Go Back
–+ servings

Blueberry Lime Gummy Worms for Full GAPS

Whole blueberries, fresh lime and plain beef gelatin make firm purple gummy worms, sweetened with raw honey to taste. About forty small worms, depending on mold size; serve with added fat for Full GAPS.
Print Recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings: 40 small gummy worms (approximately)
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup filtered water cold for blending
  • 1 cup ripe fresh blueberries rinsed, stems removed; measure whole berries
  • 2 tablespoons fresh lime juice squeezed and measured; no peel or seeds
  • 4 tablespoons plain unflavored grass-fed beef gelatin gelling gelatin, not collagen peptides
  • raw honey to taste
  • coconut oil to taste, for serving with the cooked fruit; or introduced homemade sour cream

Equipment

  • Ninja BN801 blender Cold berries and water only.
  • Stainless steel saucepan and whisk
  • Food-grade worm molds and firm supporting tray
  • Measuring cups, spoons and citrus juicer

Method
 

  1. Set worm molds on a firm, level tray and clear a refrigerator shelf. Blend the cold water and blueberries in the Ninja BN801 for about thirty seconds, until the berries are broken down. Stop the machine before opening it.
  2. Transfer the blueberry mixture to a stainless steel saucepan. Heat over medium heat, stirring, until it comes to a boil. Remove from the heat. Keep the hot mixture in the saucepan, not in the Ninja blender.
  3. Gradually sprinkle the gelatin into the hot mixture while whisking continuously. Continue until the powder has dissolved, with no dry pockets or visible gelatin lumps.
  4. Stir in the fresh lime juice and raw honey to taste. Mix thoroughly and taste a small cooled spoonful before adding more honey.
  5. Pour or spoon the fluid mixture into the molds. Refrigerate for about one hour, or until firm enough to release. Larger cavities may need longer.
  6. Gently ease the gummies out of the molds. Serve a portion with coconut oil or introduced homemade sour cream for the added fat with cooked fruit. Store remaining gummies covered in the refrigerator for up to five days.

Notes

Yield: About forty small gummy worms; the count depends on mold size. Larger cavities give fewer pieces and can take longer to set.
Timing: Allow about ten minutes active preparation, including the brief stovetop heating, plus about one hour chilling. Let the actual set determine when to unmold; allow additional time if needed.
Gelatin: Use plain gelling beef gelatin, not collagen peptides. The four tablespoons are for this firm gummy formula, not a universal fruit-dessert ratio.
Blender: Blend cold berries and water first in the Ninja BN801. Heat and dissolve gelatin in the saucepan. Do not blend hot liquid in this appliance.
GAPS serving: Full GAPS after fruit introduction; not Intro or No-Plant GAPS. Include coconut oil to taste with your serving of cooked fruit, or introduced homemade sour cream. The coconut-oil serving is dairy-free; sour cream contains dairy. No egg or nut ingredient.
Honey: Add to taste, rather than assuming an equivalent teaspoon amount for stevia. This honey version is not labeled keto or sugar-free.
Storage: Refrigerate covered for up to five days. Keep the gummies cold; they are not shelf-stable candy.

Tried this recipe?

Let us know how it was!