Arrowroot Japanese binding agent 150g, organic

TerraSana Arrowroot - Japanese binding agent

Arrowroot is a Japanese thickening agent that is made from the arrowroot plant. The white powder is extracted from the edible rhizome of the Marante arundinacea.

Arrowroot is a powerful, gluten-free binder for creamy sauces and glaze. It is also excellent for binding sour fruits. It is odorless and tasteless and therefore has little influence on the taste of your dish.

Arrowroot as a vegan egg substitute

Arrowroot can replace eggs in sweet baking, making this thickener very suitable for the vegan kitchen.

Arrowroot is a high-quality starch that contains no fat and is easily digested by our body. In the Caribbean, the plant has been grown for 7000 years as a food crop by the native Indian Arawak who named it 'aruaru': Meal of Meals. No wonder, because in addition to proteins and fibers, it also contains vitamins A and C, sodium, potassium, calcium, iron and magnesium.

Wraps recipe with pumpkin and arrowroot

Ingredients (2 pers.)

275g pumpkins
75g arrowroot
4 tbsp coconut oil
½ tl of salt

Optional: 

1 tsp biscuit spices or 2 tsp Italian herbs

Preparation

Preheat the oven to 200°C, cover a baking tray with parchment paper. Cut the pumpkin into cubes and spread them over the baking sheet. Roast the cubes in about 15 minutes soft. Lower the oven temperature to 175°C. Combine the pumpkin cubes with coconut oil and salt in a food processor or blender and grind into a smooth mass. Add arrowroot (and possibly some herbs of your choice) and grind until you get a sticky dough. Place the dough on a piece of parchment paper on the baking sheet and then put another sheet of parchment paper on top. Press the dough flat with the help of your hands or a heavy pan; make sure that the wrap has a thickness of 3-5 mm. Bake the wrap in the middle of the oven for 18-20 minutes. Cut the wrap into 4 equal pieces and use a filling of your choice.