Grapefruit Sago Jelly with ‘Honey’ Molasses Snap
Grapefruit Sago Jelly with Honey Molasses Snap
Plant-based jelly… yay! This is a great recipe to use up the bounty of citrus we have growing in New Zealand. You could substitute grapefruit for any citrus; lemon is really yummy and the addition of orange makes it sweeter.
SAGO Gluten-free Serves 6
Makes six 200ml portions or just over 1 L
Measure into a medium-sized pot:
- 700ml citrus juice (5 grapefruits and 3 oranges)
- 350ml water
- ½ cup unrefined sugar
- 1 Tbsp liquid sweetener (such as maple syrup, or honey if you are making a non-vegan version)
- ½ cup sago
Put the pot on a medium heat to dissolve the sugar. Bring it to a steady boil stirring all the time, until the sago balls become transparent, around 15 minutes. If you’re using glasses to serve the jelly, heat them slightly in the oven or with hot water so they don’t shatter when the hot sago is added. Pour the sago into the glasses or moulds and leave to set.
‘HONEY’ MOLASSES SNAPS
Makes 8 snaps
- Line 1-2 flat baking trays with baking paper. Preheat oven to 170oC.
- Melt together in a small pot:
- 40g butter or 2 T coconut oil
- 50g coconut sugar?
- 20g blackstrap molasses
- 20g liquid sweetener (honey, if you are making a non-vegan version)
- Then stir in:
- 40g flour
- 1 tsp ground ginger
- 1 tsp rum/brandy (optional)
- Drop tablespoon-sized portions onto the baking tray, leaving plenty of room around them to spread. Bake for 8–12 minutes. Slide the baking paper with the snaps onto a rack to cool completely.
To make brandy snaps, use a rolling pin to shape them as soon as they are cool enough to touch. Serve with thick plain yoghurt, coconut yoghurt or whipped cream and garnish with violets or pansies if you have them.