You may have heard of gelatin being great for gut health, it really is a super star when it comes to healing your gut and improving gut lining. Gelatin is rich in key amino acids glycine and proline which are known to play an important role in strengthening and healing the gut. You can easily incorporate gelatin into your diet with fun ways like make these gut healing jellies. They are especially fun for kids.
When choosing a gelatin powder for gut health, make sure you choose one that is good quality, from grass fed range cattle (I opt for Australian) GMO free and with no added additives or fillers. I love using the Thankfully Nourished Gelatin .
The recipe for this sugar free jelly made with gelatin, coated in dairy free chocolate make the perfect sweet treat that nourishes the gut. The recipe is gluten free, dairy free, refined sugar, keto and Paleo friendly.
For more fun, gluten free, sugar free and gut friendly recipes check out my Real Food Recipes e-book.
Gut Healing Choc Cherry Jellies
- 500 g fresh or defrosted from frozen cherries, pitted
- 4 tbsp gelatin powder
- 100 g 85% dark chocolate
- In a food processor or blender blend cherries until smooth.
- Add to a small saucepan and bring to a gentle boil.
- Meanwhile, place the gelatin powder into 1/4 cup cold water. Whisk until gelatin powder is dissolved and forms a gummy like consistency.
- Once the cherry ‘juice’ has come to a gentle boil, turn off the heat and begin to whisk through the gelatin, whisking continuously until completely dissolved.
- Pour gelatin mixture into moulds. Place in freezer or fridge and allow to set. If setting in the freezer, move to fridge once set.
- Once jellies are set, melt chocolate using a double boiler method.
- Prepare a whole raw beetroot or potato (wrap in foil) to create a holder for the jellies once dipped into chocolate.
- Remove jellies from moulds. Use a toothpick for each jelly and dip into melted chocolate to coat well. Stick into beetroot and repeat until all jellies are coated.
- Transfer to fridge to set.
For a clearer jelly, strain pureed cherries through a sieve squeezing out the juices first before heating.