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Gut Healing Blueberry Gummies

prep:1 hour
cook:5 minutes
ready in:1 hour
Difficulty
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Show nutritional information
  • Serves: 4
  • Calories: 56
  • Total Fat: 0g
  • Total Carbohydrate: 9g
  • Protein: 6g

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Serves: 4

Serves: 4decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place lemon juice and blueberries into a heavy sauce pan, and heat over medium heat.
  2. Stir blueberries, and allow to cook until the liquid is steaming, and the blueberries are plump.
  3. Place lemon juice and blueberries into a high speed blender, or food processor, and blend until smooth.
  4. Remove the lid, and allow the mixture to cool slightly.
  5. Add 4 tablespoons of Great Lakes Gelatin to the blender, and blend again until smooth.
  6. Pour mixture into candy molds, or a 9x9 glass dish, and refrigerate for 30 minutes to an hour.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. dannicolesq
    March 22, 2013

    It is indeed worthwhile; very tasty and as I love gelatinous sweet treats I have attempted various mixes with gelatine.

    However, for a while now and before I read about using simple gelatin granules, I discovered one can use good old fahion (beef) bone stock for likewise purposes. This, I consider, provides a fuller array of nutrient to the end result.

    I have for a while now been making some kind of chocolate pudding – gelatinous dessert – using beef bone stock. The way I go about doing this is the following: Bake the raw bones (30-45 minutes 180 degrees Celsius), transfer baked bones to large boiling pot and cover with water 1.5-2 inches above the bones, add a spice mix (pertaining more to a baked dessert recipe which aims at removing the meaty smell and taste: cinnamon, allspice, pepper, aniseed, vanilla and orange zest), and some lemon juice (for the enhanced calcium extraction quality of it). Bring the pot to near boiling state and allow a 12-24 hour simmering (with the additional water supplementation to cover for the evaporation process during the time).

    After the 12-24 hour period, I remove the bones, strain the stock through a fine sieve, and let cool so that the entire layer of fat can harden and be fully removed. Next day (after the fridge cooling phaze) the hardened fat is removed, the coagulated stock is slowly heated up to around 70-80 degrees. I add about a pound of fresh shredded coconut meat and with an immersion blender I make a kind of (stock-like coconut milk). This super tasty (coconuty) stock I strain to remove the coconut shreds (which can be turned into nice coconut flour after drying the shreds). I add about 200 grams of very dark chocolate (or 100 grams of cacao powder) (if you have about 4-5 litres of coconut stock) and blend it all. I then transfer the entire coconut, chocolate stock to different receptacles, and allow to cool. That is how coconut and chocolate stock is made. I find it tasty.

    What is your opinion on it?

  2. sanji7
    April 26, 2013

    Very nice Recipe…Will definitely try at home!!!

  3. pdxhollym
    June 27, 2013

    My 14 yr. son made these today with fresh Oregon blackberries (blueberries aren’t quite ready yet). They are really yummy! I’m thinking of bring some to a potluck this weekend! Thanks!

  4. ATHiker95
    July 9, 2013

    Does the “hydrolyzed” version of Great Lakes gelatin also work (that’s the one in the green can)? Just got some of that today. Bought it because it supposedly worked well in cold liquids as well.

  5. amyfwhite
    September 8, 2013

    The hydrolyzed gelatin (Green Can) won’t work. It’s great for adding to drinks hot or cold but it won’t gel. You need the Red can to make gelatin treats.

  6. shinypie
    February 25, 2014

    Delicious and easy! My hub broke his ankle and had to have surgery so I’ve been feeding him lots of bone broth and gummies, and these are his favorite so far. Used the Great Lakes gelatin in the red can.

  7. jelind05
    April 11, 2014

    Do NOT use a blender. I consider myself to have a decent amount of common sense so when the recipe told me to put a warm liquid into a “high speed blender” the following went through my head: “this kinda seems like a hair – brained idea… I really wish I had an immersion blender… the recipe says into a blender and that’s what I have… they obviously made this before and it was fine…. Does it say cool after the first purée?? Yes… Well… It’s a small amount in the blender and there’s a ton of air space above for it to move, so if I put it on the lowest setting and then speed it up from there, I think it should be fine….” And what ensued was my worst kitchen disaster to date.

    I will note that I use my blender all the time and it has never leaked or splashed even when full. But this stuff is heated. It was worse because I held the lid down tight so instead of it just erupting over the edge, it had more pressure and sprayed EVERYWHERE. I had blueberry liquid all over my face, chest, glasses, white shirt, favorite navy and white striped sweater, my white iPhone, kitchen counter, coffee maker, toaster oven, my WHITE CUPBOARDS, white fridge, and anything else within a 3 foot radius. Blueberry stains horribly, obviously. Luckily it did not hit the ceiling, but I now have permanent purple stains on 2 of my white cupboards.

    You can bet that I will be mumbling swear words as I eat my healthy and hopefully delicious gummies later in the day….

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