I’m obsessed with gummies.
Since discovering them in Sarah Wilson’s I Quit Sugar Simplicious cook book a couple of months ago, I have gone completely gaga for them, trying not only the flavours in Sarah’s book (like Strawberry Delight, Bulletproof Coffee and Coconut Marshmallows), but experimenting with new ones too.
They are so easy to make, and all follow the basic Simplicious method.
These are my favourite flavours so far but the beauty of the Simplicious Gummies is that you can play around and make up your own flavours, using what you’ve got in the fridge or pantry.
You just need to follow the basic quantities and method below.
And the best bit? These sweet treats are actually giving back a whole load of love to your body.
Well, to start with, these gummies are made with gelatin. It’s made from the bones, hides and connective tissues of animals. Historically, we would have had a lot more gelatin in our diets because food was slow cooked on the bone more, and we made our own stocks and broths from bones.
But the way we prepare and eat our food has changed over time and as a result we’ve lost all these amazing nutrients from our diet.
Gelatin is an excellent source of protein, containing 18 protein-building amino acids.
It’s a collagen powder so it’s great for your nails, skin and hair (yes, collagen, the people pay hundreds to get injected into their skin! Just eat it!!).
Gelatin is really, really good for your tummy. It helps to heal the gut lining, gives your liver a hand in detoxing, boosts metabolism and digestion. It’s also known to aid muscle recovery, relieve stiff joints, reduce inflammation and help you sleep better.
So, here you go, gut-lovers, my five fave new sweets. Enjoy.
I Quit Sugar Simplicious Cook book: Gummies Method
3 ½ tablespoons gelatin powder
1/3 cup cold water
1- 1½ cups liquid/fruit
Dissolve and stir the gelatin powder into the cold water in a small bowl and leave for 5 minutes or so to ‘bloom’ – that’s when it goes all jelly-like, in a big blob.
Heat the liquid/fruit until it’s really hot, almost boiling. If you’re using fruit, you’ll need to use a stick blender to blend it into a smooth liquid.
Then mix the two together until all the gelatin lumps are gone.
Pour or spoon into moulds, leave to cool a little and then set in the fridge.
I bought a few cute moulds from Amazon in the States after finding it hard to get good ones here in Australia. Try these that have gummy bears, lego, cars and rocking horses all in the one mould. Or this set of three – hearts, stars and Christmas Trees.
If you don’t have any moulds, you could just pour the liquid into a tuppaware dish and then cut into squares once set. Heaps easier but not as pretty.
Follow this method for all the flavours below.
My 5 favourite Healthy Gummies
1. OJ Sweets
- 1 ½ cups freshly squeezed from oranges (you can strain the pulp out for fussy little ones if you like)
- ½ tablespoon rice malt syrup
2. Chocolate Gummies
- 270ml can of coconut milk or coconut cream
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 3 tablespoons raw cacao powder
3. Blueberry Bucha Treats
- 1 cup blueberries
- ½ cup berry kombucha (or you could just use another ½ cup berries)
- ½ tablespoon rice malt syrup (optional)
4. Coco-Lime Lollies
- 270ml can coconut milk
- Juice of 1 lime
5. Coco Mango Swirls
This came about by accident as I was trying to make a two layer gummie, one layer mango, one coconut – I hadn’t let the first layer set properly so when I poured in the top one, it just sank into the bottom layer. Gave it a gentle swirl then back into the fridge to hope for the best and actually, they look kinda cool.
- 270ml can coconut milk
- ½ teaspoon vanilla extract
- 1 cup mango
- ½ cup coconut milk
- juice of 1 lime
Almost-set the coconut layer first, then make the mango layer and gently pour in, giving it a little delicate stir to make the pretty pattern before putting back into the fridge to set completely. You could add some rice malt syrup but I found the mango sweet enough.
A Note on Gelatin
The stuff from the supermarket that you may have bought in the past to make jellies or desserts just doesn’t cut the health mustard, I’m afraid.