How to Make Vegan Low Calorie "Magic Batter"

So I recently came across a new and wonderful ingredient to use in cooking and baking. Glucomannan. Also known as konjac flour/powder, it's a soluble fiber that is a great thickener. If you've ever seen those zero-calorie shirataki noodles, this is what they're made out of. Apparently the glucomannan also can be used almost anywhere xanthan gum would normally be used. But why am I telling you all of this? Well, I recently developed a new recipe for something I'm gonna have to call "magic batter".

What's so magical about it (aside from being incredibly low calorie)? Well, I've found that you can make next to anything out of this stuff! It can be a creamy, grainy pudding, a cream of wheat-like hot cereal, be made into waffles, pancakes, crepes, brownie-cakes, and you can even make an ice cream out of it! And that's just the stuff I've already done in the few days I've had this recipe for(and have used up three batches already). I'm sure there's even more you could do with it, but of course, all of it would need the batter.

The batter is made of cabbage, fruit puree, glucomannan, and flavorings. So far I've made cocoa, pumpkin pie, and gingerbread flavored batches, all of which came out beautifully. I've been having waffles for breakfast several days in a row and I'm quite happy with that. I also expect to be having stuff like this over Passover, as it's a nice option for the holiday. In the coming weeks I'll be posting details as to the specific ways to prepare the batter, but for now, I can tell you how to make it.

Magic Batter Recipe

Ingredients:

• 1/4 medium-large head cabbage
• Fruit puree(as needed)
• Desired flavors and sweeteners
• Glucomannan powder(about 1 tsp per cup batter)

Instructions:

1. Rice the cabbage in a food processor and transfer to a blender.
2. Add fruit puree slowly and blend until the mix starts to blend smoothly. Usually, a layer of smooth batter will form on the bottom, displacing the rougher mix above it into the blades, causing this layer to rise. You don't want too much fruit puree. If you're using a glutinous puree like banana you should add a little liquid to allow it to blend smoothly. Water works fine, so would milk, if you rather(use almond milk or other substitute to keep it vegan).
3. Add whatever flavorings you like. Using Truvia for a sweetener, I add about 2 packets per cup batter, but flavor it as you like. Feel free to taste-test it while you're making it, as there are no eggs in it.
4. Add in 1 teaspoon of glucomannan per cup batter mix, mix the powder in, and blend. It will take a few minutes for everything to fully integrate and react. It should have a slightly slimy taste, as though there were raw eggs in it. If there isn't, add a little bit more glucomannan.

And for now, I'll leave you with just one of the many ways to enjoy this magic batter. Thoroughly mix some of it with equal parts liquid(water, milk, etc.) and enjoy as a ricey sort of pudding.