Peach and Rooibos Tea Fruit Gummies

Makes 64 (1-inch) pieces

Peaches and honey are to thank for the incredible colour and flavor of these. Use ripe peaches or frozen. They are set with gelatin, and can sit at room temp a few hours and hold their shape. The fun twist is steeping everything with rooibos tea, which has floral, vanilla flavours. 

1 3/4 cups water
3 packets powdered gelatin (3/4 oz total)
2 rooibos vanilla tea bags
8 oz (about 1 3/4 cups) frozen or fresh peach slices
1/3 cup honey1.  Line 8×8″ baking dish with parchment paper, with excess hanging off two of the sides; set aside.2.  Place 3/4 cup of the water in a large bowl or 4-cup measuring cup – sprinkle with gelatin in an even layer.  Set aside for the gelatin to bloom (it will thicken considerably).

3.  Boil remaining 1 cup of water in a medium saucepan over high heat. Remove pan from heat, add tea bags & steep for 5 minutes. Discard tea bags, squeezing excess liquid back into the pan.

4.  Place saucepan back on medium-high heat, adding the peaches and honey. Cook, stirring occasionally, until mixture comes to a boil and peaches are tender. Immediately transfer mixture to a blender and blend on high speed until smooth.

5.  Pour hot fruit purée over the gelatin mixture and let sit for 1 minute. Whisk together until gelatin is dissolved, and then pour into the baking dish. Refrigerate uncovered until set, about 1 hour.

6.  Lift the gummies out of the dish by the parchment, and place on a cutting board. Cut into 1-inch cubes. Keep refrigerated or leave at room temperature for up to 4 hours.

GF Plum Coffee Cake

Enjoy this mouthwatering sweet for breakfast or a snack. Kids especially love this plum cake.


  • 12 ripe prune plums, halved and pits removed
  • 1 cup of GF oat flour
  • ¼ cup GF brown rice flour
  • 1 Tbsp. GF white rice flour
  • 1 tsp. buckwheat flour
  • ¼ cup almond flour
  • ¼ tsp. sea salt • 1 tsp. GF aluminum free baking powder • ¼ tsp. GF bicarb
  • ¼ cup water, at room temperature
  • 1 Tbsp. agave nectar + 1/2 tsp. pure vanilla
  • ½ cup non-dairy milk, at room temperature
  • 1 large egg, at room temperature
  • ½ cup melted coconut oil
  • For the chia topping ~ Mix together 2 Tab. demerara sugar • 1 tsp. GF ground cinnamon • 1 Tab black chia seeds


  • Preheat oven to 350 F
  • In a medium-size bowl mix together flour, sea salt, baking powder and bicarb
  • In a separate bowl whisk together water, agave, vanilla, milk, egg and coconut oil. Add to dry ingredients and mix until a batter forms. Spread the batter evenly on an 8 x 12-inch baking pan lined with parchment
  • Add plums cut size facing up and slightly press into the dough Sprinkle with chia topping
  • Bake for 35 minutes. Cool on a cooling rack