Oh.  My. Goodness! I am on a roll 🙂 You know how I love Great Lakes Gelatin right?! I have it every single day in my smoothie or mixed straight up in water (I use the green GL for this).

Well I’ve been making gummies for the kids so they get the awesomeness of gelatin too, they need it as much as I do.

Don’t use pineapple or mango juices or fruit, it won’t set.

I make my GL gummies with a tried and true ratio of 2 Tablespoon of gelatin to 1 cup liquid, and I almost always use probiotic powder in the gummies so our toddler gets probiotic goodness too.

USE FILTERED WATER WHEN ADDING PROBIOTICS, it’s pointless using them if you don’t use filtered water as they will only be killed off by the chlorine and other yuckies in tap water.

Some of our favourite gummies are:

Kombucha Gummies

  • 4 Tablespoons Great Lakes Gelatin
  • 1 ½ cups boiling water (make a herbal fruit flavoured tea)
  • 1/2 cup Kombucha
  • 1/2 cup fruit juice (not pineapple or mango)
  • Sweetener to taste
  1. Whisk the gelatin into 1/2 cup of the juice until there are no clumps.
  2. Add the boiling water (flavoured tea) and sweetener, whisk.
  3. Let the gelatin tea mix cool to room temperature and add the kombucha (usually about 2-5 minutes to reach room temperature).
  4. Pour into moulds or a shallow dish to set.  When set you can cut them into cubes, if you wish.

 

These green gummies were made with some vital greens powder and probiotic. 2 Tablespoons GL gelatin whisked in 1/2 cup room temp water along with 1 scoop of vital greens and 1/2 teaspoon stevia. Add 1/2 cup boiling water and whisk gently and let it cool down to room temp again. Add 1 opened probiotic capsule and stir in. Pour into mould and set in the fridge.

White layer: 2 Tablespoons GL gelatin whisked into 1/2 cup of coconut milk (or any milk). Place 2 Tablespoons sweetener into the mix and add 1/2 cup boiled water. Pour into a container and set in the fridge.

To make the chocolate layer and the purple layer use this same recipe as the base and just add 1 Tablespoon cacao and 1 Tablespoon of extra sweeter (chocolate layer). 1 teaspoon acai powder or puréed blueberries (for the purple layer).

Sticking with the ratio of 2 Tablespoons GL gelatin to 1 cup of liquid makes it so easy to create any flavour of gummies. I’ve even been known to turn protein shakes into gummies.

 Chocolate Mousse Jelly

 Chocolate Mousse Jelly

  • 3 Tablespoon Great Lakes Gelatin
  • 1 cup cold water
  • Half an avocado
  • 1 big handful of baby spinach
  • ½ cup raw cacao (as much as 1 cup if you want a really rich dark choc flavour for adults)
  • ½ cup coconut oil
  • 1/3 cup maple syrup or honey
  • 1 cup boiling water
  1. Place all the ingredients, minus the boiling water, into the blend/food processor/thermomix and blend until smooth.
  2. Whisk the boiling water into the mixture.
  3. Pour the mixture into moulds or a large tray and place in the refrigerator to set, about 2 hours tops.

This will be our Easter Egg substitute this year…I have some great Easter moulds and I can’t wait to get them setting the night before Easter.

Yours in Health

Jess xx

 

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© Jessica Rath

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