Recipes
Gut Loving Sweet & Sour Gummies
There's something about sweet and sour gummies that brings us back to our childhood and almost feels like a naughty treat. These Grapefruit, Passionfruit & Orange gummies are perfectly balanced and a wonderful way of sneaking in additional nutrients into your diet. We included a generous teaspoon of our Marine Collagen and two capsules of our Native C for added skin & immunity benefits. Prep time: 10 minutesSetting time: 2 hoursMakes: approx 12 gummies For this recipe, we chose Ruby Red Grapefruit and we kept it separate from the orange & passionfruit juice so that we could also create some playful two toned gummies. Ingredients you'll need: 1 cup of freshly squeezed grapefruit juice 2/3 cup of orange juice 1/3 cup of passionfruit pulp 4 tablespoons of our Natural Beef Gelatin powder (2 tbsps per cup of juice) 2 tablespoons of organic raw honey 2 capsules of our Raw Native Vitamin C 1 heaped teaspoon of Marine Collagen Silicon mould of choice or a glass tray How to make Gut Loving Sweet & Sour Gummies: Add 1 heaped teaspoon of Marine Collagen to the Grapefruit Juice. Combine 2 tablespoons of gelatin with the juice and stir over a low heat until completely dissolved. Half fill the silicon moulds with the grapefruit juice mixture and allow to set in the fridge for approximately 10 minutes. This will ensure that this layer of the gummy will not be disturbed when you pour your second juice mixture into the mould. Empty two capsules of Native C into the Orange & Passionfruit Juice. Add two tablespoons of honey, 2 tablespoons of gelatin and stir over a low heat until completely combined. Completely fill the moulds with the orange & passionfruit mixture. Allow to set in the fridge for approximately two hours before removing from the moulds. Notes & Tips These gummies can be stored in the fridge in an airtight container for up to 5 days. If you don't wish to achieve the two toned gummy effect, you can combine all the ingredients together in quick and one easy step. If you don't have a silicon gummy mould, you can also use a shallow glass tray, lightly greased with ghee or olive oil. This will make it easier to remove the gummies from the tray. You can also swap the Marine Collagen for our Peptipro, and the Beef Gelatin for our Organic Gelatin. If you make these gummies or any version of them, please share it with us by tagging us on Instagram @gelproaustralia #gwellclub #gelproaus Watch us make it on Instagram: View this post on Instagram A post shared by Gelpro Australia (@gelproaustralia)
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SUPERGREENS NUTS & SEEDS ENERGY BARS
SUPERGREENS NUTS & SEEDS ENERGY BARS Ingredients: 1.5 cups pitted dates (190 grams) 1 cup boiling water 1/2 cup smooth peanut butter (or nut butter of your choice) 1/4 cup tahini 1/4 cup honey 1 teaspoon vanilla 1/4 cup coconut oil melted 1/2 cup almonds (preferably activated) 1/2 cup pistachios 1/2 cup pepitas (preferably activated) 1.5 tablespoons of Peptipro Supergreens Collagen powder 3 cups puffed Amaranth 1/4 teaspoon salt 250 grams dark chocolate (I use 70%) 1/4 cup coconut oil 2 tablespoons finely chopped pistachios for sprinkling Method: Grease a 12 x 8 inch lamington tin with coconut oil. Pour the hot water over dates and let sit for 5 minutes to soften then discard the water. Blend the dates, coconut oil, peanut butter, tahini, honey and vanilla in a food processor until a smooth ball forms. Remove the mixture from the food processor and place into a large mixing bowl. Combine the almonds, pistachios, Supergreens Collagen powder and salt in the food processor and blend until coarsely chopped. Add the nut and puffed amaranth to the date mixture and mix together with your hands. Press the mixture into the greased tray and refrigerate. Melt the dark chocolate and coconut oil in a heat proof bowl over a saucepan of gently boiling water. Pour the melted chocolate over the Supergreen slice and sprinkle with chopped pistachios and additional Peptipro Supergreen Collagen powder if desired. Return to the fridge to set. Cut into pieces and store in the fridge for up to 1 week.
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SUPER LOADED CHOCOLATE BARK
SUPER LOADED CHOCOLATE BARK Makes roughly 7 x 10 inch slab Ingredients: 200 g dark chocolate chopped 30 grams cacao butter 1 teaspoon of raw honey 1 teaspoon of vanilla 1 tablespoon of Peptipro Supergreens Collagen Handful of goji berries Handful of whole almonds (preferably activated) Handful of flaked coconut Sprinkle of bee pollen Method: Line a tray with baking paper. Melt the dark chocolate in a bowl over a pan of gently simmering water. Do not let water into the chocolate. Melt the cacao butter in the same way. Remove and allow to cool down a little then add the honey, vanilla and Peptipro Supergreens Collagen powder to the melted cacao butter and stir with a spoon until well incorporated. Set aside until required. Pour the melted dark chocolate onto the prepared baking sheet and use a spatula to spread it out into a rough rectangle shape. Scatter with almonds, goji berries, coconut flakes, and bee pollen. Spoon, dollops of green chocolate on top of the fruit and nuts. Add more nuts and seeds into the green chocolate to complete. Set aside to set then snap apart or use a sharp knife to chop the slab into pieces. Store in an airtight container for up to 2 weeks.
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CITRUS ELECTROLYTE ICY POLES
Makes 6 icy poles. Ingredients 2 cups coconut water 0.5 cup freshly squeezed orange juice (1-2 oranges) 0.5 cup freshly squeezed lemon juice (2-3 lemons) 2 tablespoons Peptipro Collagen Hydrolysate powder 1 teaspoon fine Himalayan salt 2 tablespoons raw honey or maple syrup 1 lemon sliced into rounds (optional) Method Strain the orange and lemon juice to remove the pulp and pour into a large jug. Add the coconut water, salt, honey and Peptipro Collagen Hydrolysate powder and whisk until the honey and collagen powder are incorporated. Pour the electrolyte mixture into icy pole moulds. Add a round of sliced lemon to each mould (optional). Transfer to the freezer for a minimum of 6 hours to freeze!
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