Anti Inflammatory Cinnamon & Vanilla Pumpkin Gummies
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Learn more →Ingredients
16 servings
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.4 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp ground ceylon cinnamon
- ½ tsp vanilla powder
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 3 tbsp (about 3 packets, 21g) unflavored grass-fed gelatin powder
- ¼ cup cold water
Instructions
- 1
Lightly grease an 8×8-inch baking dish with coconut oil, or set out a silicone gummy mold on a flat surface.
- 2
Pour the cold water into a small saucepan and sprinkle the gelatin powder evenly over the surface. Let it sit undisturbed for 3 minutes until the gelatin has absorbed the water and the surface looks matte and spongy.
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