I have seen healthy gummy bears around for years but never actually attempted to make them, so we thought it was about time to test them out! What we were excited to discover is that they are actually very simple to make, as well as a tasty alternative to sugar-laden lollies. My absolute favourite thing about these gummies (besides the yummy flavour), is they are a fantastic way to sneak in a scoop of Skin Friend AM or PM for fussy kiddies.
These little gummies use ingredients featured in the Eczema Detox.
The health benefits:
Gelatin (which is made from cooking collagen) is very rich in protein and provides a fantastic amino acid profile. Studies show that gelatin provides positive effects for the skin and hair. Who would have thought eating yummy gummies could help improve your skin and hair! Gelatin is also rich in glycine, (an amino acid) which is needed to produce connective tissue and enhance detoxification of chemicals. NOTE: For those sensitive, to amines or glutamates, gelatin and collagen may cause flares and may need to be avoided until tolerance has improved.
This recipe uses a gummy mould bought on eBay at a good price (the moulds included a dropper). If you do not have one you can pour the mixture into a small square container and cut into squares once set (these squares can be seen in the pictures).
This recipe uses freshly made pear juice; however, you can get creative and use whatever eczema friendly fruit or vegetable juice you wish.
A dash of vegetable juice can also be used to provide some beautiful colour! You could use a dash of beet juice for red coloured gummies or a little cabbage juice for pink coloured gummies (as pictured). A few strands of saffron can also be added to make yellow coloured gummies.
Pear syrup can also be used for a sweeter taste. However, we suggest juice for a healthier alternative.
1-2 scoops of Skin Friend AM or PM can be added for extra health benefits. This does slightly change the taste and colour, however adding a little extra sweetener can override the taste.
If you are vegan or vegetarian agar-agar can be used as a substitute (this is low in salicylates and amines). This was not trialled so the amount of agar-agar used may vary to the gelatin.
If you do not have a juicer, blended fruit can also be used. This might work best put through a sieve and mixed with a little water to make up 1/2 of a cup.
If you are following the FID program (Food Intolerance Diagnosis program from The Eczema Detox), this recipe will need to wait until you have progressed onto the Eczema Detox.
If adding Skin Friend AM, PM or probiotics, just ensure it is left to cool before adding in heat-sensitive AM and probiotics.
- 1/2 cup of pear juice or other juice/liquid of choice
- 2 tablespoons of gelatin powder (preferably grass-fed and/or organic)
- 1-2 tablespoons of brown rice syrup, maple sugar or maple syrup
- 3/4 teaspoon of ascorbic acid (optional, this provides a nice tangy element, leave out if making milky gummies).
Combine juice, ascorbic acid and sweetener into a bowl and mix together. Taste and adjust if needed. The fresh juice provides a more natural flavour so feel free to add extra sweetener for a sweeter taste. Alternatively, you can add ascorbic acid for a more sour taste if you prefer.
Stir gelatin into the juice mixture and leave to set for a few minutes.
Pour mixture into a pot and place on medium heat. Using a spatula, gently stir continuously for 5-10 minutes ensuring the mix doesn't boil. Stir until all the ingredients are combined and become a silky consistency. Remove from heat.
Fill the dropper with the mixture and fill each mould to the top (or pour mixture into a small container).
Place in the refrigerator to set for about 1/2 hour then remove from the moulds and keep in a sealed container for about 1 week in the fridge.
We hope you enjoy these healthy gummies as much as we do!
At Eczema Life, we recommend nutritionist Karen Fischer's low food chemical program (The Eczema Detox) along with additive-free supplements for skin health and wellbeing. Click on the images to view more details:
Food photos and recipe by Katie Layland.