Stuart's Marathon Jellies
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1/2 ccoconut milk
1/2 tsphimalaya salt
1/2 calmond flour (ground almond)
1/8 cavocado oil (coconut oil)
1/4 ccoconut fat
How to Make Stuart's Marathon Jellies
- Put all other ingredients in the blender and mix. Add more coconut fat or avocado oil, or coconut milk if desired. Consistency should be like a thick smoothie or thick milkshake. You could add fresh basil, ginger or dill, or spices like cinnamon-cloves-tumeric to taste. Try without first, I would say.
- Take the gelatine sheets out of the water, add to blender and whizz up until mixed. Pour into icecube tray or small silicone molds. They stiffen up within an hour. When running, best kept in one of these insulation bags to keep cool. If they get warm, they get a little soft and messy due to the oil/fat content.