My autoimmune protocol clients will appreciate this quick and easy snack recipe! Sour Ginger-Peach Gummies are a fun way to enjoy fresh summer fruit with some added protein. They are a fully AIP elimination-phase compliant, protein-rich, portable, and (most importantly) FUN snack for kids and adults alike!
Peaches are a lovely stone fruit that is versatile in both sweet and savoury dishes. A good source of vitamin C, minerals such as copper, magnesium, phosphorus, and potassium, and antioxidants such as beta carotene.
Gelatin is made from the skin, bones and cartilage of cow, pork or chicken. While it is not a nutritional superfood, it does contain 6-11g protein per tablespoon (depending on the brand), and can be helpful for people experiencing gut issues, autoimmunity, and other chronic conditions as it supports healing of the gut lining, skin, cartilage, hair, nails, and bones.
Most gummies are made like Jello, using fruit juice, sugar, and gelatin. I like to add whole fruits instead to retain the nutritional benefits of fibre, minerals, etc. This helps keep blood sugar balanced compared to consuming just the juice.
Protein from the gelatin helps support blood sugar balance as well. This recipe contains about 50g protein in 5 cups, so a 1/2 cup serving will have about 5g total – about the same as an egg.
Use nectarines instead of peaches, or try fresh apricots! Skins may be removed if desired, or left on for a nutritional boost that won’t effect the texture of the gummies. Skins hold all the fibre, and fibre is essential for gut health!
Try apple cider vinegar instead of lemon juice for added digestion support – eat one before and after a big meal if you have low stomach acid or trouble breaking down foods.
I use Great Lakes gelatin powder (not affiliated) – it’s made from grass-fed beef cattle and is flavourless.
Use fresh or dried ginger – fresh will result in a gentler, fresher taste, whereas dried will have a bit more kick.
Use honey or maple syrup as desired. Omit for a more sour gummy!
Utilize some silicone moulds, or pour into a glass baking dish and cut into squares once set. You may want to grease your moulds with a mild oil such as avocado or olive to help the finished gummies pop out more easily.
Sour Ginger-Peach GummiesCourse: Dessert, Snacks
Warming ginger and juicy summer peaches meld beautifully in this easy sweet treat.
4 peaches, pitted and roughly chopped (about 4 c. if using thawed frozen peaches)
1/4 c. lemon juice
1/2 c. water
5 Tbsp gelatin powder (ex: Great Lakes)
1 tsp fresh minced ginger, OR 1/2 tsp powdered ginger
Optional: 1 Tbsp honey
- Gently heat the lemon juice, water, and ginger in a saucepan. Just a light simmer, not a boil. If using fresh ginger, you may wish to strain the mixture after a few minutes of infusing.
- Add gelatin to warm liquid and whisk until mostly smooth – I find it helps to add it 1 Tbsp at a time and whisk in between to avoid big clumps.
- Add chopped peaches (and sweetener if desired) to a high speed blender and pour in your warm gelatin mixture. Blend on high until mixture is smooth and a little fluffy.
- Pour directly into greased silicone moulds (or a glass baking dish) and pop into the fridge for about 30-45 minutes, or until gelatin has set.
- Store gummies in the fridge up to one week – if they last that long!
Did you love these Sour Ginger-Peach Gummies? Check out these snack ideas too!
Strawberry Rhubarb Gummies (AIP elimination-phase compliant)
Zucchini Fennel Fritters (AIP elimination-phase compliant)
Blackberry Apple Crumble (AIP elimination-phase compliant)