Name: Sour Ginger-Peach Gummies
Prep time: 10 min
Total time: 1 h
Ingredients: 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

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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!

Nutritionally Speaking

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.

Recipe Notes

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.