Today I am fortunate enough to have Nazanin from Cinnamon Eats share one of her many inventive recipes with us! I met Naz only a few months ago and yet it seems I have known her for much longer! She has a beautiful blog and offers many Paleo inspired recipes, many with a Persian twist. Take it away Naz!
Hello lovely Predominantly Paleo readers!
I’m Naz from Cinnamon Eats and I’m super excited to be here today sharing my recipe for these simple and delicious ‘Raspberry Rose Gummies’. Jen and I have become blogging buddies (well friends really) in the past few months and she has been a great source of support and laughs for me and I’m hoping one day we will get to meet in person! Plus she gave me (and all of you) the gift of yuca dough… I mean that stuff is just gold!
Anyway I digress… so gummies. I love that I can whip these up in a matter of minutes and have these stored in the fridge to eat here and there, they are especially great if you have kids! Plus they are made with just 5 real food ingredients unlike similar products you find in the store with a long list of ingredients you can barely read, let alone understand. These of course contain gelatin, not just any kind of gelatin, but gelatin that comes from grass-fed cows which as we know is beneficial in many ways, including for gut health, joint health, skin/hair/nails health and much more!
You may be wondering about the ‘rose’ part of these gummies. I love the smell of rose water (which you can buy online or at any Middle Eastern grocer) and I have a bag of dried edible rose petals that my mum gave me when I was home in Australia visiting that I like to use occasionally for my food photos, plus I think they go perfectly with the colour of these ‘Raspberry Rose Gummies’ don’t you?
Raspberry Rose Gummies
Ingredients:
- 1 cup fresh raspberries.
- 1.5 cups full-fat coconut milk
- 3-4 Tbsp pure maple syrup*
- 4 Tbsp grass-fed gelatin (the red can if ordering Great Lakes Brand)
- 1/2 – 1 tsp rose water
- Place raspberries into a blender and blend until well mixed.
- Pour raspberry mixture into a fine mesh strainer placed over a bowl and using a wooden spoon, push the mixture through the sieve so the raspberry juices fall into the bowl.
- Once you have extracted as much of the raspberry juice as you can set the bowl aside (you can keep what’s leftover to use as a spread).
- Rinse and dry your blender.
- Heat a saucepan on low-medium heat and add in the coconut milk.
- Heat until warm but not boiling.
- Add in the raspberry juices and maple syrup and mix.
- Remove from the heat and stir in the rose water.
- Place the mixture back into your blender and add in the gelatin.
- Blend until well mixed.
- Pour mixture into moulds or into an 8 inch square glass dish.
- Place in the fridge for a couple of hours until set.
- Remove from the fridge and pop out of the moulds or cut into squares and enjoy!
*These aren’t overly sweet so if you want them to taste sweeter you will have to add more maple syrup.
Want to see more of the delightful Cinnamon Eats?! Check her out here!
Naz is the Paleo/Real Food recipe developer behind the blog Cinnamon Eats. She is an Australian expat who has been living and traveling outside of Australia since 2011 with her husband Joe. She has a passion for creating real food recipes with a nod to her Persian background and her husband’s Hungarian background. You can connect with Naz via her Facebook, Instagram, G+, Pinterest and Twitter.
Facebook – https://www.facebook.com/CinnamonEats
Instagram – http://instagram.com/cinnamoneats
Pinterest – http://www.pinterest.com/cinnamoneats/
Twitter – https://twitter.com/cinnamoneats
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