Elderberry Gummies

So, you’ve heard me talk about the endless benefits of Elderberries, and I’ve shared my favorite Elderberry Syrup recipe.

But you’ve got tiny humans in your house… and lets face it, they may not be so keen on the idea of swallowing a spoonful of some mystery flavored, black-ish purple liquid… (if they only knew just how yummy it really is.) 

Elderberry Syrup 2

 

If that is the case, or you just want to see your kids get REALLY excited about consuming a powerful, antioxidant rich, vitamin packed remedy, then these babies are just what you are looking for.  They’re cute, they’re sweet and they’re super fun to eat!  My kiddos are crazy about them.  It’s just another fun step into the world of Redeeming Comfort Food when you can take a sugary-treat like gummy candies and replace them with something like this.

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And the best part?  They are a cinch to make.  

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Elderberry

Here is what you will need:

1 cup Elderberry Syrup

1/4 cup Gelatin (Good quality)

1/2 cup Hot (not quite boiling) Water

Silicone molds (or a glass dish)

Here is what you do…

  1. Add 1/4 cup of gelatin to 1/4 cup cooled Elderberry Syrup.  Mix well to temper the gelatin.
  2. Add 1/2 cup hot water and stir until smooth.
  3. Add the remaining Elderberry Syrup and stir (once again) until smooth.
  4. *Carefully pour into greased molds or dish.
  5. Refrigerate until firm (approx. 2 hours)
  6. Take as needed (see my Elderberry Syrup recipe for dosage details) 

*I place my silicone molds on a large cookie sheet to catch any spillage and make the molds more stable while moving into the refrigerator.

Elderberry Gummies

Roasted Pumpkin Seeds

This is the time of year that everyone loses their minds over pumpkin everything, particularly pumpkin spice everything.  But I think often underrated is the humble pumpkin seed.  Whether you are carving your pumpkins with your kiddos, canning pumpkin from your garden or baking a from scratch pumpkin pie, don’t throw out all those yummy seeds!

A favorite treat around here; they are packed with nutrients and oh so yummy.  Don’t waste a single seed!

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Here’s how it works:

As you are scraping out the guts/seeds from your pumpkin, drop the seeds into a bowl of water to soak (floating them in some water seems to help the process of cleaning them up.)  Rinse in a colander to make sure you’ve gotten all the bits and pieces off of them.

*Note: I recently heard that if you are not carving your pumpkin, that you can bake the pumpkin before cleaning it which makes the seeds even easier to separate but I have not yet tried this method.

Spread out the seeds on a cookie sheet (you can line it with a tea towel for quicker drying if you like.)  Leave the seeds to dry completely before attempting to roast.  (I just leave mind for a day or so.)

When the seeds are dry, transfer them to a bowl and coat with 1-2 Tbl of oil then add seasonings of your choice.  (I’ll share my favorite blend in a minute.)

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I love to use the silicone baking mats but parchment paper or tin foil will work as well.

Bake in a 325 degree oven for 10-20 minutes until they reach the right color.  You will have to keep a close eye on them, they burn easily.

And that’s all folks, it’s that simple.

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Roasted Pumpkin Seeds


Ingredients:

Seeds from 1 pumpkin

1-2 Tbl Olive oil

1 1/2 tsp of sea salt of mineral salt

1 1/2 tsp onion powder

1 tsp garlic powder

1 tsp chili

Instructions:

1. Scrape seeds from pumpkin
2. Soak/Rinse seeds and remove pumpkin “guts”
3. Dry seeds thoroughly
4. Toss seeds in olive oil & seasonings
5. Roast in 325 degree oven for 10-20 minutes (watching carefully)


Roasted Pumpkin Seeds

Happy Fall Everyone!!!