18
Apr

Paleo Jello Shapes

fruit juice paleo jello by Against all Grain

 

Asher and I were looking for a fun, festive activity to do the other morning so I turned to my cookbook, Against all Grain. Seriously though, this is not an advertisement, I actually use my own cookbook dozens of times a week! Mostly because I have a terrible memory and can’t remember them all by heart, but also because they are our family favorites and we use them over and again! We used my Paleo Jello fruit juice gelatin shape recipe on page 214 and poured it into these cute molds I found at Target as well as into some of my silicone candy molds with more neutral shapes. If you want to order some online for next year you can find on them here on Amazon along with tons of other shapes.

 

Paleo Jello Shapes by Danielle Walker's Against all Grain

In case you don’t own the book, I wanted to give you a free recipe from it here so you can make these fun jello shapes too! They can be made at all times of the year, and for all occasions. I love knowing that there’s no fillers or added sugars, and that the gelatin in these homemade treats is grass-fed and from humanely raised sources.

 

I buy the Great Lakes red label when I want things to gel like these jigglers, or in my custard pies like my Banana Cream Pie or Berry Tart. The green label is water soluble and can be added to smoothies and cold drinks without gelling or clumping. Of course, there are natural sources of gelatin when you make homemade bone broth from grassfed beef bones or organic pastured chicken bones. Grass-fed, unflavored gelatin supports healthy skin, nails, and hair and also aids in joint recovery and pain. It’s also beneficial for those with digestive diseases and to speed the recovery from colds or flus.

gelatin,jpg

SHARE THIS POST
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Paleo Jello Shapes

AUTHOR: Danielle Walker - AgainstAllGrain.com

PREP TIME: 15 + chilling time mins

COOK TIME: 5 mins TOTAL TIME: 20 mins

Ingredients:

 

Instructions:

  1. Pour 1 cup of juice into a bowl. Sprinkle the gelatin over it and set aside.
  2. Place the remaining juice in a saucepan over medium heat for 10 minutes. Do not boil.
  3. Whisk hot juice into the gelatin until dissolved. Lightly grease the molds with a small paint brush and a bit of macadamia oil, or another oil that doesn’t solidify when cold.
  4. Pour the liquid into the molds (we used a baster which is fun for kids!) then carefully place the molds in the refrigerator. Chill for 6 hours, until set and jiggly.
  5. Briefly plunge the bottom of the mold into warm water to make releasing the shapes easier or run a small knife around the sides. Keep refrigerated until ready to serve.

 

*note that the amount of gelatin used here is slightly more than written in the book to make the shapes strong enough to unmold. 

* indicates required

  • Charleh

    the least saturated the oil is the more likely to be liquid at room temperature and therefore won’t set :) …..think olive

  • vicstevens

    Danielle, you are so nice and thoughtful. Thank you for sharing this recipe (i’ve got 2 of your books on Kindle). Hope your hubby recovers asap and your move goes well.

    Victoria Equality Olson