My favorite seasonal foods have to be apples and cranberries. I thought I would combine the two for a gut healthy treat for the kids. Gummies are full of gut nourishing collagen and gelatin and are a great way to get these nutrients into your child!
The holiday season confronts us with tons of toxic candy. When my son was little I asked him to turn his candy in to me and get something better – homemade treats and/or non-food treats. These gummies are a healthy candy for trade!
Collagen is Good for Joints and Skin
Gelatin is simply the cooked form of collagen. Collagen tissue makes up 50% of the protein in the body, as it is the primary protein in connective tissue — the tissue that makes up fibrous tissues like tendons, ligaments, bone, cartilage and skin. Collagen makes up the matrix of joint cartilage and skin as well as cornea, cartilage, bone, blood vessels, the gut lining, and intervertebral discs.
Biochemically, there are several different types of collagen which appear in different types of tissue from bone, tendon and ligament to mucous membranes throughout the body including the intestinal tract and the cornea of the eye.
Gelatin is Easy to Use
The commercial jello products that are on the market today, as you probably know, are loaded with artificial flavors, colors and sweeteners and/or sugar. I do not recommend any of these products.
However, it is so easy to make your own gelatin gummies (and jello) from a superior grassfed gelatin product (I like this gelatin) and your own organic juices and sweeteners. Your kids will love it and so will you!
Eat some each day instead of expensive supplements.
- In a small pot mix the water and CranApple Sauce and gently heat
- Sprinkle the gelatin into the water and whisk in so that lumps do not form
- Whisk well to remove all lumps and then remove from heat
- With a teaspoon, fill the gummy molds
- Refrigerate for at least one hour
- Keep in an airtight container for about 10 days
- Silicon molds or
- 9 x 13 baking pan
Tip: Use the silicon molds or pour into a 9 x 13 baking pan lined with parchment paper and cut into cubes when jelled.
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