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These gummies are really fun. It felt fitting to make them with the fall weather finally starting to show up here in Tennessee. The recipe uses lower temperatures and a special technique I’ve created to help keep the temperature of the mixture well below 110 degrees fahrenheit, helping to keep all the benefits we love from the soured raw milk, the raw milk kefir, and the raw honey alive and well. When I made this recipe the mixture never went over 85 degrees. This recipe seems like a good jumping off point. There is a lot you could do with it. You could add in grated raw liver. You could set in some kind of pie crust to give you a pumpkin pie. In the past when I did that I soaked, dehydrated, and toasted pumpkin seeds and then ground them up, mixed them with a little honey and just enough butter and pressed that into my pie pan to set in the fridge. I’d recommend you taste your mixture, as you should taste anything you are cooking. If you want more cinnamon then add more cinnamon. If you want it to be more sweet, then add more honey. This is your gummy after all, you should make it to be the gummy of your dreams!
Making gummies in a blender like a Vitamix can be really easy because you can use the friction of the blender to heat up the mixture. A lot of modern blenders are able to make hot soup with the friction of the blades. If your gummy recipe calls for heating your mixture up, it’s likely that you could just add it to an efficient blender and blend it until it is hot, add in your bloomed gelatin, and then pour it into your mold. One dish to clean, easy peasy. Or in the case of my recipe here, the friction of the blender helps take the chill off the mixture so the gelatin doesn’t start setting before the mixture is in the mold.
[Our Gelatin Recommendations: 100% grass-fed gelatin from Perfect Supplements. Enjoy 10% off your entire cart with the coupon code “nourish.” Other brands we’d recommend include Bernard Jenson sold by Radiant Life and Vital Proteins sold by Radiant Life.]
[See Spencer’s original post about this recipe on Instagram]
Ingredients
- 1 cup pumpkin puree
- 1 cup sour or clabbered raw milk (fresh raw milk works too)
- a splash of raw kefir or raw yogurt (optional but encouraged)
- ⅓ -½ cup honey (½ a cup is pretty sweet in this recipe)
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon nutmeg
- ½ teaspoon cloves (I didn’t have any in my pantry but you could add 1/2 teaspoon of allspice here too, a little black pepper too if you’re feeling adventurous)
- 1 pinch of real sea salt
- 2 raw egg yolks
- 6 tablespoons grass fed gelatin
- about 1 cup boiling water
Mise en Place
- blender
- spatula
- measuring spoons
- measuring cup
- heat safe bowl
- a fork
- mold for setting gelatin (a glass dish can work well as a mold, you just have to cut them into portions and scoop them out of the dish)
- thermometer if you’re curious
Instructions
- Bloom gelatin in a heatproof bowl.
- In your blender combine the pumpkin pure, raw milk, raw kefir, honey, spices, salt, and egg yolks.
- Blend on a medium speed, be sure not to blend too long or you can pasteurized your mixture with the friction of the blending.
- Your mixture is best heated to around 60 degrees, use your blender, if you don’t have a thermometer you can turn your blender off and check with your finger, you don’t want it to feel cold or warm.
- (if your blender isn’t able to heat it up you can use a double boiler, no big deal, just heat it up a little and transfer back into blender)
- **If your mixture is too cold the gelatin will start setting up before you can get it in your mold**
- Dissolve your bloomed gelatin in boiling water, start with 2/3 cup and stir with a fork, if gelatin does not dissolve add a little more hot water, keep stirring, it will dissolve completely!
- With the blender on low, slowly add gelatin into your mixture.
- Immediately add to your mold.
- These lower temperature gummies set up really fast in the fridge.
- Remove from mold and enjoy.
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