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–+ servings
Ebonie Garnica

Carrot and Apple Gummy Worms for Full GAPS

Full GAPS orange gummy worms made with plain applesauce, fresh apple juice, plain cooked carrots, honey and gelling beef gelatin. Soft and jelly-like; serve with coconut oil. Prepared apple components and at least two hours chilling are needed.
Print Recipe
Prep Time 15 minutes
Chilling 2 hours
Total Time 2 hours 15 minutes
Servings: 1 batch of gummy worms
Course: Dessert, Full GAPS, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Peel-On Slow Cooker Applesauce plain, unsweetened; prepared, finely blended and cool
  • 0.25 cup Fresh-Pressed Apple Juice measure after extraction; the same volume of filtered water may replace the juice
  • 0.25 cup plain cooked carrots peeled, cooked until soft, cooled; measure after cooking
  • 2 tablespoons raw honey stir in off the heat after the gelatin dissolves
  • 3 tablespoons plain unflavored gelling beef gelatin not collagen peptides
  • natural non-hydrogenated coconut oil to taste, for serving with the cooked fruit

Equipment

  • High-powered blender suitable for a small cold purée batch
  • Mixing bowl
  • Small saucepan and whisk
  • Food-grade gummy worm molds on a firm tray
  • Food-safe dropper or small pouring jug
  • Measuring cups and spoons
  • Covered refrigerator container

Method
 

  1. Have the applesauce and fresh juice prepared and cool. Use plain peeled carrot cooked until soft. Cool it, then measure the cooked amount. Carrot cooking and cooling take additional time if not already done. Set food-grade worm molds on a firm tray and make room for them in the refrigerator.
  2. Blend the applesauce, juice and plain cooked carrots until completely smooth, allowing about 3 minutes total with pauses required by your blender. Stop the machine before checking or scraping the mixture.
  3. Pour the purée into a bowl. Sprinkle the gelatin across the surface and leave for 5 minutes to absorb liquid and bloom.
  4. Transfer to a small saucepan over medium heat. Whisk until the gelatin dissolves and the mixture is smooth and fluid. Keep it below a boil.
  5. Remove the pan from the heat and stir in the measured honey until evenly combined.
  6. Use a food-safe dropper or small pouring jug to fill the supported worm molds while the mixture is fluid.
  7. Refrigerate for at least 2 hours, or overnight, until the worms hold their shape and release cleanly. Give them longer if they smear or tear during release.
  8. Unmold gently. Serve a portion with coconut oil to taste for added fat with cooked fruit. Keep remaining gummies covered in the refrigerator.

Notes

Full GAPS: Use after apples and skins, plain cooked carrots, honey and the other ingredients have been introduced and tolerated. The applesauce keeps its finely blended skins. Serve as a between-meals fruit snack with coconut oil for the added fat with cooked fruit.
Prepared ingredients: Measure finished cool applesauce and freshly extracted juice. At 1×, use one cup applesauce and one-quarter cup juice. Carrot is measured after cooking and cooling. Those preparations take their own time before this recipe.
Water option: The same measured volume of filtered water may replace the juice. Keep the other quantities unchanged.
Yield and time: One batch; worm count varies with mold size. Allow about fifteen minutes for preparation, including the five-minute gelatin bloom and gentle warming, then at least two hours chilling. Use gelling gelatin rather than collagen peptides.
Gummy strips: An eight-inch square parchment-lined dish can replace the molds. Chill until set, then lift out and cut into thin worm-like strips.
Storage: Keep covered at 40°F or below and use within three to four days, respecting the remaining storage time of the prepared applesauce. Freezing can change the texture.

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