Sugar-free Jellies

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Sugar-free Jellies

White Layer:
   1 + ¼ cup Coconut water
   1 pinch Salt (Himalayan or sea salt)
   2 tbsp. Gelatin

Blue (red) Layer:
   ¾ cup Frozen blueberries (or raspberries)
   2 tbsp. Gelatin
   400mL Coconut cream
   4 tbsp. rice malt syrup.
   2 tsp. vanilla extract
   1 pinch Salt

  1. Place all of the blue layer ingredients (except the gelatin) into a small pot, and warm (defrost berries).
  2. Remove from heat and blend until all berries are pureed.
  3. Pour mixture back into the pot and add the gelatin.
  4. Whisk the mixture on the stovetop (medium heat) until all the gelatin is dissolved.
  5. Grease a tray with coconut oil.
  6. Pour the berry mixture into tray and set in the fridge
  7. Relax for ½ an hour or until the mixture is set 🙂

Next step!

  1. Place all the white payer ingredients into saucepan and whisk to dissolve the gelatin (again on a medium heat)
  2. Pour the on top of the set blue layer
  3. Return to the fridge to set completely (usually take a few hours 🙂 )
  4. Enjoy!!!!

If you have any comments in regards to this recipe, or would like to book a face-to-face, or distance consultation with me, please contact me at katiebarron@bigpond.com or phone 040 991 4552.

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