Fruit Gummies ~ Dragon Fruit and Passion Fruit

 

Hello! 

Fruit gummies are my favorite snacks! Homemade fruit gummies are easy to make and much healthier than store-bought ones. 

Quick Tip: This recipe is not overly sweet, I developed it for myself, to control sugar intake in my diet. You can add more sweeteners to make it to your taste.

• If you are making these gummies for a child they may need to be sweeter, you can perhaps add a little more honey or maple syrup, or more agave depending on their palate.
• You do not need to stick to this recipe, let your imagination go wild with flavor ideas! Do keep the ratio of liquid (fruit purée and/or juice) and 6 tablespoons of gelatin and you will be fine!
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• Fruit enzymes that break down protein:
• Some fruit contain proteases (enzymes that breakdown protein) such as pineapple, kiwi fruit, figs, papaya,mango and guava. These fruits often do not set well. 

   Equipment

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      silicone mold
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Ingredients

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• 1 1/2  cups of fruit/juice. I used Dragon Fruit pulp and Passion Fruit juice (I processed from my Passion Fruit bushes)

• 4 Tablespoons of Agave Syrup
• 6 Tablespoons of Gelatin 

• 1/3 cup of coconut milk 
• 1 Teaspoon of Vanilla extract 

• one third cup water
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• Instructions:

• • Blitz the fruit until it is smooth and an even texture. I like to do this before I put in sauce pan.
  • In a saucepan place: fruit, vanilla, and coconut milk.
  • Simmer for 5 minutes. Do not allow the mixture to boil!
  • Allow to cool for 5 minutes.
  • Add the gelatin, I use my stick mixer to mix it in and it makes sure there are absolutely no lumps of gelatin
  • Place silicone molds on trays. Portion the mix into a silicone mold. I often find it easiest to put the fruit puree mix into a small jug first with a pouring spout. Or you can always use your turkey baster, but it can get messy, as you can see from my final molds I took out of the refrigerator. 
  • Chill in the fridge until solid. (usually 1 hr- 2 hours)
  • Pop out of the mold and store in an airtight container in the fridge for up to 5 days.

  
  

  Enjoy with family and friends! 

Almond Cake with Lemon Glaze Frosting

I call this the magically moist almond cake! :) I made this cake for my neighbor a firefighter on the front lines of Palisades Fire. We were all so glad he was home, especially his pregnant wife. He only had minor injuries, but his buddies were in the hospital with smoke inhalation and cornea burns. Bless all these firefighters who were/are trying to protect people and property and to those who lost their homes and businesses. It's going to be a long road to recovery in LA, but we can do it by supporting each other. Baking him a cake was the least I could do. 

The recipe is easy peasy and will not take too long to make. 

Preheat oven to 350 degrees

Blend together the following ingredients in a bowl on low for 2 minutes: 

4 Eggs 

10 Tablespoons of softened butter

1 cup of sugar (I use brown sugar)

1 Teaspoon of vanilla extract 

1 1/2 Teaspoons of lemon zest (usually 1 whole lemon)

1/2 Teaspoon of lemon juice

In a second bowl mix the dry: 

1/4 Teaspoon of salt 

1 Teaspoon of baking powder 

1 1/2 cup of almond flour (finely ground) 

1/3 cup of shredded unsweetened coconut 

1/2 cup of coconut flour. (Or you can do 3/4 cup of coconut flour without the shredded coconut

Then mix the wet ingredients into the dry ones. 

Once that is done, you can grease a pan of your choice with butter. 

I tried this in a bunt pan, but it didn’t work well (might work if I had doubled the recipe). The round 9-inch is good or the square pan works well. 

Place batter in pan and bake for 45-50 minutes. 

Lemon Icing

In a bowl, mix together: 

1 cup of confectioner sugar 

2 Tablespoons of lemon juice

(You might need to add more lemon juice to make it more liquid so it drips on the sides).

Enjoy with family and friends. Let's always count our blessings. 

Love, 

Tarabud