Vegan & Gluten Free Watermelon Jelly#FoodieExtravangaza

This is an exquisite and refreshing Vegan & Gluten Free Watermelon Jelly which is so very easy to prepare. It's a perfect cool dessert which can be served at any time of the day or for parties, especially on a hot summer day. The cinnamon stick in this dessert renders a beautiful taste and aroma to it, would suggest not to add any other extra flavoring. 

I have made this jelly twice in one week, because my hubby loved it. This jelly is also apt to make especially when  you get some tasteless or bland watermelon. 

Serves 2

Ingredients 
300 ml Watermelon juice
3 Tablespoons Level Corn Flour
1/3 Cup Level Granulated Sugar
1 Small Stick Cinnamon
1/2 Teaspoon Level Agar Agar powder 

A Drop of Red color - optional
Mango pieces for garnish

Method

Let’s make watermelon juice first. Cut the watermelon, remove the seeds and put it into a mixer. Mix well until blended. Sieve, measure it and keep aside. 

In a tablespoon of water soak the agar agar powder, keep it aside.

In a sauce pan add the corn flour to  the watermelon juice and mix well until dissolved fully and no lumps remain.  Now add cinnamon stick, sugar, mix well.  Place the sauce pan on medium high flame and bring this mixture to a boil. 

Simmer on a low fire for about 5 to 7  minutes, stirring continuously. Once it starts to thicken,  add the soaked agar agar and stir  it till well,  mix and continue to stir for another  2 minutes. Fish out the  cinnamon stick.

Rinse the moulds and leave them wet (this will help you to un mould the jelly easily). 

Pour the prepared jelly mixture into the moulds and let it cool down. Cling wrap them and keep it in the refrigerator  overnight.

Next day take a wet kitchen napkin and micro it for 30 seconds and wrap it around jelly moulds. 

This way un moulding of jelly becomes much easier. Place it on serving plate upside down and tap a bit.  Ta da they are out.  Now garnish it with mango pieces and a stalk of mint leaf and serve.. yum.. yum.

My hubby and our guest just relished this fabulous dessert.

Here are some of the other Watermelon recipes

Watermelon Paratha

Sparkling Apple And Watermelon Lemonade Spritzers 

Watermelon Agua Fresca

Apple and Watermelon Crush

Watermelon Granita  

Labels :  Watermelon, Jelly, Mango, Agar Agar powder, Cinnamon, Foodie Extravaganza Party, No Bake Desserts, Sweets & Desserts,United Kingdom 

Try these other tasty recipes with watermelon being shared for today's Foodie Extravaganza:
Beef and Watermelon Stir Fry from A Day in the Life on the Farm
Disneyland Watermelon Mint Julep from Simply Inspired Meals
Iced Watermelon Matcha from Tara’s Multicultural Table
Russian Pickled Watermelon from Pandemonium Noshery
Vegan & Gluten Free Watermelon Jelly by Sneha’s Recipe
Watermelon Cucumber Bites from Cookaholic Wife
Watermelon Mint Granita from Our Good Life
Watermelon Salad with Mint and Lime from Karen’s Kitchen Stories

Cinnamon Roll Twists#BakingBloggers

Light and flaky cinnamon twist pastries can be made quickly and easily from oven to plate in just 20 minutes.

I have used home puff pastry,  you can use a packet of ready rolled puff pastry, brush melted butter onto it, sprinkle some cinnamon and sugar on and then cut it into strips. Twist it, then bake for 10-15 minutes. Done.

Ingredients
250 Grams Puff pastry
2 tbsp butter, melted and slightly cooled
3 - 4 Tablespoons Light Brown Sugar
1 Teaspoon Cinnamon powder
For the Puff Pastry
250 Grams All Purpose Flour
180 Grams Unsalted Butter
1/2 Teaspoon Salt
Cold Water as required 

Method

For the Method of making the Puff Pastry see here.
Preheat oven to 200 degree C and line 2 baking trays.

Place light brown sugar and cinnamon into a small bowl and stir until combined. Leave to one side.

Place the rolled pastry sheet onto a cutting mat and brush melted butter all over.

Sprinkle the cinnamon sugar mix all over the pastry and press slightly with the back of a spoon, just to make sure it's stuck.

Slice into strips, about 1 inch thick, but this will depend on the size of your sheet.

Take either end of the strip and twist; twist one hand away and the other towards until the twist meets in the middle.

Place twists on baking tray, with 2 inch space between them.
Place in oven for 12-15 minutes until risen, puffy and golden.

Leave to cool on the trays completely.

My Notes :

Whenever I make puff pastry, use the sides to make Cinnamon Roll Twists, nothing goes to waste.

Labels : Puff Pastry Sheet, Light Brown Sugar, Cinnamon, Biscuits & Cookies, Baking Bloggers.

Baking Bloggers
Baked with Puff Pastry
Baked Apricot Pistachio Camembert by Food Lust People Love
Cherry Turnovers by The Redhead Baker
Cinnamon Roll Twists by Sneha's Recipe
Homemade Taco Hot Pockets by A Day in the Life on the Farm
Matcha Puff Pastry Twists by Tara's Multicultural Table
Napoleonskager by Sid's Sea Palm Cooking
Puff Pastry Chicken Packets by Hardly a Goddess
Spinach Ham and Cheese Bites by Karen's Kitchen Stories

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post about it once per month. If you are a food blogger interesting in joining in, inquire at our Baking Bloggers FaceBook Group. We'd be honored if you would join us in our baking adventures.

Persimmon Pudding Cake #BundtBakers

This is a Japanese Persimmon fruit, it also grows in India and it's called by different names here some call it Japani, and some Amarphal or a wild ripe mango, Aambarella. In India this fruit is mostly used for medicinal purpose in Ayurveda and many do not think that this an edible or tasty fruit.

 Persimmon is a delicious and pulpy fruit. We enjoy  eating this fruit. 

I made this delicious pudding cake with it. The fruit was very sweet hence the cake too became a little more sweet, if you are planning to make this Persimmon Pudding Cake then I, would suggest you reduce the sugar by 1/4 Cup each that is 3/4 Cup each brown and white sugar, as the pudding cake cools it tends to become even more sweeter.

Sent part of this cake to my friend too next day, who felt that it was too sweet. My husband and daughter simply enjoyed this pudding cake and were asking for more. Will definitely make it again.

 This pudding cake freezes well , pack it in pieces that you would like to have at a time, in zip lock bags. To reheat it place it in the microwave for a minute on high power and you can enjoy a fresh cake. 

Our host for this month’s Bundt Bakers is Wendy of A Day in the Life on the Farm . The theme is ‘Back to School Bundts ’ where in she asked us to bake a bundt that is easy to slice and freeze, perfect to take along for lunches throughout the month. This pudding cake fits perfectly into today’s theme.

Ingredients

1.1/2 Cups Persimmon Pulp 

60 Grams  Butter -  melted  - I used salted
2 Large Eggs 
1 Cup White Sugar 
1 Cup Brown sugar 
1 Teaspoon Vanilla essence
220 Grams  All  Purpose Flour 
2 Teaspoons Baking powder  
1 Teaspoon Cinnamon powder -  
1 Cup Chopped Mixed Nuts - (optional) . 

Method 

Preheat oven to 180 degrees and grease a bundt  mold. 

Melt the butter and keep it aside to cool.

Pulse the persimmon pulp  in a blender, along with the skin for just a minute.  Measure 1.1/2 cups.  Do not over puree it.

Sift flour, baking powder and cinnamon into a large bowl. Set aside. 
In a  bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in nuts. 

Spread onto prepared bundt pan and bake for 55- 60 minutes or until a toothpick inserted into the center comes  with some crumbs.  This is a pudding cake so it well be slightly wet in the center. When cooled  un-mold and dust it with icing sugar.

Enjoy with a scoop of vanilla ice cream or whipped cream. We had with none, just enjoyed it plain.

My Notes

If you are using unsalted butter then add a pinch of  salt.

For the mixed nuts,  I, used walnuts, cashewnuts and almonds.  You can use any one nut.  That's your choice.

Labels :  Persimmon Fruit, Pudding cake, Cakes, Cinnamon, Cashewnuts, Almond, Walnuts, Bundt Bakers

Check out all of the recipes our Bundt Bakers are sharing today.

Applesauce Bundt Cake from I love bundt cakes
Autumn Honey Apple Bake & Slice Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Brown Sugar Banana Bundt Cake from Food Lust People Love
Hummingbird Bundt Cake with Cream Cheese Glaze from Love and Confections
Morning Glory Bundt Cake with Yogurt & Granola Topping from All That's Left Are The Crumbs
Peanut Butter and Jam Bundt Cake from The Queen of Scones
Persimmon Pudding Cake from Sneha's Recipe
Pistachios, Blueberries and White Chocolate Bundt Cake from Bizcocheando
Sesame Seed Bundt Cake from Katin špajz
Twinkie Bundt Cake from A Day in the Life on the Farm
Zebra Bundt Cake from Patty's Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.