After seeing homemade fruit gummy recipes all over Pinterest for a while, I really wanted to add them to my gluten-free recipe repertoire – after all, a child’s life is not complete without fruit gummy snacks, right? But I never did make any, because a). We don’t buy fruit juice very often, and b). Even if we did, we don’t really want Garrett guzzling it. Fruit juice being full of fructose, it’s kind of like drinking sugar.
Anyway, I was browsing a blog linky one day and ran across this recipe for using kombucha to make gummy snacks.
We aren’t brewing kombucha right now, but we did recently start making water kefir, so after reading the recipe, and comments from various people who’d tried it, I decided to give it a shot with my own modifications. You could use fruit juice instead of keifr or kombucha, and eliminate the honey, but using a fermented, probiotic drink makes these extra awesome – and cuts down on the volume of sugary juice being consumed.
The first batch I made using cranberry juice.
I used unsweetened cranberry juice in my first batch (you know that’s sour!), but with only three Tablespoons of honey, and the kefir which isn’t sweet, Garrett loved them!
Kefir Gummy Treats
- 1 1/4 cup water kefir
- 1 cup fruit juice or puree
- 2-3 T. raw honey or maple syrup
- 6 T. plain gelatin (I use beef gelatin)
Heat fruit juice/puree in a sauce pan with the gelatin until the gelatin is dissolved. Let cool until still warm, but no longer hot. If it’s hot, it kills the good stuff in the kefir, if it’s room temp. it solidifies.
Stir in the honey and kefir. Pour into molds or an 8×8 pan. Don’t worry about greasing or lining the pan, they’ll come out when they’re cold.
I had some molds from my wedding and baby shower mint-making days, so I decided to make “cute” gummies.
Turns out, Garrett can eat them faster than I can pop them out, and I can’t actually “pop” them out because the molds are too small and detailed. From here on out, we’re using a plain old square pan.
Refrigerate for half an hour or so, cut, and dump out of mold. Store in an air-tight container in the refrigerator.
Update: After making these several times, peach purée (which you can see in the top picture) has become our favorite variety. I highly recommend it!
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