Easy Ginger Kombucha Peach Gelatin Bites

Hi everyone!

So, I love Pinterest. It's awesome. I have a board titled "Yummy" and I mostly pin things I can actually eat. :) The weird thing is that I don't typically read the blogs the recipes come from- I usually just repin the posts for inspiration from the photos. Which is what happened yesterday. (I think I glanced at one of the blogs but can't remember which one.)
The lovely Lauren from Empowered Sustenance pinned a bunch of gelatin recipes that looked delish. See, I've been wanting to try different gelatin recipes but just haven't got around to it yet. I got to thinking that experimenting with gelatin recipes would be a fun thing to do with my 3 year old nephew, Zephyr... And that's what we did! It was SO simple and turned out yummy. Zz ate some and told me that he wanted to make another batch! (In between batches of the gelatin bites, we made a "cookie pie" per his request. It's gluten/dairy/egg/soy free and soooo good. That's for another post.) We went onto making the second batch and it was even better! It's about a 10 minute total prep/set time, too. so it can be made an finished quickly.

I happened to pick up some ginger kombucha that morning and thought that it would be a good base instead of water. I also knew I wanted to add some fresh fruit, too. I knew I wanted these little gelatin bites to be more dense than typical "jello." So, armed with ideas and my cute little helper, I set out to make these yummy treats. I was so surprised and excited that it worked perfectly! They can be so diverse- change the liquid for a different flavor, add different fruit to mix it up. The combinations are endless!

Here's what you'll need:

Measuring cups & spoons
A small saucepan
A whisk
Something to set the gelatin in (like candy molds, an ice cube tray, or silicone cupcake molds (what I used)
Knife and cutting board to cut the fruit pieces

Recipe:

• 1c ginger kombucha (or any other liquid)
• 3 tbsp gelatin from grassfed cows (I use Great Laakes brand)
• A few drops of Kal brand stevia (or whatever your favorite sweetener is equivalent to about 3 tbsp sugar. Of course you can sweeten to taste!)
• 1/4 of a peach cut in 1/4inch slices. (you can use whatever fruit you have on hand.)

- Add kombucha, gelatin, and stevia to the saucepan. Whisk together over low heat until gelatin is dissolved and the liquid is clear. Remove from heat.
- Pour into your mold of choice. If using something like silicone muffin cups, only fill them about 1/3 of the way.
- Chop fruit and add desired quantity to each portion of gelatin mixture.
- Place in freezer for 5 minutes to set. (I didn't have patience to wat for them to set in the fridge. but since they are small, I bet they'd still set pretty quickly in the fridge. Set them however you'd like.)
- Eat and enjoy.
(Store in the fridge once they are set.)

If you make these, please let me know what you think!

So... food intolerances and baking.

Hi everyone!
I know in my last post I mentioned how I might be back to blogging some recipes now and then. Welp, soon after I wrote that I got my test results back for my food sensitivities and it turns out (as I suspected) that I cannot have any type of dairy product from any animal nor can I have eggs (or honey, or certain veggies!). BUMMER.  I love all of those foods so much. But, since I'm trying to heal my body and become the best, healthiest version of myself, I've got to ditch the dairy and eggs (and honey & a couple veggies). I went "cold turkey" and cut them out the day after I found out. That was two (or three?) weeks ago now. I've gotta be honest, I am finally just figuring out how to eat without eating those items, too. It's so different. These two weeks definitely haven't been my best clean-eating times, but I'm adjusting. And I'm feeling like I'm getting better.
So, all of that to say- I've got not clue how to bake without eggs. I can mostly bake without dairy (coconut products work well.) But the egg thing has been tricky and I haven't had much energy to put into trying different things yet. Well, ok. I tried to make a cookie type thing and it tasted like a cardboard graham cracker, but not as good. So that was a bummer. Then I tried to make a vegan plantain socca bread but that was just gross. I'm not accustomed to eating savory banana flavored things. So, after two big baking fails I took a break and just focused on resting and adjusting to my new way of eating (again.)
Thankfully, yesterday, I had a glutenfreevegan baking WIN! :) I made gluten/dairy/egg/soy-FREE Cookies! Peanut-butter-banana-chocolate-chip cookies and they are so good. So that was an encouraging experience. Perhaps I'll post the recipe for you guys... but not tonight because I don't have it with me (sorry about that!)
 This was just a note to say: I haven't forgotten about you! I do want to post. I'm thinking about adding in reviews of things I use, too. What do you think about that? Lemme know!
Also, do you guys have any food allergies/intolerances/sensitivities? Have you any found good substitutes?
:)
-Linds

I Might Be Back! (And a recipe for Cheesy Biscuits)

Well, hi everyone! 
It's great and scary to be writing this blog post for you. I've not blogged in over a year (has it really been that long?) and have had good reason. I've moved across the country, been dealing with some heath issues, and have been adjusting to a new job in a new city. Lots of overwhelming things. But thankfully God is good. And here I am, slowly gaining traction in my new life. 
See, I was planning on putting together a little cookbook but that got pushed to the (way) back burner. I think someday I will do it, but now is not that time. But I often have people ask me for my recipes so I thought I'd post some of them here for you lovely people. No guarantees on how often I'll post, but I promise will get a few good ones out to you! :)
I thought I'd kick off this new season of posting with a recipe that I've made over and over (and usually with my little nephew helping me) because they are just that good and easy. 
Cheesy Biscuits!
Yep, cheesy and buttery and grain/gluten free! Now, these aren't like Pillsbury flaky biscuits or the kind that you'd get at a diner with gravy.  These have a different texture- perhaps like a cheesy cornbread texture? (I've never liked cornbread, just so you know.) Anyway, they are prefect with any meal right out of the oven! Yum, just writing this post is making me want to go bake these right now. 
Ok, enough with the talk, here's the recipe (and photos!)

Fresh out of the oven!

Biscuits and gravy. YUM!

me with a tray of goodness :)

LC's Best Biscuits

• 1 ½ c fine almond flour ( I like Honeyville, but most kinds will work)

• ¾ c shredded mozzarella cheese (or whatever kind of shredded cheese you want.)

• 6 tbsp butter, softened

• 2 eggs

• 1 tsp aluminum-free baking powder

• 1/4 tsp xanthan gum

• 1 ½ tsp cider vinegar

• and dash of salt

- Preheat oven to 375º and line a baking sheet with parchment paper.

- With a stand or hand mixer, combine all ingredients well.

- Portion out six to eight equal scoops of dough (free-form adds to the charm) about two inches apart on the cookie sheet.

- Place in oven and reduce heat to 350º.

- Bake for 12-15 minutes or until browned.

- Remove from oven and serve right away. 

*Please let me know what you think of them or how you altered them to fit your lifestyle. I'd love to know! 
Thanks for reading.
- Lindsay
© Lindsay Coleman - do not use or reproduce without giving direct credit and linking back to this post.