01.13.2021 Cook

Easy Three Ingredient Paleo Gummies

Nikki Bostwick
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There’s no denying that gummy bears are more or less the best. But after learning some of their not so amazing ingredients, I managed to successfully stay away from them for over a decade. However, it seems an affinity with gummies runs in the family. My son has also exhibited a love for the squishy candy and in a bid to not deprive him of their springy goodness, I’ve found a healthy way to incorporate them into our diet with just three ingredients!

Making gummies sounds difficult but this recipe is honestly super easy to make taking just 20 minutes to fully form — which is great for those gummy bear shortage emergencies.

You can even have fun with it by adding in some herbs — lavender is great and unlike a sugar high, it has a calming effect on kids young and old. My personal favorite is adding some saffron, as it’s a way to add even more joy and laughter to this childhood classic.

Recipe: 

  • 1 cup organic raw pomegranate juice (or juice of choice)
  • 2 ½ tablespoons raw honey or maple syrup
  • 3 tablespoons Great Lakes grass-fed and pastured gelatin
  • Gummy bear mold

Instructions:

  1. In a small saucepan, combine the juice and maple syrup or honey. Heat over medium heat until steaming (not boiling).
  2. Lower the heat to the lowest setting. Whisk in the gelatin one tablespoon at a time, making sure each tablespoon is fully dissolved in the liquid before adding the next.
  3. Once the gelatin is fully dissolved, remove from the heat and use a dropper to put in your gummy molds.
  4. Place in the refrigerator to firm up completely. If your molds are small, it should only take about 15 minutes for them to firm up enough to easily pop out. 
  5. If you don’t have enough molds to use all the gummy mixture at once, you can pour the extra into a small pan and cut them into squares. Alternatively, you can gently reheat and melt the mixture over low heat when your molds are empty and ready to be used again.

Nikki Bostwick is the Founder and Editor-in-Chief of THE FULLEST, host of THE FULLEST Podcast, and creator of our Saffron Latte.

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