easy to use. Called 'kanten' in Japan. Fat free and very low sodium. kosher pareve)
First I make the filling
On the stove useing a low heat, add 1 cup of raspberries, and 1 cup blueberries fresh or frozen.
1 tablespoon of Agar Ager.
3 tablespoons of coconut palm sugar.
Then juice One cumber, a 1 or 2 inch piece of ginger, one pear, one apple, and one tangerine.
Add the juice to the berries and heat till it thickens a bit.
I use 2 half baked pie shells, pour it in the heated mixture in them.
Bake in the oven at around 225 degrees for 25 minutes.
Let it cool, serve alone or with whip cream
2 of 5 people found the following review helpful
I think the listing is messed up, or the picture is wrong. The picture is of dryer sheets and the listing is for the Agar flakes
