Dairy Free Blueberry Pudding

Blueberry Pudding or Kanten

Ingredients: 

-1 ½ cups blueberries 

-3 cups plus 2 Tbsp. apple juice 

-1 tsp. vanilla 

-pinch of sea salt 

-4 Tbsp agar flakes (found at a local health food store)

-1 Tbsp. arrowroot

Preparation: 

1. Add blueberries and 1 cup of apple juice to a high-speed blender. Blend well and strain through a nut milk bag or fine mesh strainer.

2. In a medium pot over medium heat, combine blended liquid with 2 cups of apple juice. 

3. Bring to a boil, reduce heat to simmer, and add vanilla, sea salt, and agar. Simmer this, whisking occasionally for up to 10 minutes or until all agar is dissolved.

4. Place the last 2 tablespoons apple juice in a small bowl and add arrowroot powder. Whisk until smooth and add to simmering juice mixture. Continue to simmer, whisking constantly for 1 minute. 

5. Remove from heat and pour into a shallow glass pan. Place in refrigerator until firm and cool, approximately 1–2 hours.

 

6. Using the S-blade on a food processor, blend the cooled kanten until it has a pudding-like consistency. Serve cold. Store in a glass container for up to 3 days.

(Resource: Replenish PDX) 

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