Ilove making gellies for my children – they are a high protein and low sugar treat and a fabulous way to get more gelatin into their diets. And one of my favourite things about them is the opportunity to throw in all sorts of other nutritional boosters for example protein or green powders, maca, bee pollen, even fish oil.

In this recipe I’ve added some beetroot powder, purely because my kids don’t eat beetroot and berries are the best place (perhaps the only place?) to hide it. I’ve also added a probiotic. So while the gelatin helps to line and seal the gut, the probiotics add more beneficial microorganisms to the gut flora (or more of the good “little creatures” as my 4 year old refers to them).

But these gellies aren’t just for the kids, they can be enjoyed by anyone. They were an absolute hit at my Grain Free Made Easy cooking demonstration at Thermomix Open House in Canberra on Saturday 10th February 2018.

[H here! Kyra smashed through loads of limiting self beliefs to take the main stage with these inspirational industry leaders and we are so proud of you! ]

The gellies are made in two layers which is a teeny bit fiddly but each layer is equally delicious on its own so you don’t have to do both. Just be sure to double the quantities if you decide to do all chocolate. And you can add probiotics to either layer (or both) so long as you remember to let the mixture cool to 37⁰C first.

I hope you enjoy them as much as we do. My little Valentine (he turns 2 on 14 February) was very happy to be my chief recipe tester – he inhales them!

Choc-berry probiotic gellies

(makes 80)

Ingredients

Raspberry gelly

•  300g raspberries (fresh or frozen and defrosted)
• 20g lemon juice
• 140g water
• 40g honey
• ½ tsp beetroot powder (optional)
• 50g powdered gelatin (grassfed)

Chocolate gelly

• 200g coconut cream
• 30g honey
• 30g cacao powder
• ½ tsp natural vanilla essence
• 30g powdered gelatin (grassfed)
• 1 tsp probiotic powder (or kefir or whey)

Method

Raspberry Gelly

1. Place raspberries and lemon juice in the bowl and cook for 2.5 minutes at 70⁰C on speed 4.
2. Mix for 10 seconds on speed 8. Scrape down lid and bowl.
3. Optional: Press mixture through a fine sieve to remove the seeds. Rinse bowl and lid to remove all seeds. Return sieved raspberries to the bowl.

Note: removing the seeds usually gets a better result (the gellies pop out of the moulds more easily) but if you are pushed for time this isn’t essential.

4. Add water, honey and beetroot powder and mix for 5 seconds on speed 3.5. Scrape down bowl.
5. Replace lid and, with blades on at speed 3.5, pour the gelatin through the measuring cup hole in a steady stream.
6. Cook for 2 minutes at 70⁰C on speed 1.5.
7. Pour the mixture into gelly moulds, filling each to approximately two-thirds.
8. Set in the fridge for 1 hour or until set through.

Chocolate Gelly

9. Place coconut cream, honey, cacao and vanilla essence in the bowl and mix for 5 seconds on speed 3.5. Scrape down bowl.
10. Replace lid and, with blades on at speed 3.5, pour the gelatin through the measuring cup hole in a steady stream.
11. Cook for 2 minutes at 70⁰C on speed 1.5. Scrape down bowl and cook for a further 1 minute at 70⁰C on speed 1.5.
12. Allow to cool to 37⁰ (i.e. wait until 37⁰C light goes off).
13. Add probiotic powder and mix 5 seconds on speed 3.5.
14. Pour the mixture into the gelly moulds, over the set raspberry gellies, filling each to the brim.
15. Set in the fridge for 1 hour or until set through.
16. Remove from moulds and store in the fridge until ready to eat.

Thanks Primalista Kyra for an some Valentine’s Day inspo, Valentine’s Day can be celebrated in a wholesome nourishing primal kinda way!  Who is going to make these? And how about Kyra having a son who has his birthday on Valentine’s Day?  Please share this recipe with your friends and family!