Paleo Liquorice

by | Oct 31, 2016 | 26 comments

Our nutritionist Jordan has come up with a healthy paleo version of liquorice that is gluten and dairy free. The sweetener used in this recipe is organic black strap molasses which contains vital vitamins and minerals, such as iron, calcium, potassium, magnesium, vitamin B6, and selenium. Because of it's rich iron content it's great for those suffering with anaemia.

Yields1 ServingPrep Time20 minsCook Time5 minsTotal Time25 minsDifficultyBeginner
Liquorice Liquid
 1 1/2 cups filtered water
 2 tbsp fennel seeds
 5 star anise
 2 tbsp licorice powder or root
The rest of the liquorice ingredients
 1/4 cup coconut oil
 1 cup organic blackstrap molasses
 1/2 cup tapioca, sifted
 A few drops of food grade Anise Essential Oil to taste (this is optional but does give it a nicer, more indepth flavour)
 1/2 cup of the liquorice liquid
1

Add the liquorice liquid ingredients to a small saucepan and simmer for 20 minutes or until its' reduced down to 1/2 cup of liquid.

2

Remove from the heat and allow to cool.

3

Mix together the gelatin powder with 2 Tbsp filtered water and set aside to bloom.

4

Strain the liquorice liquid and remove all the herbs, you should have 1/2 cup of liquorice liquid.

5

Now add all the ingredients back to the small saucepan and stir and simmer on low until the gelatin has completely dissolved and the tapioca is mixed through completely, you may need to whisk this together if it's not dissolving together nicely.

6

Remove from the heat and set aside.

7

Line a medium sized container with baking paper and pour the liquorice inside. Place in the fridge until set.

8

When it's set, slice into squares or rectangles.

9

Enjoy!!!

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Ingredients

Liquorice Liquid
 1 1/2 cups filtered water
 2 tbsp fennel seeds
 5 star anise
 2 tbsp licorice powder or root
The rest of the liquorice ingredients
 1/4 cup coconut oil
 1 cup organic blackstrap molasses
 1/2 cup tapioca, sifted
 A few drops of food grade Anise Essential Oil to taste (this is optional but does give it a nicer, more indepth flavour)
 1/2 cup of the liquorice liquid

Directions

1

Add the liquorice liquid ingredients to a small saucepan and simmer for 20 minutes or until its' reduced down to 1/2 cup of liquid.

2

Remove from the heat and allow to cool.

3

Mix together the gelatin powder with 2 Tbsp filtered water and set aside to bloom.

4

Strain the liquorice liquid and remove all the herbs, you should have 1/2 cup of liquorice liquid.

5

Now add all the ingredients back to the small saucepan and stir and simmer on low until the gelatin has completely dissolved and the tapioca is mixed through completely, you may need to whisk this together if it's not dissolving together nicely.

6

Remove from the heat and set aside.

7

Line a medium sized container with baking paper and pour the liquorice inside. Place in the fridge until set.

8

When it's set, slice into squares or rectangles.

9

Enjoy!!!

Paleo Liquorice
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26 Comments

  1. Liana Arthy

    Are there any thermomix instructions for this recipe?

    Reply
    • Kerry White

      Hi Liana,
      No, we haven’t tried making this with a Thermomix yet…if you have a go, let us know how it turns out! 🙂

      Reply
  2. Andrew

    Delicious and definitely will make again. Could not find any anise oil so used half a tablespoon of anise extract (not essence) to ‘boost’ the intensity of the liquorice flavour. Other than that I followed the recipe exactly. However, mine also came out with a very soft fudge consistency as Carmel also experienced and I would prefer it so be a bit more solid. Any suggestions?

    Reply
    • Jordan Pie

      Hi Andrew,
      I found that leaving mine in the freezer for overnight or even a full day gave it the perfect texture. Perhaps just leave it to freeze for longer next time 🙂

      Reply
  3. Lisa

    If you dehydrated this a bit in a dehydrator…would it harden the licorice at all?
    Has anyone tried?

    Reply
    • Jordan Pie

      Hi Lisa,
      I haven’t tried that method so I can’t guarantee if it would work or not. But I find leaving it in the freezer for a few days, it does get harder than after being frozen for only 6-12 hours.

      Reply
  4. Claire

    Is it tapioca or arrow root that is not safe to consume while pregnant? The rest of the ingredients should be fine right? Many thanks!

    Reply
    • Jordan Pie

      Hi Claire,
      Arrowroot and tapioca are the roots of plants that are ground into flour. They are very starchy and contain little to no fibre and are used in many gluten-free baked goods. But they are in no way unsafe.

      Reply
  5. Kimberly Elise Telker

    Hey there! I’m really excited to try this recipe. My mother’s favorite candy is Good & Plenty, so I want to make black licorice for her birthday. She doesn’t have dairy nor gluten in her diet anymore, so this recipe is perfect.

    I was just wondering if there is a vegetarian alternative to gelatin and also how much licorice the recipe makes.

    Reply
    • Rosie-Changing Habits

      Hi Kimberly. Thanks for your query. Agar agar is a good vegetarian substitute for gelatin and this recipe makes a brownie tin sized batch (square tin size 20cm x 20cm).

      Reply

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