We need binders and thickeners in our raw food to give that gourmet experience.
Binders help keep food together and thickeners give us that heavy texture which allows the flavour to remain in the mouth.
You need to try and test but here are pointers:
Agar Agar is a gelatinous substance derived from red algae and is used in desserts throughout Asia.It can be used as a thickener in soups jellies and ice cream.
Coconut oil is made from cold pressed coconut meat.It is a raw naturally saturated fat containing medium chain fatty acids which the body can easily metabolise.
It is used often in desserts but also as a skin moisturiser .
Cacao butter replaces butter in sweets and is also used in white chocolate desserts.
Dates are great for use as a binding agent such as Christmas pudding in place of eggs.Blended with water they will both bind and sweeten.
Soy lecithin will act as a binder in sweets and cakes.
Flax seeds are rich in Omega 3 so are a good alternative to fish and can be used in soups and dressings as a thickener, or as a binder in cakes and burgers.
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What about Irish moss, or Irish moss gel? Aloe? Chia seeds? Prunes? Figs? Banana? I know some of these would impart a specific flavor. I’m looking for thickened for frosting and glazes. Thanks.