Eosinophilic Esophagitis Friendly Apple-Ginger Pumpkin Gummies
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Learn more →Ingredients
16 servings
- 1 cup fresh apple juice (or unsweetened 100% apple juice)
- ½ cup pumpkin purée
- 3 tbsp raw honey
- 1 tsp fresh ginger, finely grated
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground turmeric
- 3 tbsp grass-fed powdered gelatin (about 3 standard packets, 21g total)
Instructions
- 1
Pour the apple juice into a small saucepan. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 3 minutes until the gelatin has absorbed the juice and the surface looks matte and slightly wrinkled.
- 2
Set the saucepan over medium-low heat. Whisk in the pumpkin purée, honey, grated ginger, Ceylon cinnamon, and turmeric. Continue whisking until the mixture is completely smooth and the gelatin is fully dissolved, about 4–5 minutes — the liquid should be steaming and uniform in color with no visible gelatin granules.
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