Finding different versions to nummy treats makes cooking all that much better. Here are two choices to add to your recipe book.
Fruit Blox
Mix honey, ginger and turmeric together. Set aside.
In a saucepan, whisk together citrus juice, fruit juice and gelatin until no lumps remain. Heat this liquid over a low heat until warmed and gelatine is completely dissolved.
Remove from heat and add honey mixture. Mix well.
Pour into a 9 x 13 glass dish. No oiling required. Refrigerate for at least 1/2 an hour.
Cut into small squares and enjoy.
Store in a bag or container in the fridge.
NOTE
These have to be good, the man of the house is eating them like candy.
Fresh spices can be replaced with commercial dried spices. I use same quantity.
It doesn’t melt or become messy if left out.
Kids will devour these, even with the spices in them.
For those of you who follow paleo and gluten free diets, they fit right in.
- 3/4 cup citrus juice - fresh squeezed if possible.
- 3/4 cup of all natural fruit juice - fresh squeezed if possible - Do Not Use Pineapple.
- 4 Tablespoons of gelatin. Don’t skimp on the quality. It’s pricey, but worth it.
- 3 Tablespoons honey.
- 1/4 teaspoon ginger - freshly grated.
- 1/4 teaspoon turmeric - freshly grated.
Mix honey, ginger and turmeric together. Set aside.
In a saucepan, whisk together citrus juice, fruit juice and gelatin until no lumps remain. Heat this liquid over a low heat until warmed and gelatine is completely dissolved.
Remove from heat and add honey mixture. Mix well.
Pour into a 9 x 13 glass dish. No oiling required. Refrigerate for at least 1/2 an hour.
Cut into small squares and enjoy.
Store in a bag or container in the fridge.
NOTE
These have to be good, the man of the house is eating them like candy.
Fresh spices can be replaced with commercial dried spices. I use same quantity.
It doesn’t melt or become messy if left out.
Kids will devour these, even with the spices in them.
For those of you who follow paleo and gluten free diets, they fit right in.
Turn back the clock 25 years. I still make this old style Blox recipe every so often.
Jello Blox
Oil a 9 x 13 cake pan. Set aside.
Mix jell-o and gelatin together in a glass bowl. Pour hot water over and mix for 2 to 5 minutes or until completely dissolved.
Pour into pan. Use oven mitts to place pan in fridge - metal pans will be hot from the liquid.
Let set for 2 to 3 hours.
Slice into cubes. Store in fridge in plastic bag or sealed container for as long as it lasts.
NOTE
Take on hikes, put in lunches or eat as a snack.
It doesn’t melt or become messy if left out.
Cut into shapes with cookie cutters.
Kids and adults alike will love these.
Jello Blox
- 3 small packages of jell-o (any flavour and brand).
- 3 packages of unflavoured gelatin - Good quality gelatin is worth the flavour and texture.
- 4 cups boiling water.
Oil a 9 x 13 cake pan. Set aside.
Mix jell-o and gelatin together in a glass bowl. Pour hot water over and mix for 2 to 5 minutes or until completely dissolved.
Pour into pan. Use oven mitts to place pan in fridge - metal pans will be hot from the liquid.
Let set for 2 to 3 hours.
Slice into cubes. Store in fridge in plastic bag or sealed container for as long as it lasts.
NOTE
Take on hikes, put in lunches or eat as a snack.
It doesn’t melt or become messy if left out.
Cut into shapes with cookie cutters.
Kids and adults alike will love these.
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