Lemon blueberry cheesecake gummies

These gut healing lemon blueberry cheesecake gummies are a healthy dessert or snack for anyone, but particularly for kids- they’re filled with healthy fats, gut-healing gelatin, antioxidants and immune boosting honey.

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I’ve been making variations of gummies for etc past few months because they offer a really wholesome, gut healing snack into my girls diet. The recipe is also so simple that the kids can do most of it themselves and be involved in their food choices.

Lemon blueberry gummies

What you will need

  • Gelatin You can use my code JADE10 here to get this gelatine here that I use and recommend.
  • Coconut milk- choose one that tastes delicious, I love this brand.
  • Fresh or frozen blueberries
  • Lemon juice and zest
  • Filtered water
  • Vanilla- extract or beans
  • Local honey (if possible) or pure maple syrup. You can omit if preferred.

Gut healing blueberry gummiesMethod

THERMOMIX and MAGIMIX directions

  1. Add lemon juice and water into your bowl, then sprinkle gelatin over the top. Sit for 2 minutes.
  2. Add all remaining ingredients.
  3. Blend for 4 minutes on low speed (speed 3 for a magi mix and thermomix) at 70c for 4 minutes.
  4. Blend for 1 minute at 70c at the top speed (speed 18 for magi, speed 10 for thermomix).
  5. Pour into moulds or a small tray lined with baking paper. Set in the fridge for 1 hour.
  6. Remove from moulds then store in an airtight container in the fridge for up to 5 days. These are freezer friendly too.

STOVE TOP directions

  1. Add all ingredients expect the gelatin to a blender and blend for 1 minute or until completely smooth.
  2. Transfer the blended mixture to a heatproof bowl and sprinkle gelatine over the top. Stand for 2 minuets.
  3. Meanwhile, add 2 cm of water to a small saucepan and bring to the boil. Recude heat to a simmer then place etc heatproof bowl to sit on the saucepan. Gently heat, whisking throughout, until you reach approx 70c.
  4. Pour into moulds or a small tray lined with baking paper. Set in the fridge for 1 hour.
  5. Remove from moulds then store in an airtight container in the fridge for up to 5 days. These are freezer friendly too.

Lemon blueberry cheesecake gummies

Lemon blueberry cheesecake gummies

Choosing gelatin

Gelatin can be a great addition to add into your diet as a gut healing food. Gelatin is made up of three amino acids that support the healing of the gut, in particular the cell junctions of the gut wall. This is especially helpful for ‘leaky gut’ or hyper permeability, which can be the underlying cause of many issues within the body but particularly allergies, intolerances, skin complaints and autoimmune disorders.

But which gelatine to choose?

While the supermarket may offer the cheapest alternative it is in your (and the planets) best interest to source gelatin that is organic, grass fed, grass finished and traceable. Ensure you read the label (look for 100% gelatine that is free from any other additives).

Here are a few good choices;

If you’re after more healing recipes you might like to try;

I hope you and your family enjoy these gut healing blueberry gummies as much we do. Your reviews and comments help other people find this recipe too, so please leave one if you have time. Plus, I just love reading your feedback.

Lemon blueberry gummiesgut healing berry gummies

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Lemon blueberry gummies

Lemon blueberry cheesecake gummies

  • Author: Jade woodd
  • Prep Time: 5 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 12 1x
  • Category: Snacks
  • Diet: Gluten Free

Description

These gut healing lemon blueberry cheesecake gummies are a healthy dessert or snack for anyone, but particularly for kids- they’re filled with healthy fats, gut-healing gelatine, antioxidants and immune boosting honey.


Ingredients

Scale

125ml (1/2 cup) water

87 ml (1/3 cup) lemon juice

4 Tbsp gelatin

1 tsp finely grated lemon zest

125g (1 cup) blueberries

37g-75g (24 Tbsp) honey or liquid sweetener of choice

87ml (1/3 cup) coconut milk (thick, canned variety)

1/2 tsp vanilla powder or extract


Instructions

THERMOMIX and MAGIMIX directions

  1. Add lemon juice and water into your bowl, then sprinkle gelatine over the top. Try to avoid the blades and sprinkle directly onto the liquid. Sit for 2 minutes. This step is called blooming at it will prevent you getting lumps.
  2. Add all remaining ingredients, adding less honey/sweetener to begin with if you desire.
  3. Blend for 4 minutes on low speed (speed 3 for a magi mix and thermomix) at 70c for 4 minutes.
  4. Blend for 1 minute at 70c at the top speed (speed 18 for magi, speed 10 for thermomix). Taste, add extra honey/sweetener if you like and blend through for 15 seconds if you do.
  5. Pour into moulds or a small tray lined with baking paper. a loaf tin or a15cm square tin is perfect- just line with baking paper or it will stick.  Set in the fridge for 1 hour.
  6. Remove from moulds (or if using the lined tray remove and slice into small squares) then store in an airtight container in the fridge for up to 5 days. These are freezer friendly too.

STOVE TOP directions

  1. Add all ingredients expect the gelatine to a blender and blend for 1 minute or until completely smooth. If you don’t have a blender use an immersion or stick blender.
  2. Transfer the blended mixture to a heatproof bowl (I prefer a small stainless Steele or glass bowl). and sprinkle gelatine over the top. Stand for 2 minuets.
  3. Meanwhile, add 2 cm of water to a small saucepan and bring to the boil. Recude heat to a simmer then place the heatproof bowl to sit on the saucepan. The bowl should not be touching the water- this is important to preserve the antioxidants in the berries. Gently heat, whisking throughout, until you reach approx 70c. Ideally use a candy thermometer but if you do not have one then heat until everything is completely liquid and the mixture becomes quite thin. You do NOT want to reach a simmer.
  4. Pour into moulds or a small tray lined with baking paper. a loaf tin or a15cm square tin is perfect- just line with baking paper or it will stick.  Set in the fridge for 1 hour.
  5. Remove from moulds (or if using the lined tray remove and slice into small squares) then store in an airtight container in the fridge for up to 5 days. These are freezer friendly too.

 

all squares)

6 Comments
  1. I knew when I saw these that I had to make them. Today, I used fresh blueberries and doubled the recipe because I know they aren’t going to last. I’m crazy about these. They taste so delicious, and I’m thrilled the recipe uses coconut milk. There are so many of your recipes I want to try since I recently found you on Instagram. So many of your recipes just make me want to dive right in!

  2. These taste so good! There’s a nice sweetness ,but also a lovely tart flavour from the lemon. I only had frozen blueberries so I wasn’t sure how they would go, but I followed the directions for making them in my thermomix and they turned out perfect 👌🏽

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