Fresh peaches and a granola crust give this jelly bar the feel of a cobbler, without having to sweat over a hot stove. With no dairy, these bars are a great idea for a healthy breakfast. By @freshlydafna
- Serves:12-16
- Time: 30 minutes prep, 3 hours to set
Ingredients
Crust:
- 2 cups granola of choice
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ tsp salt
Peach Jelly Layer:
- 2 tbsp Great Lakes Culinary Beef Gelatin
- ½ cup coconut milk
- 1 2/3 cup non-dairy milk
- 1 cup peaches, diced
- 1/3 cup agave or maple syrup
- 1/8 tsp salt
- 1/8 tsp turmeric (optional, for color only)
- ½ cup warm water
Directions
- Prepare 8 or 9 inch square baking dish by lining with parchment paper.
- In a blender or food processor blitz the crust ingredients together until well blended.
- Using a rubber spatula press the crust ingredients into the baking dish into one even layer, set aside.
- In a large bowl whisk together the gelatin and coconut milk and let sit for 3 minutes.
- Meanwhile, wipe down the inside of the blender or food processor and blend the milk, peaches, agave, salt, and turmeric until well blended.
- Add the warm water to the gelatin mixture and whisk until gelatin has dissolved. Add the peach mixture and continue to whisk until fully incorporated.
- Pour peach jelly mixture over the crust and carefully transfer to the fridge. Let set for 2-3 hours or until peach layer is firm.
- Keep cold until ready to slice and enjoy!
