Real Fruit Gummies
Figuring out creative, healthy and tasty treats can sometimes feel like a big task, and well, that is why I am here. To help you discover simple, delicious and healthier versions of some of our favourite things.
When I felt particularly crafty (trust, this very rarely happens), I went and bought myself some gummy bear moulds. I had a segment on CTV Morning Ottawa, and we were talking about ways to sneak greens into our foods, then I stashed the moulds at the back of my pantry and forgot about them.
I discovered them again, and I decided to test my hand to make some gummy bears once again. The fun thing about gummy bears is you get to feel like a total scientist while not being a scientist at all. Plus, you get to have tasty treats without worrying about all the high fructose corn syrup, added sugars and food colourings that go into the commercial brand gummies.
These gummies were made from freshly squeezed juices and a touch of maple syrup along with grass-fed gelatin. Although this makes it, so they are not vegan, these gummies are 100% paleo, refined sugar-free and chemical and preservative-free, and so far have gotten two thumbs up from all of my taste testers. Each recipe makes between 30-40 gummy bears (this will depend on the size of your mould), or if you don't have moulds and aren't interested in buying any, cut the gelatin in half, and you can make yourself some good old fashioned jello.
Ingredients
Blood Orange
1/2 cup blood orange juice, freshly squeezed
1/2 cup naval orange juice, freshly squeezed
2 tbsp maple syrup
4 tbsp gelatin
Raspberry Green Tea
1/2 cup raspberry juice, thawed from frozen and squeezed
1/2 cup green tea
2 tbsp maple syrup
4 tbsp gelatin
Grapefruit
1 cup grapefruit juice, freshly squeezed
3 tbsp maple syrup
4 tbsp gelatin
Directions:
Freshly squeeze the fruit. For oranges and grapefruit, a citrus juicer works best and yields more juice. For the raspberries, I found it easiest to thaw frozen berries and use a mesh strainer to separate the berries from the juice using a spatula to squish down the berries. (I saved the berries to make some raspberry chia seed pudding)
In a small saucepan, pour the liquid and bring it to a low boil. Add in maple syrup and whisk until dissolved.
Add in 1 tbsp of gelatin at a time whisking well until gelatin is dissolved. Once wholly absorbed, add another tbsp of gelatin, being sure to continue stirring.
Once all the gelatin has been incorporated, place your moulds on a baking sheet (to keep them from bending when you move the moulds to the fridge) and, using a dropper, fill moulds one at a time. Trust me; you want a dropper. Without it, you will make quite a giant mess.
Place the filled mould in the fridge for about an hour, checking to make sure the bears are completely solidified before popping them out of the mould and enjoying.
Notes:
If you have extra/leftover gummy bear fill, you can pour it into a bowl or shallow dish, but the texture will be much more rigid and tough than traditional jello.
