Baby desserts can be fun and interesting without being stodgy or laden with sugar. Sometimes if the little guy has had rice or pasta for dinner, I don’t like to weigh him down with a heavy yoghurt or rice pudding. This baby jelly recipe is great for a lighter but still nutritional pudding, and it is really easy to make.
We use agar flakes to make this baby friendly jelly at home. Chemical and bleach free, made from seaweed which is cooked and then freeze dried to make the flakes. Agar is a rich source of water-soluble, indigestible fibre, and the fruit juice can be a good source of vitamins.
In this recipe I used a red grape juice, we have a guest baby coming for lunch who suffers with reflux, so acidic fruits are off the menu, however, the gelling of the agar can actually be destroyed with the use of acidic foods so be aware of this if you were wanting to make an orange or pineapple jelly…it might not work, or it might need more agar.
It makes a slightly unconventional textured jelly…so don’t be expecting the usual wobble, but the little guy doesn’t know any different and he loves it!
The basic recipe is simple, you can vary the concentration of the fruit juice, or add berries, chunks of banana or whatever takes your fancy.
Pour the cold liquid into a saucepan and sprinkle the agar flakes over the surface. Do not stir.
Bring to the boil.
Once at boiling point, reduce to a simmer and stir the flakes into the liquid.
Simmer for 5-10 minutes stirring occasionally until all flakes have dissolved fully.
You can test for how well it will set by dropping a little liquid onto a chilled saucer, it should firm up quickly.
If the mixture is not quite setting add a sprinkling more of the agar and stir until dissolved. Test again.
Divide into dishes of your choice. Allow to cool, then refrigerate.
- Pomengranate Gelatin with Peaches and Gogi Berries (unintentionalvegan.com)
- Homemade Jello and Heart Banana (instructables.com)
- Kids and jelly…. (mommydaysout.wordpress.com)