How to make your own Gluten Free Lollies (That also double as a skin supplement )

When it comes to eating lollies and candy it seems like every packet contains wheat gluten. The trouble is the glucose is derived from wheat or corn.  A lot of American candy is corn based, but many New Zealand kiwi candies may contain wheat so it is important to check the pack – and make sure your children know this too. It is possibly somewhere you would not think to look.

Wheat isn’t the only problem

After eating half a packet of jet planes (before checking the packet) I was left feeling gross. I suffer from a sugar intolerance known as Candidiasis which flares up and causes inflammation and eczema, so I find smashing back candy is the easiest way to make my eczema flare up.

Fighting your sugar monster.

Also after a binge of candy with friends, it can be hard to get that sugar monster under control as the sugar and poor dietary choices upset the balance of bugs in your gut and get you craving sugar more and more. 

Why make your own candy?

So I have been researching making my own candy with less sugar, fewer chemicals and less CRAP. I also like the idea of adding gelatine into my diet as it is a source of collagen. I have been looking at collagen supplements lately – and decided this was a nice way to bump up my collagen and vitamin c intake.

 

Ingredients:

1 c of mixed berries (I used frozen ones and thawed them)

1/2 c Lemon juice (I purchased a sachet as my hands hurt when I handle lemon juice0

2 heap tablespoons of honey

1/3 c Gelatine ( I used makenzies).

 

Instructions

  1. Blits the berries and lemon juice in the blender until smooth.
  2. Run through a sieve to remove all seeds and pith (you can leave them in but this makes them a bit grittier). Use a wooden spoon or spatula to push the mixer through the sieze 
  3. Pour into a pot and on a low heat warm slowly.
  4. Whisk in the gelatine a little bit at a time to combine, if you add too much at once it may go lumpy. 
  5. Continue to whisk for 3 – 5 minutes until the gelatine dissolves. 
  6. Pour into silicone ice cube trays (if you have them) or one large silicon cake tin and pop in the fridge to set for 2 hours.
  7. If you chose to use a cake tin, cut into cubes. Remove from the moulds and store in a container or bag. 

These little guys will last up to 4 days – but in truth, mine have never lasted more than 2. They are two delicious.

I may just be imaging it but I feel like these also make a killer skin supplement. Once you turn 30 you begin to lose collagen in the skin so by boosting collagen and vitamin c you get lots of beauty support from your diet.

Ok, your turn…

Did you try the recipe? How did it go? What berry combination did you try? I think my next attempt will be mango.

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