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Almond Milk Orange Blossom Energy Gummy With Guayusa
DIFFICULTY: Medium
DURATION: 30–40 minutes
CURING TIME: 1–3 days
DURATION: 30–40 minutes
CURING TIME: 1–3 days
Ingredients
Serves: 1 serving (20g)- 1.21g Agar
- 0.6g Locust Bean Gum
- 0.54g Sodium Citrate
- 7.24g Sugar (#1)
- 24.93g Almond Milk
- 37.82g 42 DE Tapioca Syrup
- 12.16g Honey
- 15.2g Sugar (#2)
- 0.2g Orange Blossom Flavor
- 0.1g Guayusa
- As needed sugar (For Sanding)
Equipment
- Small Sauce Pot
- Thermometer
- Bowl
Preparation
- Combine Agar, Locust Bean Gum, Sodium Citrate, and Sugar #1. While stirring, add to the almond milk and mix until lump free. Heat to 175–220°F and boil for about 3 minutes until smooth with no graininess.
- Add tapioca syrup and honey, heat to 185°F, mix for 2 minutes.
- Add sugar #2, mix for 3 minutes or until fully dissolved.
- Increase heat to 275°F and cook to 78–80 Brix. Cool to 180°F.
- Add orange blossom flavoring and mix to combine.
- Deposit the gummy base into a pre-waxed silicone mold, keeping slurry hot at 160–180°F while depositing.
- Remove from mold and cure in a cool, dry room until water activity is 0.65 or below.
- Once cured, toss gummies in sanding sugar.
Nutritional Info (Per Serving)
- Calories: 50
- Total Fat: 0g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 75mg
- Total Carbohydrate: 14g
- Dietary Fiber: 0g
- Total Sugars: 9g (Includes 9g Added Sugars)
- Protein: 0g
- Vitamin D: 0mcg
- Calcium: 10mg
- Iron: 0mg
- Potassium: 40mg
Notes
This refined plant-based gummy is crafted with wellness in mind, using almond milk as a dairy-free, calcium-containing base and natural gelling agents (agar and locust bean gum) for a clean, gelatin-free texture.
Did You Know?
In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients — explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability — find out how they’re Growing Good.
Source: Almond Board of California · Chef: Chef Henry Hill, Hill's Research Kitchen on behalf of the Almond Board of California · View Original