Pumpkin Spice Gummies
My kids love gummies so I decided to get creative and make a squishylicious version for all those little gummy fans. These pumpkin spice gummies are just that; delicious, squishy and fun for kids, but also boosted with gelatine *(the magic ingredient), veggies and healthy fats! I use pumpkin in my gummies, but you could use sweet potato, carrot, and if you feel really confident, some greens to boost it even further! These are dairy, gluten and nut free so perfect for any sensitive tummies and can go in the lunchbox.
DIETARY: DF, GF, EF, NF
ALLERGENS: /
AGE GROUP: 12 months +
SERVES: 15
PREP: 10 mins (+1-2 hours of refrigerating or 20 mins in freezer)
COOK: 3 mins
EQUIPMENT: High-speed blender
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 40g gelatine powder | |
| 125ml filtered water | |
| 115g pumpkin puree | |
| 135g coconut milk, canned | |
| 40ml maple syrup | |
| 1 tsp vanilla extract | |
| 1/4 tsp ground cinnamon | |
| 1/4 tsp ground ginger | |
| 1/4 tsp all spice |
Directions
1.
In a small bowl, whisk gelatine powder with ½ cup of water and allow to set.
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2.
Add pumpkin puree, coconut milk, maple syrup, vanilla and spices to a small saucepan and heat over medium to bring to a simmer.
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3.
Once simmering, stir in the gelatine mixture.
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4.
Blend well until the gelatine has dissolved into the mixture.
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5.
Pour the mixture into moulds of choice.
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6.
Allow the gummies to set in the fridge for approx. 2 hours or place in the freezer for 20-25 mins to firm quickly.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or in the freezer for up to 4 months.
Prep tips: Pour mixture into a shallow baking dish, allow to set in the fridge, then cut into small cubes.
Easy ingredient swaps: Swap maple syrup for raw honey. Swap coconut milk for milk of choice.
Baby-friendly version: Serve in finger food-sized pieces and leave out maple syrup.
For fussy eaters: Increase the maple syrup to 3 tbsp. Pour the mixture into funny looking moulds.
