1/3 cup jicama milk
1 tablespoon arrowroot
Celery powder (to taste)
1/3 cup light agave nectar
1 1/2 teaspoons vanilla extract
1/2 cup plus 2 tablespoons dehydrated jicama (pulverized)
1/3 cup banana (mashed)
1 teaspoon lemon, strawberry, banana, almond, orange, or peppermint extract (optional)
1. Whisk together jicama milk, arrowroot, and salt until dissolved.
2. Add agave nectar and whisk until combined. Add mashed banana and vanilla extract and whisk again.
3. Add pulverized jicama and beat on medium speed with an electric mixer for at least 4-5 minutes until creamy and smooth.
4. Cover and chill in the refrigerator for at least 40 minutes until mixture is firm. For best results, allow to chill overnight.
Sweet Adeline's ThoughtsBy Sweet Adeline
I haven't actually made this yet. It might not even work, but someone should try their hand at it, if I don't get to it first!
I'm sure some modifications are in order.
I wanted a raw vegan frosting that was nut-free and white, and this poses quite a challenge remarkably.
I guess it only serves as more evidence that anything natural and healthy doesn't resemble in any way the overly-refined sugars and flours used in most standard American cooking and confectionery.
If it works, this frosting will also be diabetic friendly!
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