Mother’s Day is coming up so this year I thought I would think of something a bit more personal than just some flowers. So I included them in a dessert! Without having to go out on a limb to find edible flowers at the shop, I simply picked what my garden had on offer, Daisies and Selfheal. The most important ingredient here is agar agar, which is a vegan gelatin alternative. I had never worked with it before but I fell in love with it. These little jelly bites are so easy to make and leave so much room for creativity! I hope I could give you some inspiration so you can go ahead and surprise your moms with something different this year! Happy Mother’s Day!
Mother's Day Coconut Almond Flower Jelly (Vegan, Gluten Free)
Ingredients
Bottom Layer
- 400 ml coconut milk
- 5 g agar agar
- 2 tbsp maple syrup
- 2 tbsp lemon juice
Top Layer
- 300 ml water
- 3 g agar agar
- 3 drops almond extract
- 1 tbsp agave nectar
- 1 hand full edible flowers (e.g. Daisy, Selfheal)
- 1 pinch vanilla
Instructions
Bottom Layer
- Mix all ingredients together and bring to a boil
- Leave on low heat and whisk continuously for 3 minutes
- Pour into heat prove dish and refrigerate until set
- Sprinkle with flowers and vanilla dust
Top Layer
- Cook the same way as coconut mixture
- Let mixture cool to room temperature
- Pour on top of bottom mixture and refrigerate until firm
- Cut into any shape you want, done!
