All the Gummies

These have been a staple in my fridge since before pregnancy, and now it's a lunchbox staple since my babies were old enough to eat! Whilst we generally stick to our Foraged spiked gummies as the main staple, I occasionally rotate between different flavours. This time, I have done a turmeric, ginger and honey gummy to support them getting in some anti-viral and anti-inflammatory properties. And honestly, being obsessed with ginger and its mild spice, they're probably my favourite gummy. 

So here are 3 different variations of gummies..

The staple Foraged Gummy; apple or pomegranate juice

Ingredients:

• 1 1/2 cups pure, organic pomegranate juice or organic apple juice (or alternative, just not pineapple as the enzymes break down the gelatine protein!)
• 1/2 cup water
• 1 Tbsp of The Mothers Blend or Children's Blend
• Optional 1 tsp vanilla essence
  
• 1-2 Tbsps maple syrup or honey (ideally Manuka honey for additional immune supporting benefits), depending on your sweetness preference. It is also perfect without. 
• 5 Tbsp gelatine

Method: 

1. Blend together 1 cup of the apple juice, honey, vanilla and your chosen blend. Set aside. 
2. Combine the additional 1/2 cup apple juice and 1/2 cup water, and then add in the gelatine and stir.
3. In a small pot, bring to a gentle heat whilst stirring, or in your thermomix if you have one, place on 50-55 degrees and on speed 1.5. Once melted, remove from the heat. 
4. Combine the two mixtures and stir gently. DO NOT BLEND once gelatine has melted, as this will make it go foamy/bubbly. 
5. Pour into your choice of moulds or a container lined with baking paper. 
6. Place in the fridge for 30 minutes to an hour or until firm.
7. Enjoy! 

The Mango and Cream Gummy

The mango...

Ingredients:

• 1 cup chopped mango
• 1 cup water
• Optional 1 tsp vanilla essence
  
• Sweetener to taste if preferred, such as 1 tbsp honey or 1/2 tsp monk fruit drops. 
• 5 Tbsp gelatine

Method: 

1. Blend together the mango, vanilla, water and sweetener.
2. Add in the gelatine and stir. 
   
3. In a small pot, bring to a gentle low heat whilst stirring, or in your thermomix if you have one, place on 50-55 degrees and on speed 1.5. Once melted, remove from the heat. 
4. DO NOT BLEND once gelatine has melted, as this will make it go foamy/bubbly. 
5. Pour up to half way (leaving room for the cream layer) in your choice of moulds or a container lined with baking paper. 
6. Place in the fridge for 30 minutes to an hour or until firm.
7. Remove from the fridge, top the moulds up with the below cream, and continue to set in the fridge.

The cream...

Ingredients:

• 1/4 cup coconut cream
• 3/4 cup water
• 1 tsp vanilla essence
  
• Sweetener to taste if preferred, such as 1 tbsp honey or 1/2 tsp monk fruit drops. 
• 2.5 Tbsp gelatine

Method: 

1. Blend together the coconut, vanilla, water and sweetener.
2. Add in the gelatine and stir. 
   
3. In a small pot, bring to a gentle low heat whilst stirring, or in your thermomix if you have one, place on 50-55 degrees and on speed 1.5. Once melted, remove from the heat. 
4. DO NOT BLEND once gelatine has melted, as this will make it go foamy/bubbly. 
5. Pour on top of the set mango or foraged gummies and then place back into the fridge until both layers are firm.
   
6. Enjoy! 

The Levelled Up Immune Gummy

Ingredients:

• 1 1/2 cups pure, organic apple juice (or alternative, just not pineapple as the enzymes break down the gelatine protein!)
• 1/2 cup water
• 1 tsp organic ginger powder
• 1/2 tsp turmeric powder
• Optional 1 tsp vanilla essence
  
• 1-2 Tbsps honey (ideally Manuka honey for additional immune supporting benefits), depending on your sweetness preference. It is also perfect without. 
• 5 Tbsp gelatine
  

Method: 

1. Blend together the ginger, turmeric, vanilla, apple juice, water and sweetener.
2. Add in the gelatine and stir. 
   
3. In a small pot, bring to a gentle low heat whilst stirring, or in your thermomix if you have one, place on 50-55 degrees and on speed 1.5. Once melted, remove from the heat. 
4. DO NOT BLEND once gelatine has melted, as this will make it go foamy/bubbly. 
5. Pour into your choice of moulds or a container lined with baking paper. 
6. Place in the fridge for 30 minutes to an hour or until firm.
7. Enjoy!