Spiced Weight‑Loss Gelatin Candy

Ingredients

• 2 cups Water (filtered, room temperature)
• 2 sticks Cinnamon Sticks (whole, organic if possible)
• 1 tablespoon Fresh Ginger (peeled and finely grated)
• 4 whole Clove (whole cloves)
• ¼ teaspoon Nutmeg (ground, freshly grated if possible)
• ½ teaspoon Fenugreek Seeds (lightly toasted for extra aroma)
• ¼ teaspoon Ground Cardamom (freshly ground)
• 1 teaspoon Green Tea Leaves (loose leaf or one tea bag)
• 1 teaspoon Dried Hibiscus Flowers (crushed lightly)
• 2 tablespoons Powdered Unflavored Gelatin (food‑grade, animal‑derived)
• 1 teaspoon Coconut Oil (for greasing the mold, extra‑virgin)

Instructions

1. Gather Ingredients

   Measure out all spices, herbs, gelatin and coconut oil. Have 2 cups of water ready.

   Time: PT5M

2. Boil Hard Spices

   Add water, cinnamon sticks, grated ginger, whole cloves, ground nutmeg and fenugreek seeds to the saucepan. Bring to a boil, then simmer for 5‑10 minutes.

   Time: PT10M

   Temperature: 100°C

3. Add Soft Spices & Herbs

   Turn off the heat and add ground cardamom, green tea leaves and dried hibiscus flowers. Let the mixture steep for about 5 minutes.

   Time: PT5M

4. Strain the Infusion

   Place the fine mesh strainer over a bowl and pour the liquid through, discarding the solids.

   Time: PT3M

5. Dissolve Gelatin

   While the liquid is still hot, sprinkle the powdered gelatin over it and whisk continuously until fully dissolved and no lumps remain.

   Time: PT3M

6. Prepare the Mold

   Lightly grease the silicone mold or shallow dish with coconut oil to prevent sticking.

   Time: PT1M

7. Set the Gelatin

   Pour the gelatin mixture into the prepared mold. Place it in the refrigerator and let it set for at least 2‑3 hours until firm.

   Time: PT0M

8. Cut and Serve

   Once firm, remove the gelatin from the mold and cut into bite‑size pieces. Serve 15 minutes before a main meal.

   Time: PT2M

Nutrition Facts

Calories

12

Protein

2 g

Carbohydrates

1 g

Fat

0 g

Fiber

0 g