[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

Donut Ingredients:
1 1/2 cups brown rice flour
2 1/2 cups oats flour
3/4 cup maple syrup
2 tbsp molasses
1 cup vegan milk
1 tbsp vinegar
2 flax eggs (2 tbsp of flax seeds + 6 tbsp water)
1 1/2 cups peeled finely chopped apples
3 tbsp butter melted
1 1/2 baking powder
1/2 tsp baking soda
cinnamon (as much as you like)
nutmeg (as much as you like

Steps: There are 3 things you need to do before you start mixing your ingredients!

1. Combine the milk and vinegar in a cup and mix. set aside for 10 min.

2. In the meantime lets make those flax eggs! In your blender add the flax seeds and water and blend until smooth and thick. Remove and place in a bowl. set aside.

3. don’t forget to melt the butter.

Now we can start mixing our ingredients!

In a big bowl combine all the dry ingredients, like the oat flour, rice flour, baking powder, baking soda, cinnamon, nutmeg, and stir. set aside.

In anther bowl add in all the wet ingredients. That is, the the flax eggs, milk, melted butter, molasses, maple syrup, and stir.

And the wet ingredients into the dry and mix just until incorporated. Stir in your peeled and finely chopped apples.

fill your donut tray and bake at 160 degrees celcius for 15 minutes if the donuts are large and for 7-10 minutes if they are mini donuts.

Toppings:

Glaze:

1 cup icing sugar
1 tsp milk

Mix the milk into the icing sugar a tsp at at a time until you reach the desired consistency. Dunk your donut into the icing and over the top and sides. Let it set.

Caramel:

place one cup of pitted medjool dates into the food processor and add 1 cup of maple syrup. whip this in the processor until fluffy and smooth.
cover your donut with the caramel and if you like nuts you can top them off with walnuts or hazelnuts like I did, or any nut you prefer.

Happy thanksgiving!!!

-~-~~-~~~-~~-~-
Please watch: “Healthy Chocolate Vanilla Raspberry Sundae – Vegan Summer Ice Cream”

-~-~~-~~~-~~-~-

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