Eosinophilic Esophagitis Friendly Apple-Ginger Collagen Gummies
These soft, jiggly little gummies are made with just a handful of clean, simple ingredients — pure apple juice, fresh ginger, a whisper of Ceylon cinnamon, honey, and grass-fed beef gelatin — so there's nothing hidden or suspicious in the mix. For anyone managing eosinophilic esophagitis, finding a snack that's genuinely safe and actually enjoyable can feel like a tall order, but this one delivers on both fronts. The gelatin base gives them a satisfying, springy chew that's gentle to eat, while the warm apple-ginger flavor makes them feel like a treat rather than a compromise. Blooming the gelatin properly and straining out the ginger fibers are the two small steps that make the texture perfectly smooth and easy to swallow. They set up beautifully in the fridge in a couple of hours and pop right out of a silicone mold, making them just as fun to make as they are to eat. Keep a batch stashed in an airtight container and you've got a ready-to-grab snack all week long.
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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
- 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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