Raw food recipes can present a challenge with getting the texture right, especially when trying to make them low calorie and low fat. Agar offers a great solution!
The naturally occurring gel in seaweed-produced agar has no fat and very few calories, while providing texture alongside many essential nutrients and minerals. Agar is not strictly raw since it needs to be brought to 90°C to dissolve and release its gelling ability, however you can achieve a similar effect by dissolving the agar in a small amount of liquid, then adding it to the other raw ingredients before it sets.
To prepare agar for use in raw food recipes, you can follow a general ratio of:
1 tsp agar powder for every cup of liquid that you need to set
You can follow the method below (or read our tips here) but note that the amount of agar and the process required for using it will vary from recipe to recipe:
- Measure 250ml of the liquid into a small pot and sprinkle the agar powder (and sugar if using) over it.
- Let stand for 5 minutes for the agar to ‘swell’ or ‘bloom’ and activate its jellifying properties.
- Gently bring the mixture to 90°C (agar melting point) over medium heat, while stirring. Simmer until the agar (and the sugar) is completely dissolved – a few minutes only. The texture will change ever so slightly, making the liquid feel thicker.
- Cool slightly and combine quickly with the remaining liquids.
- Transfer to a serving dish to set.
Enjoy sweet and savoury sauces, jams, desserts, raw puddings, and so much more with agar! If you’re vegan, vegetarian, plant-based or have allergies or intolerances, agar is a must-use kitchen staple.
More info on Agar can be found in our blog articles below:
- What is Agar?
- the amazing health benefits of Agar
- Our 8 tips for working with Agar
- How much agar to use?
- 4 ways vegans can use agar
- recipe to replace egg whites with Agar