An Experiment with Nut-Free Almond Jelly

Course: Dessert

Cuisine: Asian

Keyword: Almond Tofu, Nut Free

Prep Time: 10

Cook Time: 5

Wait time: 2

Total Time: 2 10

Servings:

Calories: 146kcal

Author: Sharon Wong

Almond Jelly, Almond Tofu, Almond Pudding...no matter what you call it, this nut-free almond tofu gelatin based dessert is so good.

4 tsp of agar powder 2 packets of Knox
1/4 cup room temperature water
3/4 cup hot water
1/2 cup sugar
1 cup flax seed milk or milk or other dairy free beverage
1 tablespoon vanilla or imitation coconut extract
Assorted fresh fruit cut into bite sized pieces: pineapple, mango, strawberry, lychee, etc..
Simple sugar syrup or coconut nectar optional

Pour 1/4 cup room temperature water into a medium sized mixing bowl, sprinkle agar powder, and allow the agar to "bloom" (1 minute).
Add 3/4 cup boiling hot water and stir until the agar dissolves completely.
Stir in 1/2 cup of sugar and allow the mixture to cool until the bowl is warm to touch.
Stir in 1 cup of flax seed milk and 1 tablespoon of vanilla (or allergy safe almond or coconut extract).
Refrigerate until the jelly is set (1-2 hours).
Cut into bite sized cubes and serve with fruit and a drizzle of simple sugar or agave nectar.

The nutrition facts are an estimate and do not include the optional fresh fruit and simple syrup.