FAILSAFE gummy bears

franceswalker@thefoodinto
Feb 15, 2019
2 min read

Updated: Oct 27

Having easy to make yummy treats is really handy when reducing salicylates, amines (also known as histamines )and glutamates in your diet as well as additives such as artificial colours and flavours that you can often find in lollies. If you are reducing salicylates, amines (or histamines) and glutamates in your diet as per the RPAH (Royal Prince Alfred Hospital) or FAILSAFE elimination diet, or just avoiding additives such as artificial colours, this is an excellent treat or party food for a child or our inner child (adults such like me who love gummy bears).

A safe low salicylate and histamine yummy treat instead of the supercharged artificially coloured and artificially coloured flavoured commercial lollies and treats. Sweetness can be adjusted according to taste.

JOIN THE COMMUNITY: BRAND NEW Dietitian led Facebook group: Amines, Salicylates and Glutamates: The Food Intolerance Dietitian for great information and community support.

INGREDIENTS

1/3 cup pear syrup (if moderate salicylates can use pear juice)
1 1/2 tablespoon powdered gelatine
1 TBSP rice malt syrup (can also use pure maple syrup)
3/4 tsp citric acid (for zing)

Colour: red cabbage (puree and press through a sieve for purple juice) and/or saffron threads (not imitation saffron).

Note that the citric acid and the red cabbage will make a blue colour so leave out the citric acid if you want to retain the lovely purple colour.

Gelatine contain sulphites (an additive) whch will be listed in the allergen statment on the label however all sulphites will boil off. If you are very sensitivie, take care not to breath in the fumes when the gelatine is being boiled, and use an exhaust fan, and open windows so the airborne sulhite will easily disperse.

Double the recipe for a larger quantity.

METHOD

Combine pear syrup, rice malt syrup and citric acid and preferred colour (or add no colour: nude gummies!)
Add powdered gelatine and let stand for 5 minutes
Transfer to a small saucepan on medium heat and stir for 5 -10 minutes until well mixed. Remove saffron threads (if using).
Fill silicon moulds (use a pourer with a tip), taking care not to overfill
Place in fridge until set (for example 1/2 hour)
Peel away silicon mould.

So easy, fun to make and super yum!