Author Notes
Fruit: berries of all sorts and mangoes provide the best results when making puree gummy bears at home. If using frozen fruit, ensure the puree is close to room temperature before mixing with warm gelatin. You can strain the puree to get rid of the seeds or leave them in, we quite like the texture. Liquid: you can use filtered water, coconut water or milk of your choice for the remaining liquid. For Milky version, use cow's milk or any other milk you like - we used almond. milk. For a vegan version: use 3 tablespoons agar agar powder instead (available from most Asian supermarkets). Things you can add: probiotic powders, protein powders, green powders, maca, etc. Always add to the cool liquid to preserve nutritional value. Moulds: if you don't have fancy-shaped moulds, pour the liquid into a baking tin lined with baking paper. Allow to set then cut into squares with a knife. —Martyna @ WholesomeCook
Ingredients
- For the Fruity Version
-
1/2 cup
pureed fruit (strawberries, raspberries, blueberries or mango)
-
1/2 cup
liquid (water, coconut water, milk of your choice)
-
1-2 tablespoons
granulated stevia
-
3 tablespoons
gelatin powder
- For the Milky Version
-
1 cup
milk of your choice (cow's, almond, rice, soy)
-
3 tablespoons
gelatin powder
-
1 tablespoon
granulated stevia
-
1/4 teaspoon
vanilla powder or vanilla bean paste
-
2
capsules probiotic powder
Directions
- For the Fruity Version
-
Place pureed fruit into a beaker for easy pouring into the moulds.
-
In a small saucepan whisk liquid with gelatin over low heat, until dissolved. It is not recommended for the mixture to boil. Pour the gelatin liquid into the pureed fruit and whisk to prevent the gelatin from setting in clumps.
-
Pour the mixture into moulds and place in the fridge for 15 or so minutes to set (if you place the moulds on top of an ice-filled tray, jellies will set quicker).
-
Remove from moulds and store in the fridge in an air-tight container for 1-2 weeks.
- For the Milky Version
-
Heat ½ cup milk and gelatin in a small saucepan over low heat, whisking until the gelatin is dissolved. Remove from heat. Whisk in remaining milk, natvia, vanilla powder and probiotic mixture.
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Pour into moulds and place in the fridge to set for 15 minutes or so.
-
Remove from moulds and store in an air-tight container in the fridge for 1-2 weeks.
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