Category Archives: Gelatin

Tart Cherry and Plum Gummies

Naturally tart and sweet fruit make this Tart Cherry and Plum Gummies the perfect snack or dessert. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), and paleo diets.

Before AIP, I was a bit of a sugar addict. I loved Swedish fish, sour patch kids and gummy bears. I could go on and on about gummy candy. It’s something that I really missed initially but then I started making my own using fruit, gelatin and honey. These Tart Cherry and Plum Gummies are sweet and tart, just what you want in gummies. It’s not overly sugary or artificial like the store-bought kind. It’s just the right amount of sweetness.

These are really easy to make. There are different options for molds. You can either get silicone molds or just use a baking dish and cut the gummies into bite size pieces. If you decide on silicone molds, make sure they are food grade. I used a mold from Amazon, which are no longer available, but there is a huge variety of molds available. I’ve started a nice collection of plastic molds. I’ve got my eye on these lego/robot and diamond molds.

Naturally tart and sweet fruit make this Tart Cherry and Plum Gummies the perfect snack or dessert. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), and paleo diets.

When you’re filling your molds, make sure to not overfill. It makes it hard to transport to the refrigerator, as it’s more likely to spill. It also makes it harder to get them out of the mold once it’s hardened.

If you’re using a silicone mold then it’s important that you place the molds on a stable baking sheet before you fill them with liquid. The liquid is super sticky from the gelatin and sugar so that will help to prevent spills.

Thank you to Stemilt Growers for supplying the fresh cherries for this post.

Naturally tart and sweet fruit make this Tart Cherry and Plum Gummies the perfect snack or dessert. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), and paleo diets.

Tart Cherry and Plum Gummies
 
Prep time
Cook time
Total time
 
Naturally tart and sweet fruit make this Tart Cherry and Plum Gummies the perfect snack or dessert. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), and paleo diets.
Author:
Recipe type: Dessert, Snack
Cuisine: American
Serves: 2½ cups liquid
Ingredients
  • 1 cup Plum (about 2 small), pitted and chopped
  • 1 cup Cherries, pitted
  • ¼ cup Water
  • ¼ cup Honey (or to taste)
  • ¼ cup Gelatin
Instructions
  1. Place the plums and cherries into a blender.
  2. Blend until very smooth, then set aside.
  3. Pour the water and honey into a saucepan.
  4. Turn the heat on low, and slowly add the gelatin and whisk together.
  5. Continue to whisk the mixture for about 5 minutes or until it everything is incorporated.
  6. Remove the pan from the heat.
  7. If you have foam from whisking, carefully remove it from the top of the liquid. Taking care not to drip it everywhere as it’s hot and very sticky.
  8. Place silicone molds on a baking sheet. You can also use an 8x8 glass baking dish which does not require a baking sheet.
  9. Carefully pour the liquid into the mold or dish. If you are using a mold, take care not to overfill as it quickly overflows.
  10. Place the baking sheet that holds the molds or the glass baking dish in the refrigerator for at least 1 hour to firm up.
  11. If you used a small baking dish, cut into bite-size pieces. Otherwise, remove gummies from their molds and enjoy.

Naturally tart and sweet fruit make this Tart Cherry and Plum Gummies the perfect snack or dessert. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), and paleo diets.
If you like this recipe, be sure to share it on Pinterest or leave a comment below!

 

 

Naturally tart and sweet fruit make this Tart Cherry and Plum Gummies the perfect snack or dessert. This recipe is allergy friendly (gluten, dairy, seafood, nut, egg, and soy free) and suits the autoimmune protocol (AIP), and paleo diets.

Strawberry Rhubarb Panna Cotta

Strawberry Rhubarb Panna Cotta

My fiancée loves, loves, LOVES my Coconut Panna Cotta but he’s not the biggest fan of rhubarb. I thought that if I combined rhubarb with strawberries and mixed it in with a version of my Coconut Panna Cotta then he may actually enjoy it. And he does! He loved it so much that he had one serving of Strawberry Rhubarb Panna Cotta every day for at least two weeks. I actually had to make a second batch just to keep the fridge stocked. This is a great recipe for people who’ve never tried rhubarb before as it’s not overwhelmingly tart.

Strawberry Rhubarb Panna CottaStrawberry Rhubarb Panna CottaStrawberry Rhubarb Panna CottaStrawberry Rhubarb Panna Cotta

Strawberry Rhubarb Panna Cotta
 
Prep time
Cook time
Total time
 
This Strawberry Rhubarb Panna Cotta is the perfect summertime treat. The coconut milk tempers the tartness of the rhubarb and the strawberries are so sweet! This recipe is allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits the autoimmune protocol diet (AIP) and paleo diets.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • ½ cup Strawberries plus additional sliced Strawberries for garnish
  • ½ cup Rhubarb
  • 1 inch piece of Fresh Ginger, sliced into 2
  • 1 cup Honey plus 3 tablespoons
  • 1 (13.5 oz.) can Coconut Milk
  • 1 (13.5 oz.) can Coconut Cream
  • 2 envelopes (about ¾ tablespoon each) unflavored Gelatin
Instructions
  1. Place the fruit, ginger and 3 tablespoons honey in a saucepan over a medium heat.
  2. Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruit.
  3. Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing fruit to combine.
  4. Remove from heat, remove the ginger and let cool slightly.
  5. Once the fruit mixture is cool, pour about ¼ cup into the bottom of 8 serving glasses.
  6. Heat the coconut milk, cream and 1 cup honey in a saucepan until hot but not boiling.
  7. Slowly sprinkle the gelatin over the hot mixture while stirring. If you don’t you’ll end up with gelatin lumps.
  8. Once the gelatin has dissolved, remove from the heat.
  9. Pour the coconut mixture into 8 ramekins (stemless wine glasses or small glasses). Set aside in refrigerator for about 4 hours.
  10. Garnish with a slice of strawberry and then serve.

Strawberry Rhubarb Panna Cotta
If you like this recipe, be sure to share it on Pinterest or leave a comment below!

 

Strawberry Rhubarb Panna Cotta