Blueberry Kanten

Popular in Asian cuisine, agar and kuzu/arrowroot provide a way to make this gluten-free, custard-like dessert featuring delicious, antioxidant-rich blueberries!


  • 1 tablespoon kuzu or arrowroot
  • 2 ½ cups apple cider or apple juice
  • 2 tablespoons agar flakes
  • 2 cups blueberries

*You can find agar flakes and kuzu/arrowroot in natural foods stores or Asian grocers


  1. In a small bowl dissolve kuzu or arrowroot in ½ cup of apple juice or cider to make a slurry, and set aside.
  2. Put in a medium pot 2 cups cider, 2 tablespoons agar flakes, and 1 cup of blueberries.
  3. Bring liquid up to a boil.
  4. Lower heat and simmer 10 to 15 minutes, until agar flakes are thoroughly dissolved.
  5. Add the slurry to the liquid, stirring constantly, until mixture just starts bubbling again – no longer.
  6. Turn off heat and stir in the second cup of blueberries.
  7. Pour into a shallow pan and refrigerate about ½ hour until cool and set.
  8. Pour into a container and serve.

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