
Healthy gummies are actually very simple to make, as well as a tasty alternative to sugar-laden lollies. My absolute favourite thing about these gummies (besides the yummy flavour), is they are a fantastic way to sneak in a scoop of Skin Friend AM or PM for fussy kiddies.
These little gummies use ingredients featured in The Eczema Detox.
Health Benefits
Gelatin (which is made from cooking collagen) is very rich in protein and provides a fantastic amino acid profile. Studies show that gelatin provides positive effects for the skin and hair. Who would have thought eating yummy gummies could help improve your skin and hair? Gelatin is also rich in glycine, (an amino acid) which is needed to produce connective tissue and enhance detoxification of chemicals. Note: For those sensitive, to amines or glutamates, gelatin and collagen may cause flares and may need to be avoided until tolerance has improved.
Ingredients
- 1/2 cup of pear juice (or other juice/liquid of choice - see Notes below)
- 2 tablespoons of gelatin powder (preferably grass-fed and/or organic)
- 1-2 tablespoons of brown rice syrup, maple sugar or 100% pure maple syrup
- 1 to scoops of Skin Friend AM or Zen Friend PM per bear (only add after mixture has cooled
- Optional: 3/4 teaspoon of ascorbic acid (this provides a nice tangy element, leave out if making milky gummies)
Method
Combine juice, ascorbic acid and sweetener into a bowl and mix together. Taste and adjust if needed. The fresh juice provides a more natural flavour so feel free to add extra sweetener for a sweeter taste. Alternatively, you can add ascorbic acid for a more sour taste if you prefer. Make a batch of each if you enjoy both sweet and sour!
Stir gelatin into the juice mixture and leave to set for a few minutes.
Pour the mixture into a pot and place on medium heat. Using a spatula, gently stir continuously for 5-10 minutes ensuring the mix doesn't boil. Stir until all the ingredients are combined and become a silky consistency. Remove from heat.
Fill the dropper with the mixture and fill each mould close to the top.
Place in the refrigerator to set for about 1/2 hour. Then remove from the moulds. Store them in a sealed container for about 1 week in the refrigerator.
We hope you enjoy these healthy gummies as much as we do!

Notes
This recipe uses a gummy mould bought on eBay at a good price (the moulds included a dropper). If you do not have one you can pour the mixture into a small square container and cut it into squares once set (these squares can be seen in the images).
Get creative using alternatives to pear juice - whichever eczema friendly fruit or vegetable juice you wish. Milky gummies can also be made using dairy-free milk, carob powder and vanilla instead of ascorbic acid. (PM powder works well with these)
A dash of vegetable juice can also be used to provide some beautiful colour! You could use a dash of beet juice for red coloured gummies or a little cabbage juice for pink coloured gummies (as pictured). A few strands of saffron can also be added to make yellow coloured gummies (image below).

Pear syrup can also be used for a sweeter taste. However, we suggest juice for a healthier alternative.
If you do not have a juicer, blended fruit can also be used. This might work best put through a sieve and mixed with a little water to make up 1/2 a cup.
1-2 scoops of Skin Friend AM or PM per gummy can be added for extra health benefits. This does slightly change the taste and colour, however adding a little extra sweetener can override the taste.
If you are vegan or vegetarian agar-agar can be used as a substitute (this is low in salicylates and amines). This was not trialled so the amount of agar-agar used may vary to the gelatin.
If you are following the FID program (Food Intolerance Diagnosis program from The Eczema Detox), this recipe will need to wait until you have progressed onto the Eczema Detox program.
Important: Ensure your mixture is left to cool before when adding Skin Friend AM or PM (AM is more heat-sensitive than PM).
Image below: milky gummies made with non dairy milk.
