Eosinophilic Esophagitis Friendly Cinnamon & Vanilla Pumpkin Gummies
Total time2 hr 20 min
Prep time10 min
Cook time10 min
5.0(30)
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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
- 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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