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!