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Balsamic Blueberry Gelatin Gummy Snacks (Paleo, AIP, FODMAP-free)

November 22, 2013

Balsamic Blueberry Gelatin Gummy Snacks (Paleo, AIP, FODMAP-free) 5

These gummies are the closest I’ve come to candy since starting paleo/primal! Not only are they fun to eat, but their ingredients are beyond healthy. These little jellies are actually nourishing, thanks to all of the healthy gelatin and the antioxidants from the blueberries! Most of us don’t get enough of either in our diets, and I couldn’t think of a more enjoyable “supplement” to take.

The balsamic vinegar adds some nice tang, but if you’d like to avoid it for whatever reason (be sure to check the ingredients!), just replace it with any liquid of your choice (water, juice, etc.). And I doubt you’ll need to sweeten these, with all of the natural sugars from the blueberries, so I’d recommend trying it without any added sweeteners the first time, and then if you want you could add one to two tablespoons of honey or maple syrup.

You’ll notice that unlike most gummy recipes out there, I decided not to strain the blueberry mixture. That’s because I believe in eating whole foods whenever possible, and I actually prefer the texture of these, which reminds me of pâte de fruit.

Balsamic Blueberry Gelatin Gummy Snacks (Paleo, AIP, FODMAP-free) 2

Balsamic Blueberry Gelatin Gummy Snacks (Paleo, AIP, FODMAP-free) 4

Ingredients:

  • 4 cups blueberries (fresh or frozen)
  • 1/4 cup balsamic vinegar*
  • 4 tablespoons gelatin
  • 1 cup water

*feel free to substitute with liquid of your choice (water, juice)

Preparation:

1) In a pot over medium heat, combine blueberries and balsamic vinegar. Bring to a simmer, and cook for approximately 10 minutes, stirring occasionally, until the blueberries are soft and have cooked through (may take a little longer if starting from frozen). Remove from the burner.

2) If you have an immersion stick blender, use it to puree the blueberries until completely smooth. Otherwise, allow to cool slightly before transferring to a food processer, puree, then return to the pot. (Can also use a high powered blender like a Vitamix or Blendtec).

3) Bloom the gelatin. Pour 1 cup of water into a bowl with a large surface area. Sprinkle the gelatin over the water, making sure it all gets wet (if there are any dry spots, stir it gently, and if it has soaked up all the water but there’s still dry spots, add a little bit of water). Let sit for 5 minutes.

4) If blueberry mixture has cooled, reheat until warm but not boiling. Remove the pot from the heat. Stir in bloomed gelatin, until completely dissolved.

5) Transfer blueberry mixture to a 11″x13″ Pyrex pan (or equivalent shallow dish). Allow the mixture to come to room temperature. Then place in the fridge to set.

6) The gelatin should take approximately 2 hours to set. You can cut fun shapes out of the gelatin using aspic cutters or just cut it into squares. Store in the fridge in an airtight container for up to 2 weeks.

If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Balsamic Blueberry Gelatin Gummy Snacks (Paleo, AIP, FODMAP-free)

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{ 14 comments… read them below or add one }

Marlaine November 22, 2013 at 8:46 PM

Probiotic can be added to this treat…just add it when its cooling so you don’t kill the good stuff in the probiotic. I have a large variety of balsamics and I found organic gelatin on Amazon…so guess what holiday treats are now in store for everyone! Happy Holidays!

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admin@primalist November 25, 2013 at 6:39 PM

Happy Holidays to you too! And the addition of probiotics would certainly amp this up!

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Julie November 23, 2013 at 5:40 PM

This looks like a real treat. And just in time for my grandson who is coming to visit for Thanksgiving! Thanks for the recipe.

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admin@primalist November 25, 2013 at 6:59 PM

Great, I hope he likes them! Enjoy your Thanksgiving! :)

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Shannon November 29, 2013 at 11:01 AM

Have you done it with other berries? It sounds yummy, but I don’t love blueberries.

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admin@primalist November 29, 2013 at 6:23 PM

I have not, but I don’t see why it wouldn’t work. I’m currently working on a chicken liver recipe with cranberries, so you could try those. You’d probably have to add some cranberry juice or water though. And I’m sure raspberries would taste great also.

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Adam January 9, 2014 at 10:05 AM

Looks like a great healthy snack for the kids! I’ve added it to our Pinterest board, and look forward to trying it.

Thanks for sharing!

Adam

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admin@primalist January 11, 2014 at 7:44 PM

Cool, thanks! :)

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Emily January 9, 2014 at 9:21 PM

I made this with a variety of berries- blueberries, black berries and raspberries, and it is so delicious! Thanks!

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admin@primalist January 11, 2014 at 7:43 PM

Awesome, thanks for letting me know you liked them! :)

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theresadcoleman.thoughts.com January 16, 2014 at 7:47 PM

Pretty! Tɦis was an extremely wߋոderful post. Many thanks ffor
providing this info.

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admin@primalist January 24, 2014 at 7:09 PM

You’re very welcome! :)

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Bonnitta March 23, 2014 at 9:07 AM

This is a new family favourite!! Thank you!

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Sergey April 18, 2014 at 4:13 AM

I tried this recipe, and the reslut was beautiful! However, I only used 50g of sugar and it was plenty sweet enough for my taste. Also, I could never get the mixture cooler than 90F because of the room temperature? I wonder if adding corn syrup with improve the viscosity of the glaze (as RLB does in her lacquer glaze recipe).

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