- 250 ml (9
floz/1 cup) almond milk (see page 123)
- 2 teaspoons powdered gelatine or agar-agar
- 1/4 teaspoon vanilla powder
- 1/2 teaspoon powdered stevia
- Put half the almond milk and the gelatine in a small saucepan over low heat. Whisk briskly until the gelatine is dissolved. Remove from the heat and add the remaining almond milk along with the vanilla and stevia, and whisk to combine.
- Pour into one or two glasses or jelly moulds and refrigerate until set. The jelly can be stored in an airtight container in the fridge for 1–2 weeks.
Recipe and images from 'Heal Your Gut' by Lee Holmes (Murdoch Books) available now in all good bookstores and online.