My daughter is typically a really awesome and adventurous eater. But like most toddlers, she also goes through phases where she'd really prefer to just eat strawberries, thanks. And other weeks, she'll only wants to eat chicken and nothing else. Leaves this NTP mama begging for variety in her diet... So, we still offer it all hoping she'll be inspired to branch out during her picky streaks.
And I have to say that 90% of the time I trust in her little baby gut wisdom to eat the foods she needs, but sometimes it feels necessary to do a little more encouraging when simply offering isn't enough.
Enter: Berry Gummy Snacks with wait for it... secret spinach. These gummy snacks have healthy protein from grassfed gelatin, fats from coconut milk, and lots of antioxidants, vitamins and minerals from spinach and mixed berries.
They are super simple to make and have been a palate pleaser for the whole house. They are also awesome to take on road trips or hiking as a quick snack.
Note: these will NOT have the same texture as gummy bears you buy at the store. It's just not possible without buying ingredients not commonly found in pantries. Think of these gummy snacks as a firmer and more portable jell-o snack. Fair? Okay.
Opt for organic berries and spinach if you can, as these produce items are typically some of the worst offenders for pesticide use and residue. I also prefer to use unflavored grassfed gelatin from Vital Proteins or Great Lakes.
Berry Gummy Snacks
- 2.5 Cups Frozen Mixed Berries
- Juice from 1/2 Lemon
- 10 oz Frozen Spinach
- 14oz can Full Fat Coconut Milk
- 5 TBLS Grassfed Gelatin
Heat a sauce pan over medium heat and add the berries, lemon juice, spinach, and half the can of coconut milk.
Cook, stirring occasionally, until berries and spinach are totally defrosted, and the mixture starts to simmer. Allow to simmer for 10 minutes, until berries are quite soft.
In a separate medium bowl, add the remaining coconut milk. Sprinkle the gelatin on top, stir, and allow to bloom.
Using an immersion blender, puree the berry, spinach and coconut mixture until smooth.
Add one cup of the hot liquid to the bloomed gelatin and whisk until smooth.
Pour melted gelatin mixture into sauce pan. Puree once more with the immersion blender for approximately 30seconds.
Remove from heat.
Line a large rimmed baking sheet with parchment paper, ensuring you have enough to go up the sides at least an inch.
Carefully pour the berry gelatin mixture onto the parchment lined pan.
Allow to cool on counter for 20 minutes and then move to fridge to set for a minimum of 3 hours.
Cut gummy snacks into desired shapes and store in an airtight container in the fridge for up to a week.