I’ve been on a gigantic gelatin journey the past few weeks…tweaking and finessing different ways to stir up this amazing healing product (for guts, nails, inflammation) into convenient snacks and breakfast foods.
Last week I posted my coffee almond gummy squares recipe and previously shared My latest gut health obsession: gelatin post. Given the interest, I figured I’d share another recipe…my favourite combo to date, and one that some say can’t be done.
Yep, in my obsessed reading on the subject, I came across gelatin devotees who somehow think the acid in kiwi stops the gelatin from goobing correctly.
I beg to differ. Massively. These things wobbled out a treat; I added an extra tablespoon of gelatin powder…which suits me fine because my aim is to get more of the stuff into me anyway. I eat a handful (approx 1/3 of the mixture below) for breakfast most mornings along with either a mini fritatta, a green smoothie, some biltong…
Sweet and sour kiwi fruit gelatin goobs
Makes 12 squares
- 4 tablespoons grass-fed gelatin (I use grass-fed Great Lakes gelatin powder, which you can buy here)
- 1/3 cup water
- 1/2 cup lemon juice
- 1 tablespoon rice malt syrup or a few drops of stevia (optional – I don’t add any sweetener)
- 4 ripe kiwi fruits, peeled and chopped
- 1.5 tablespoons vitamin C powder (optional)
Mix the gelatin and water in a small cup. It will firm immediately, so stir quickly to blend. Then let it sit for 5 minutes to get really firm – like a rubber ball. Heat the lemon juice, sweetener and kiwi fruit in a small saucepan until it’s medium-hot but not boiling, then add the gelatin blob (it will come out of the cup pretty easily).
Stir as it melts (at low heat) and then use a stick blender to complete the blending. Do it all in the small saucepan. Add the vitamin C powder (or any other nutritional powder you take) and stir. Pour into a small glass container (about 20cm x 20cm).
Chill for an hour to set, then cut into slices. The slices pull out easily. Store in the fridge for up to 5-7 days.
Have you tried these? Would you like me to share more recipes?