The first step in How to make Gummy Bears is to ensure you have a bear mould. I don’t, so we are making stars instead! Same method, same ingredients, just a different shape.
Now that coffee has crept back into my life a little, it was inevitable that it would appear in some recipes. Added here in this Coffee Gummies recipe, it gives a brilliant taste to the gummie lolly, which ends up all creamy, sweet and bursting with flavour.
Just thought I would keep away from chocolate this time around and play with some cute shapes in this high protein snack recipe – Collagen Gummies in lemon and coconut flavour!
I have a confession to make. This recipe for Cherry Chocolate Jelly Slice was supposed to be something entirely different. It was supposed to be ice-cream!
With cherry season here I had visions in my head of this deliciously creamy ice-cream with chunks of cherry and chocolate through it and a bit of a crunch of macadamia nuts – heavenly, dreamy and yum.
So last week I mentioned one other food I was researching and experimenting with along with the psyllium husk disaster zone and that is gelatin. Luckily I’ve found a fantastic source of Australian Gelatin.
So you mean that stuff that makes jelly and is made from horses hooves, cows and pigs carcass and everything else scraped off the killing room floor? Well…yes sort of and yes all animal. So if you are vegetarian or vegan, you might want to stop reading right now. As I have explained before, my approach to the food I eat is what feels good to me in terms of physical effects – energy levels, no pain, bloating, tiredness, nothing that is addictive to me, preferring anything that makes me feel refreshed, nourished, and alive. Sometimes that extends to animals and animal products like fish, eggs, occasional dairy and now gelatin.