Kombucha Gummy Bears Recipe

Say goodbye to aeroplane jelly and hello to the real-deal…gelatin. Gelatin is tastier than sugar-filled store bought jelly packets and it’s carb-free & sugar-free, nutrient-dense and easy-as to use in your dessert & baking, especially jelly, gummies and panna cottas. You can also add a tablespoon to coffee or smoothie for health benefits.

Gelatin, a protein naturally found in bones, cartilage and skin, happens to be one of the most gut-healing and nourishing foods to have in your pantry. It also works out to be one of the most cost effective ways to support digestive health; it ‘seals and heals’ the gut and reduce inflammation, supports immunity and promote regular moods!

Here’s my kombucha gummy bears recipe - they turn out bright yellow, much to my kids delight!

Ingredients:

4 TBSP gelatin (I love Gelpro Australia)

½ cup water

1 cup ginger kombucha (you can use any kombucha flavour or opt for any organic juice)

1 TBSP honey

1 tsp turmeric powder

Directions:

1. Grease the moulds using olive oil. This is such an important step - don’t skip it! This will ensure the gummies don’t stick to the moulds.

2. ‘‘Bloom' the gelatin, which means we need to hydrate it. Stir 4 TBSP gelatin with 1/2 cup cold water and leave it to sit for a few minutes. It will expand and become quite thick (this is good!)

3. Heat the kombucha or juice in a saucepan until it’s nearly boiling then take it off the stove

4. Add in the bloomed gelatin mixture and whisk until it's combined

5. Pour into any moulds (as you can see I love my heart-shaped moulds and gummy bear moulds) or into a glass dish for more of a jelly dessert!

6. Leave it set in the fridge for an hour

7. You can then pop the gummies out of the moulds or slice up the jelly into bite size pieces. Store in an airtight container and it will last for up to 1 week