Or, “the road to hell is paved with flaxseed.” (Named by Andy, who was not so sure about this idea)
Ingredients (but of course choose your own adventure):
For Step 0:
Measuring cups and spoons and a fork
Standing blender or hand blender or whisk or aforementioned fork
Fridge space and small containers – like 10 cups worth
Good intentions – also optional
For Step 1:
Pot or Container – 12 cup
Cold Water – 2 cups
Gelatin – 1/4 cup – Great Lakes – (or other unsweetened gelatin – 8 packets or 2 boxes)
For Step 2:
Ginger Juice – 1 bottle – Ginger People – or half if GINGER is not your kink. Or, use 3-6 Tbsp ground.
Maple Syrup – 1/4 cup (grade A dark amber or whatever you like) – could be sugar or honey.
Limes (or Lemons) – Juice of 2ish
Turmeric – 1 Tbsp
Cinnamon – 1 Tbsp
Galangal – 1 Tsp – (very optional)
Flaxseed – 4 Tbsp – Ground – (optional)
For Step 3:
Hot Water – 2 cups
For Step 4:
Pumpkin Puree – 1 can – 14ish ounce can – (not pumpkin pie filling) – remove pumpkin for ginger jello
For Step 5:
Soy Milk – 4 cups unsweetened – or pick your own dairylike adventure. Water may not work well.
Walnut Oil – 1 Tbsp – (possibly not going in next time – not sure about this oil-jello thing)
Probiotic powder (1 scoop, what the hell) – (exceedingly optional)
Recipe (faster than it looks, no bake time, 30 min):
Step 0: Decide which Ingredients and Tools you are using and put them all in one space. Locate measuring utensils or decide to eyeball it.
Step 1: Fill mixing Container with 2 cups of Cold Water. Add 1/4 cup Gelatin by sprinkling. Mix with fork a bit.
Step 2: Add items you are using from Step 2 in any order. Mix with fork or whisk. If not using a blender, then try to mix well.
Step 3: Mix in 2 cups of Hot Water. Mix with fork or whisk a bit. If no blender, then try to mix well enough to make you happy.
Step 4: Add a can of Pumpkin, if using pumpkin. If using a standing blender, blend now. Pour back into original container.
Step 5: Add 4 cups of Liquid, such as soy milk, then other Step 5 items. If using an immersion blender, but not standing blender, blend. (If you are not familiar with immersion blenders, you should know that they can splatter, a lot. Use a tall container, maybe set down in the sink, and start with the blender at the bottom of the container.)
Step 6: Pour (or ladle) into molds (or whatever containers, preferably with lids) and stick in the fridge until set. (except 1 cup that goes in the freezer for 30 min for instant gratification) – (look for kitchen under sticky mess) – (2-4 hours to set)
Analysis (or: how it came out)
Jay’s thoughts: More Citrusy than expected, not as Gingery as expected, half as sweet as normal pumpkin pie filling, walnut oil mixed in fine, creamy enough from soy milk, flax and pumpkin add texture some might find alien in a jello. Would make like this again!
Andy’s thoughts: I was worried that we weren’t using enough lime, but I love the limeyness! The sweetness is about perfect–not so much that it jumps out and assaults you with sugar, but just enough to balance out the acid from the limes and make you feel like you’re eating dessert. We weren’t sure about the soy milk, but it worked well. The only thing that is a little odd is that the solids from the flax and pumpkin add a chewy/crunchy mouthfeel that is not dissimilar to pulpy OJ. It’s not unpleasant, though, and overall this jello is a win.
Jay’s other thoughts: Children are likely to find this mix overwhelming, cut strength at least in half the first time (half the spices, citrus and ginger – this is a guess) if you have a kid who likes this sort of stuff. It only tastes like normal desert if you are used to vegan coconut type concoctions and mostly don’t eat sweet things (doubling maple syrup will make it party-ready). It tastes distinctly granolaflake, but I love that.
Jay’s other other thoughts: This was initially meant to be a combination of easy snack, with the digestion benefits from ginger and probiotic and omega 3 for focus and mood from flax and walnut, and antiinflammatory from turmeric and blood sugar regulation from cinnamon and protein content of unsweetened soy milk and FODMAPs friendliness from maple sweetener also some benefits of gelatin. Mostly I just like the texture and am making zero claims about effectiveness, but that was the initial logic.
Jay’s other other other thoughts: Why you ask? Because I need an outlet for being a mad scientist which is not Portal-like.
Makes this much (the white cup is 8 ounces):