Ingredients
Equipment
Method
- Have the applesauce and fresh juice prepared and cool. Wash and dry the spinach, then measure it packed before blending. Set food-grade worm molds on a firm tray and make room for them in the refrigerator.
- Blend the applesauce, juice and fresh spinach until completely smooth, allowing about 3 minutes total with pauses required by your blender. Stop the machine before checking or scraping the mixture.
- Pour the purée into a bowl. Sprinkle the gelatin across the surface and leave for 5 minutes to absorb liquid and bloom.
- 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.
- Remove the pan from the heat and stir in the measured honey until evenly combined.
- Use a food-safe dropper or small pouring jug to fill the supported worm molds while the mixture is fluid.
- 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.
- 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, fresh spinach, 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. Spinach is measured packed before blending. 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.