Dessert

Lemon Cherry Gelatin Gummies

Give your gut a tasty treat AND a some healing love with these lemon cherry gummies. They're simple to make, full of gut healing collagen and great for kids too!

Equipment Needed

  • Blender
  • Small saucepan
  • Gummy molds or small dish

Ingredients

  • 1 cup tart frozen cherries (no sugar added)
  • 1/2 cup fresh squeezed lemon juice
  • 1/4 cup filtered water
  • 1/4 cup grass-fed gelatin (I use this)
  • 2 tablespoons of raw honey

Instructions

  • Combine cherries, lemon juice and water in a blender and blend until smooth.
  • Add cherry mixture to a small saucepan and turn on medium-low heat.
  • Add honey and then slowly sprinkle gelatin into the gummy mixture.
  • Whisk thoroughly for 5-10 minutes over a medium-low heat, do not let it come to a boil. 
  • When it's done, it will form a slightly thicker consistency, but don't be concerned if it doesn't seem as thick as you expect it to be. From here you can either pour your sauce into gummy molds or into a small dish to be cut into squares later.
  • Place in the fridge for at least an hour to fully set but enjoy shortly after that!

*Store gummies in the fridge, they should keep for about a week or so. They can be transported at room temperature for a few hours but they will lose form and get softer as they get warmer.

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Slow Cooker Paleo Applesauce

Equipment Needed

  • Slowcooker or CrockPot
  • Sharp knife
  • Apple corer (if you have one, not necessary though)
  • Vegetable/fruit peeler

Ingredients

  • 12-14 medium apples
  • 2 tablespoons of cinnamon
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cardamom (optional)
  • 1/2 cup of water

Instructions

  • Using your veggie peeler, roughly peel the skin off your apples. I personally don't mind if there is a little bit of skin in my apple sauce but you may choose to remove it completely.
  • If you're using an apple corer, remove the core and then roughly chop your apples into medium sized chunks. (Again, its a personal preference to have my apple sauce slightly chunkier, if you like it to be really fine, simply cut your apples into much smaller pieces.)
  • If you're not using an apple corer, I like to remove the core by cutting the apple into quarters, slicing alongside the core, all the way through the apple so you're left with a box shaped core. If you start cutting about 1/2 -3/4 of an inch away from the center of your apple you should slice right along the outside of the core. (Sometimes you do go through some of the core.) I carefully remove any pieces of apple core that might have been included in my quarters. I like this method because it's a bit quicker in my opinion and I don't have to manhandle my apple slices as much to remove the core.
  • Once all your apples have been peeled, cored, and roughly chopped, place into your slow cooker or CrockPot, with your spices and water. Stir until the spices are combined
  • Turn your slow cooker or CrockPot on low and let cook for about 3 hours, stirring a couple times throughout. Some chunks should remain but for the most part it will be very saucey!
  • Store in glass jars in the fridge for up to 2 weeks or in the freezer to enjoy for many months to come! ( Make sure you do not overfill your jars if storing in the freezer as the sauce will expand some while freezing)

 

  • Tip: I like to eat my applesauce with a little bit of full-fat coconut milk and shredded coconut drizzled on top, so good and one of my favorite desserts!
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