Fat Bomb Jellies

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Fat Bomb Jellies, Quirky Cooking

One of Jo’s favourite snacks – fat bomb jellies, butter coffee and macadamias!

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Fat Bomb Jellies – by Fouad

Only a few years ago, it seemed like the entire world was certain that fat was going to kill us. From the perspective of a population that was suffering from extreme weight issues, soaring cholesterol levels and an epidemic of heart disease, cutting out fat seemed to be the logical thing to do.  If ever there was a usual suspect, fat had to be it: it was energy dense (all those calories in a single tablespoon!), full of cholesterol (the stuff we see in clogged arteries), and it tasted really good (tasty things have to be bad for you)!

For most of my life – all the way up till I was 31, I’ve thought along these lines. The advice given to me personally by well-meaning, trained health professionals who were trying to help me control my obesity was that I had to eat less fat so as to lower my caloric intake.

I yoyo dieted for 18 years, starting when I was 13 years old. My weight would go out of control, then I’d starve myself and eat nothing but vegetables and low-fat stuff (I have no better word for things that should have fat in them but don’t) and I aggressively exercised a body that was too heavy and inflamed – a very unpleasant experience that I am still recovering from till this day. When I would inevitably return to my old eating habits (which were not terrible by any standard), the weight would come back with vengeance.

If you know my story, you know that I eventually changed my approach to health and weight loss and ended up effortlessly loosing the weight by starting to eat fat, and by dropping carbohydrates and sugar. Fat gave me much needed nutrition and building blocks and leveled out my blood sugar levels. I learned to love fat. In addition to the weight loss, chronic issues like eczema, acne and recurring ear infections disappeared too. (You can listen to my story in detail, here.)

I loved my new diet. It was full of delicious food and I never felt deprived. I ate tonnes of fat, which made all the veggies taste way better. The fat I ate, however, was no ordinary fat. It was mostly saturated animal fat – you know, the really scary stuff like butter, bacon, tallow, lard and egg yolks – the stuff we are told to stay away from. However, despite all the advice being given to the contrary, I thrived for the first time in my life.

People in the wholefood world, especially those who view their diet with an ancestral lens, know the value of good quality, saturated animal fat. Our ancestors loved fat, just like we do, and they highly prized it, throwing lean meats to their dogs and devouring the fattier organs and cuts. There was no hesitation to eat fat when it was around, and when I followed that approach, my body healed.

When I went on the GAPS diet to address lingering health issues, I needed to further increase my fats. Animal fat is one of the 6 most healing foods on the GAPS diet. The idea behind GAPS is that you mega-dose on the most healing, nutritionally packed foods, while giving your gut a break by eating easy to digest foods. Early stages of GAPS are quite limited in variety, and that forced me to improvise this recipe,  which I call Fat Bomb Jellies. It’s a great snack, even if you’re not on GAPS as it combines loads of nut butter and ghee (or regular butter) with honey and gelatine to produce a delicious, fudge-like jelly that is packed with good fat. Beetroot is one of the root vegetables that are GAPS approved, and it lends its colour to the jellies, which turn a beautiful pink hue.

Before we get into the recipe, it’s worth mentioning that I believe that whole foods, prepared and eaten in an ancestral way, are what makes up a good diet. If all of us ate this way from the get-go, diet-related diseases would be unheard of. We start where we can, though, and if our body and biology are damaged from our history and our environment, then we have to tweak a whole food diet to allow for maximum healing.

That’s why I love Paleo as a diet, but prefer GAPS for when deeper healing is needed. These two diets both recommend high quality whole food fats, which means that if they come from animals, the animals need to be healthy and living a natural life – wild or on pasture, and eating their traditional foods. If the fat comes from vegetables, then it needs to be a traditional fat that has been in use for a long part of our history as humans. These fats/oils include extra virgin olive oil and coconut oil but exclude hexane-extracted fats such as canola, soybean, rice bran, corn and the generic “vegetable oil”. All oils and fats you consume need to be fresh and stored well, away from sunlight, and in cool environments. That keeps them from becoming rancid and oxidising, which contributes. And so, for this recipe, use a good, grass-fed butter or ghee, and high-quality nuts.

Which Gelatin Should I Use?

Jo and I both use and love Changing Habits gelatin. This is a high quality organic gelatin, and it was a relief for us to be able to buy it. It was never easy to find high quality gelatin as most producers do not have organic gelatin and do not disclose whether or not their animals are grass-fed/pasture fed. Gelatin is one of the cornerstones of good gut health so we try to pack it into as many foods as we can!

 
Changing Habits Gelatin Powder

We hope you enjoy this simple recipe, and that it will help with getting more nourishing foods in to your family’s diet! Jo’s son, Isaac, did a little video for the kids to help them make this recipe in the Thermomix. Enjoy!

 

Fat Bomb Jellies
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Ingredients
  1. 100g activated nuts
  2. 25g beetroot
  3. 180g water
  4. 100g honey
  5. 3 Tbsp gelatine (we use Changing Habits Organic Gelatin)
  6. 100g ghee/butter
Thermomix Method
  1. Prepare a 20x20cm dish by lining with baking paper. Set aside.
  2. Place nuts and beetroot into TM bowl and chop 10 sec/speed 4.
  3. Add water and blend 30 sec/speed 7. Scrape down lid and sides of bowl with spatula.
  4. Add honey and gelatine and blend 20 sec/speed 6.
  5. Add ghee/butter. Cook 6 min/80C/speed 2.
  6. Mix 15 sec/speed 8. Scrape down lid and sides of bowl with spatula.
  7. Pour mixture into lined dish and chill in fridge for at least 1 hour, or freeze for 20 mins, until firm.
Conventional Method
  1. Prepare a 20x20cm dish by lining with baking paper. Set aside.
  2. Place nuts and beetroot into food processor or blender, and chop until finely minced.
  3. Add water and blend 30 seconds on high speed.
  4. Add honey and gelatine and blend 20 sec on medium speed.
  5. Remove to a saucepan, and cook over medium temp for approx 8 mins, stirring occasionally, until edges are just beginning to bubble. (Don't bring to a boil.)
  6. Add ghee/butter and stir through until melted.
  7. Blend using upright blender or stick blender, until mixture is smooth and homogenous.
  8. Pour mixture into lined dish and chill in fridge for at least 1 hour, or freeze for 20 mins, until firm.
Storage
  1. Store in fridge for up to 1 week or freeze for up to 6 months.
Quirky Cooking https://www.quirkycooking.com.au/

22 Comments

  1. Ingrid Lundh says:

    Wonderful recipe. What an adorable and clever young man your son is preparing this for us. Thank you both, greetings from Norway, Ingrid.

  2. Sharlene says:

    Can you make this with coconut oil instead of the dairy? My son is severely allergic to dairy, but I’d love to get the gelatine into him!

  3. Cher says:

    Which gelatine should I use please? Can’t wait to try these!

    • Nicola says:

      It mentions in the text above – Changing Habits

    • Jo Whitton says:

      Hi Cher, thanks for your question. There is information above the recipe and video in this post that lets you know which gelatin we use, recommend and why. If you click on the banner you can place an order from there.

  4. Karen weston says:

    Is this powdered gelatine that you used?

  5. K says:

    Hi what could you substitute for the beetroot? The nuts n honey etc I can handle but the beetroot in a sweet – def not my thing! Thanks

  6. Danielle says:

    The beetroot isn’t cooked?

  7. Jo says:

    Hi Jo. I’ve been unable to print recipes from your blog lately – I’ve tried in two browsers. The print button just opens a blank page 🙂

  8. Kerry Evans says:

    Can you use coconut oil instead of butter or ghee?

  9. Arianne Zele says:

    Looking forward to making these with my girls , especially to get some good fats into them . For a school snack , is there a seed you would reccomend or have used to substitute the activated nuts for , so they are school Nut free friendly 😊. Cheers

  10. Sue says:

    Is there a vegetarian gelatine that you would recommend? I don’t eat meat so am a bit loathe to sue traditional gelatine.
    Thanks in advance.

  11. Julie says:

    I also can’t print the recipe. Blank page. Thanks

  12. Kala says:

    Hi I’m a vegetarian and can’t have gelatin. Can I substitute agar agar in the recipe

  13. Sammie says:

    Ohhhh how do I make butter coffee!???? 🙂 TIA

  14. Amanda Howe says:

    I so love you Jo, i love your recipes your passion for healing foods, your kind heart and especially your podcast and all the amazing advice and brilliant information you broadcast through your interviews…. thank you for sharing yourself with us xoxoxoxoox

  15. Wai says:

    It looks like blood jelly that we eat here in China, although your recipe sounds much more tasty.

  16. Sharon says:

    I was only able to get organic gelatin sheets locally – what would I do to make this using sheets please? I haven’t used them before!

  17. Sharon says:

    I could only find organic gelatine sheets locally – am I able to modify this recipe to suit that?

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