Red Meat Allergy Friendly Carob-Drizzled Apple Cinnamon Gummies
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Learn more →Ingredients
16 servings
For the gummies
- 1 ½ cups unsweetened apple juice
- 3 tbsp raw honey
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- 4 tbsp unflavored grass-fed gelatin powder
For the carob drizzle
- ⅓ cup carob chips
- 1 tsp coconut oil
Instructions
- 1
Pour the apple juice into a small saucepan. Sprinkle the gelatin powder 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 and whisk in the honey, Ceylon cinnamon, and ginger. Heat, whisking gently, until the gelatin is fully dissolved and the mixture is smooth and steaming — about 3 to 4 minutes. Do not let it boil.
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