Have you switched over to Paleo or generally cleaner eating and are missing certain ‘junk’ foods you used to eat regularly? Say, some particular chocolate bars? I sometimes do.
One of my old favourites was the Fry’s Turkish Delight! Or really good, authentic Turkish Delight pieces I’d find occasionally at cafe’s and foodie festivals/markets coated in sugar powder. <drool>
And would you agree a lot of Paleo/healthy swaps just don’t taste as good as the original version? I find it a lot; with breads and cakes, candy, all types of foods – often the taste or texture is off slightly, or even no where near. It’s not the end of the world of course, but it would be nice to get closer to the original version of some fave foods and memories.
Well.. I’m happy to announce my healthier version of Turkish Delight certainly comes very close to the Fry’s version I used to enjoy so much! Yay!
I’m giving you my recipe so you too can enjoy this yumminess, with both the way of coating it in chocolate (Paleo, or close to it, depending on what chocolate you use) like the Fry’s product, or in arrowroot (definitely Paleo) to replace the powdered sugar. Let me know what you think!
For the actual lolly you’ll need:
2 cups pomegranite juice (try to find one that’s organic or at least pure with nothing added)
2 tsbp rose water (check Asian stores and health food stores for this)
Raw honey to sweeten (quantity is up to you, with there being pomegranite juice in this recipe you may find you don’t wish to include honey at all)
4 tbsp pure grass-fed beef gelatin powder (grab some here)
- Pour pomegranite juice into a saucepan on the stove withOUT turning the heat on
- Gently sprinkle the gelatin powder over the surface of the juice, evenly
- Let it sit for a couple of minutes so the gelatin granules absorb the liquid and soften, or “bloom”
- Once softened turn the stove on to medium-high heat and use a whisk to stir until granules of gelatin have completely dissolved
- Turn the heat off but while the liquid is still hot add honey if you’re using it, and rose water then stir to combine
- Pour into a square or rectangle container, oven tray etc, something that’s flat and doesn’t have grooves or funny edges, so you can later on cut the set slice into squares or cubes. Or transfer liquid to a jug then pour into moulds. I used a long oven bread tin for mine which is non-stick and has flat sides and bottom, making it perfect for this type of recipe
- Set in the fridge for a few hours until the mixture feels firm to touch
- Gently remove from the mould/tray/container by pressing around the entire edge with your finger to seperate from the side of the container then turn upside down, hold close to your kitchen bench or chopping board then you should see the ‘jelly slice’ start to come out of the container. Watch it closely and guide it out as needed so it doesn’t break
- Use a flat blade knife to cut to size (even-sized squares for example)
Now you have a basic Paleo Turkish Delight! Have a taste, do you get that nice, familar hit of rose water? It’s so good!
Here’s how you can create either a choc coated or powder coated version…
1 block plain paleo/primal/healthy-as-possible chocolate (I used the new Coles brand 70% dark chocolate because it’s dairy and soy-free) melted
Make your own chocolate using cacao butter, organic cocoa powder, raw honey to sweeten, pure vanilla and melted coconut oil
- Let the chocolate mixture cool in a large container (large enough to get your hand into easily with some room to move around) but not to the point it’s becoming lumpy or re-setting then gently place Turkish Delight piece into the container to coat thinly with chocolate
- Place each piece onto a sheet of baking paper that’s on a chilled board or flat plate of some kind that’s been in the fridge or freezer. This will help the underside of each piece set quicker and prevent you losing more chocolate coating than necessary on the baking paper!
- Store in an air-tight container in the fridge (if it lasts that long!!)
This version may not be technically “Paleo” depending on the chocolate you use. Cane sugar isn’t classed as Paleo but I personally don’t mind consuming it occassionally. I’d rather use a chocolate that had coconut sugar though.
1/2 – 3/4 cup arrowroot powder
Optional: 1 tsp pure vanilla powder
- Sprinkle half the arrowoot on a board or late plate
- Gently place each piece of Turkish Delight on the board/plate then turn over. Use your fingers held out together and flat to pat each side to remove excess arrowroot leaving you with an even coating on each side. I find if you don’t try to pat the excess away and you coat each surface the taste overpowers the actual gummy; a thin layer on the top and bottom seems to be plenty
- Store in an air-tight container in the fridge but keep in mind the moisture may absorb into the arrowroot, reducing it’s powdery-ness.
Now you have a version of Turkish Delight similar to that found in cafes and at markets with that classic and famililar powder coating!
You can probably store either in a container in the pantry, but keep in mind there is BEEF in there, it may not last long outside of the fridge before going ‘off’.
I hope you enjoy whichever version you make! Let me know how you go and what you think!
Oh and before I go, my message is never “you should eat strict Paleo all the time” because I certainly don’t! I believe we each need to find a happy balance with what we eat and how we live. So if you feel like having the ‘junk’ version of Turkish Delight.. then do it! Own it and enjoy it.
However, for those times you feel like a healthy option then now you have one 🙂
That’s all the wisdom I have for you for today..!
5 Things I’m Grateful for Today:
- gelatin and how it helps me heal
- getting sun today for over 30mins
- a good catchup with Chris this morning
- Eric Church songs
- Spotting whales yesterday