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Lemon blueberry gummies

Lemon blueberry cheesecake gummies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • 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.