This is no ordinary gummy bear. A favorite childhood treat gets healthified thanks to kombucha—a fizzy drink brimming with probiotics—and grass-fed gelatin for a collagen boost. Though the recipe from Primal Kitchen founder Mark Sisson’s new cookbook is made with just three ingredients, it makes an impressive number of gummies to share with friends and family.
Kombucha Gummy Bears
Yield: 150 gummy bears
Active Time: 15 minutes
Total Time: 2 hours and 20 minutes
Mist molds with coconut spray and place on a sheet tray. If you don’t have molds, you can use a 6 x 6-inch glass pan.
Add kombucha to a small saucepan and warm over medium heat. Sprinkle gelatin powder over kombucha and whisk until incorporated. Cook for 1 to 2 minutes, whisking constantly until smooth. Pour liquid into molds and refrigerate until firm, about 2 hours.
Pop gummies out of the molds and store in an airtight container with parchment paper between each layer. If you used a glass pan, turn out the gel and cut gummies into small rectangles before serving and storing.
Reprinted from THE KETO RESET DIET COOKBOOK by Mark Sisson with Lindsay Taylor. Copyright @ 2018 by Mark Sisson. Photos copyright @ 2018 Andrew Purcell. Published by Harmony Books, an imprint of Penguin Random House.