Ingredients
21/2 tablespoons agar flakes
1/2 cup raw cashews
1/4 teaspoon sea salt
1 1/4 cups boiling water
1 1/2 cups sweet potato (what we commonly call yams) or pumpkin if preferred. Cooked and pureed.
1/4 cup yacon syrup or agave nectar
1 tablespoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon gluten free vanilla extract (or regular if preferred)
Directions:
1. Place agar, cashews and salt in food processor (a Vitamix type blender will work fine) and process to a fine powder. Add boiling water and process on high speed. Add sweet potato and yacon syrup (or agave) and process again until smooth. Blend in cinnamon, cardamom, nutmeg and vanilla.
2. Pour pudding into six 1/2-cup ramekins, 1/2 cup mason jars, or 1 small (3 cup) serving dish . Refrigerate until set, about 30 minutes.
(Can also be served warmed)
Tips: Once you add the boiling water thanks to the agar flakes, the mixture will thicken very quickly. Have the other ingredients ready to add.
For flavor variation: Try Maple Flavored Agave Nectar.
