Easy Paleo Meals: 150 Gluten-Free, Dairy-Free Family Favorites by Kelly V. Brozyna

Author:Kelly V. Brozyna [Brozyna, Kelly V.]
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2015-10-26T23:00:00+00:00

1. Place the strawberries and rhubarb in a medium-sized pot and bring to a simmer. Continue to simmer until the rhubarb is tender, about 15 minutes. Let cool while you make the gelatin mixture.

2. Place the water, lemon juice, and honey in a small saucepan and bring to a simmer. Gradually whisk in the gelatin. Continue to simmer, whisking constantly, until the gelatin has fully dissolved.

3. Combine the strawberries and rhubarb and the gelatin mixture in a blender with a vented lid and puree until smooth. (Or use a stick blender to puree.) Add the salt and stevia and blend once more to combine.

4. Pour the puree into a 13 by 9-inch baking dish lined with unbleached parchment paper and refrigerate for at least 3 hours, until set.

5. Use cookie cutters to cut out about 12 gummies, or slice into 12 squares.

6. Store in the refrigerator for up to a week.

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