AIP Friendly Apple-Ginger Collagen Gummies
Warm apple juice, fresh ginger, a whisper of Ceylon cinnamon, and a touch of honey come together in these satisfying little gummies that feel more like a treat than a health food. The real workhorse here is grass-fed beef gelatin powder, which gives each piece that perfect springy bite while delivering a serious collagen boost — no fillers, no additives, nothing that would raise a red flag for anyone following a strict elimination protocol. Store-bought gummies are almost always off the table due to sugar, food dyes, and other problematic ingredients, so making your own at home is genuinely the move. The process is simpler than it looks: bloom the gelatin, warm everything together without boiling, strain out the ginger fibers, and let the fridge do the rest. After just two hours of chilling, you get clean, glossy gummies that pop right out of the mold. They're bright and lightly spiced, with the kind of natural sweetness that feels nourishing rather than indulgent. This batch makes 4 servings and keeps beautifully in an airtight container, so you can snack on them all week without any second-guessing.
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Learn more →Ingredients
4 servings
- 2 cups fresh or 100% pure apple juice, unsweetened
- 1 tbsp fresh ginger, peeled and finely grated
- ¼ tsp ground ceylon cinnamon
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 tbsp unflavored grass-fed beef gelatin powder
Instructions
- 1
Pour 1 cup of the apple juice into the small saucepan and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 3–5 minutes until the gelatin has absorbed the juice and the surface looks matte and slightly wrinkled — this is the bloom step and ensures the gelatin dissolves smoothly.
- 2
Add the remaining 1 cup of apple juice, the grated ginger, Ceylon cinnamon, and honey to the saucepan. Warm over medium-low heat, whisking gently, until the gelatin is fully dissolved and the mixture is smooth and steaming — about 3–4 minutes. Do not let it boil.
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