Vegan Thickeners - The Vegetarian Resource Group

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BUCKWHEAT PEANUT BUTTER CRACKERS (Makes approximately 150 to 200 1-inch crackers) Looking for a gluten-free cracker? This is the perfect option. Freeze the dough for later use, or store it wrapped in plastic for up to a week in your refrigerator. 2 cups buckwheat flour 1 1 /2 cups potato starch 1 /4 teaspoon salt 1-1 1 /2 cups hot water 3 /4 cup peanut butter Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine flour, potato starch, and salt. Blend well. Combine hot water and peanut butter in a blender or in a separate steep-sided bowl with a hand blender. Add liquid mixture to dry ingredients and mix until a stiff dough is formed. You should be able to gather it up into a ball; if not, add more flour or water to achieve desired consistency. Cut a section of the dough off and roll it out on a lightly floured surface to a 1 /4-inch thickness. Cut into 1-inch squares. Gather the remainder up and roll it out again to cut more. Repeat until all of the dough has been used. Bake for 35 to 40 minutes or until hard. It is important to bake until hard, or the crackers may become rubbery. Note: <strong>The</strong>se crackers are very crisp. If you cut back the potato starch to 1 cup, the crackers will be less brittle. Total calories per cracker: 17 Carbohydrates: 2 grams Sodium: 10 milligrams Fat: 1 gram Protein: 1 gram Fiber:
3 Tablespoons agar flakes 1 cup frozen juice concentrate 3 cups plus 1 /4 cup water, divided 2 Tablespoons kuzu 1 /2 cup lite coconut milk 1 cup small pieces of seasonal fruit 1 /4 cup shredded coconut 4-6 Tablespoons lite coconut milk for topping (optional) Combine agar, juice concentrate, and 3 cups water in a saucepan. Stir and simmer for 5 minutes or until agar dissolves. In a small bowl, blend remaining water, kuzu, and coconut milk. Stir until kuzu dissolves, then add this mixture to the agar and juice in the saucepan. Cook until mixture thickens, approximately 5 minutes. Remove from heat. Pour into any size glass pan. Allow mixture to gel in the refrigerator for approximately 2 hours. Scrape the jell from the bowl and use a hand blender to whip. Use an ice cream scoop to transfer into serving dishes. Garnish with fruit and sprinkle with coconut. Pour a little coconut milk over each serving to finish, if desired. Total calories per serving: 135 Carbohydrates: 27 grams Sodium: 21 milligrams Fat: 3 grams Protein:
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Vegan Thickeners - The Vegetarian Resource Group

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