Homemade Roasted Strawberry Gelatin Dessert

My recipes are grain free, refined sugar-free and most are dairy free. If you are new to my blog WELCOME! Perhaps you are here because you have allergies or like me, you have autoimmune illnesses and are trying to heal your gut. I started my diet change on Oct 1st of 2017. I am feeling better and have more energy.

I have been writing my own recipes for over 30 years. I would post pictures of my food on my facebook. My friends would say your food looks so good, please share your recipes. I always thought that was silly. Then I had to totally revamp my thought process and do a lot of research to go grain free and refined sugar-free. My friends thought a food blog was even more important.

I am always looking for foods that are similar to those most people could buy off the shelf. I can’t buy jello or flavored gelatins off the shelf but I can make my own from scratch. Here is one such recipe.

1 cup strawberries

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1/8 cup maple syrup

1/8 cup coconut sugar

Preheat oven to 350 F. Place chopped strawberries on an oven proof baking pan with sides. Sprinkle vinegar and monk fruit sugar over strawberries. Put strawberries in a preheated oven for 25 minutes. Allow to cool. Once they are cooled put into a food processor and pulse 3-4 times. Careful not to liquify strawberries. Put through a sieve or a chinois into a bowl.

Ingredients for Jello

Roasted Strawberries from above

2 cups water

1 package unflavored gelatin

1 teaspoon strawberry extract

Boil 1 1/2 cup water. Pour 1/2 cup of water into a pie plate sprinkle the package of gelatin over the water. The pie plate will give you more surface for the gelatin to dissolve. Wait for 5 to 10 minutes. Get a pan and pour in the dissolved gelatin and the 1 1/2 cup boiled water stir until combined. Add roasted strawberries and strawberry extract into the pan. Stir until dissolved and thick. Pour into a glass jar. Allow to cool. Once cool add the jello to the fridge. Makes approximately 4 servings of 1/2 a cup.

 

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