Although I am firmly committed to providing my children the most nourishing foods I can, I don’t want them to resent me for the food choices I make for them. It’s a difficult balance as a parent, weighing their bodily needs with their psychosocial ones. So, when the kids ask for a specific item that doesn’t meet my standards as something that would nourish their growing little bodies, I always try to find or develop something that meets my goals for their nourishment and their goals for fun.
They asked for “those jelly looking things that come with a lot of dyes in them and are in cups” and these gels are what me made instead. They meet mom’s standards: well-sourced gelatin* has protein (6 grams per tablespoon for the Great Lakes product I used), aids in digestion, and contains some amino acids that help the body do what it needs to do. (For more on the amino acid angle, check out this piece.) They meet the kids’ standards because they were squishy and fun. I made them in star molds, which added to their allure.
Here’s what we did. Play with our recipe and see what you can come up with in your own kitchen!
- 3 medium to large apples
- 1/2 c water, separated into two 1/4 c servings
- 1 TBSP Great Lakes Gelatin
- Heat 1/4 c water on stove to boiling. After it boils, remove from heat and set aside.
- Core and dice apples. (Peeling is optional depending on desired taste and consistency. We didn’t peel ours.)
- Puree apples in Vitamix (or other high-powered blender) or food processor. Optionally, you can juice them in a juicer but the finished product won’t be quite as applesauce-y.
- In a medium glass bowl, add gelatin to cold water. Whisk constantly.
- When gelatin has dissolved, add the hot water and whisk again. Be sure to scrape the sides of the bowl because the gelatin gets sticky.
- Pour apple mixture into the water/gelatin blend and whisk until thoroughly mixed.
- Pour into a fun mold or an 8 to 9 inch baking dish.
- Set (flat!) in refrigerator until cooled and gelled. (This should take a few hours.)
*Mama gets her gelatin from daily cups of bone broth. I will share my techniques in a later post but here are some from other folks I respect:
*This recipe is featured on Butter Believer’s Sunday School Blog Carnival for the week of October 14, 2012.