Saturday, October 25, 2014

Cubanía Coffee Jelly Cubes

I love a good strong coffee ( who doesn't!?) and when Nespresso sent me their new Cubanía pods to try I knew I had to turn them into these wonderful cubes of coffee jelly goodness.


With an intensity of 13, Cubanía is a bold blend of Arabicas which has been specially steam treated to obtain a dense texture and powerful bouquet with complex aromatics and strength, but without an overwhelming bitterness.



Sarah Wilson (from I Quit Sugar) loves gelatin and discusses it's amazing health benefits in her article my latest gut health obsession.

Some of these include:

  • It is high in anti-inflammatory amino acids;
  • Boosts metabolism;
  • Keeps your skin looking good and your hair and nails strong and healthy;
  • Aids digestion;
  • Fills you up and keeps cravings in check;
  • Helps to balance hormones;
  • Has a healing effect on joints;
  • Aids in liver detox; and
  • Assists with insomnia


Now before you rush out and buy a packet of gelatin from your local supermarket be warned - Not all gelatin is created equal. 

To get access to all the amazing health benefits you must purchase a good quality grass fed gelatin like this Great Lakes version which I buy from iherb. You might be able to purchase it from a good health food store but you will probably pay a premium.




The best and easiest way to introduce this type of gelatin into your diet is by adding it to smoothies, stews, sauces and to these jelly cubes which are perfect to snack on 
in-between meals.


Cubanía Coffee Jelly Cubes

ingredients
1 cup of strong brewed coffee ( I used Nespresso Cubanía)
3 tbs grass fed gelatin
2 cups coconut milk ( warmed)
2 tablespoons of maple syrup ( add/subtract depending on your preferred sweetness)
1 tsp vanilla essence
coconut oil or spray for greasing


Method
Stir together the coffee and gelatin in a bowl.
Heat the coconut milk on the stove until warm and then stir in the maple syrup ( or other non-refined sweetener) and vanilla. Then, add it to the coffee mixture. Stir until combined. 

Pour the mixture into a lamington style tray or dish that you have greased with coconut oil. 

Place in the fridge to set for 3-4 hours. 

Once set, remove from the fridge and slice into cubes.

Store in an airtight container in the fridge and consume within 2-3 days.

Enjoy.


1 comments:

gaby @ lateraleating said...

I make tea jelly all the time but haven't tried coffee yet. Will give it a shot asap.

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