I love summer. Apart from sunbathing (not so much in Northern Germany at the moment) and swimming in the lake (it’s chilly, but I did dare anyway yesterday) summer means fresh fruit directly from the garden! As some of you might know from my Instagram account I live at my parents’ house in the countryside for a couple of months at the moment before moving abroad later this year.
In addition to a beautiful herb garden they have plenty of red currant and gooseberry bushes, it’s amazing. While the gooseberries are not quite ripe yet we have already harvested loads of red currants. In fact so many that we barely know what to do with them! My mum is making lots of jam at the moment and she has also baked more than one red currant cake 🙂
I think red currants are beautiful with their bright red colour, don’t they look like tiny little rubies? On top of that they are also packed with important vitamins and minerals like vitamin C, vitamin K, magnesium, iron and potassium. Like most berries they contain antioxidants that help to fight free radicals in your body.
Last but not least, red currants are a fiber-rich food. One cup contains about 5 grams of (mostly soluble) fiber! That’s a good part of the daily recommended fiber intake (approximately 38g for men and 25g for women). Foods high in fiber take longer to digest and thus help to keep you full longer. In addition to all of that red currants are low in calories and fat, the perfect snack!
I have used fresh red currants to top my oatmeal and smoothie bowls for the last few weeks, but I wanted to try a little something different. So I thought why not pair them with another superfood for an even greater nutritional impact: gelatin.
I’m sure I have said it before but I can’t get enough of making my own gummies. Gelatin from grass-fed animals is such a nutritional powerhouse! You can read all about why I like to use gelatin on a regular basis in my previous post about making your own gummies.
I decided to add some banana and raw local honey to balance the tartness of the red currants and for me the taste was perfect. If you’d like the sour taste of the red currants to be predominant feel free to use a bit less honey, or omit it completely. I hope you’ll enjoy them xx
Red Currant & Banana Gummies (Paleo, Gluten-free, Dairy-free)
Makes 20-25 gummies
- 365g red currants
- ½ banana
- 45g honey
- 4 tablespoons (40g) gelatin
- 200ml water
- Add red currants, banana and water to a small saucepan. Bring to a boil.
- Reduce heat to low and let simmer for 8-10 minutes, until the red currants have released their juices. Stir occasionally.
- Using an immersion blender, blend everything until liquid. Be careful when blending hot liquids!
- Add honey and stir until incorporated.
- Add gelatin, 1 tbsp at a time and quickly whisk to incorportate.
- Pour into your mould of choice, I used a 20 x 15 cm container that I lined with baking paper so it would be easier to remove the gummies.
- Refrigerate until firm, at least 2 hours. Then lift out of the container holding the edges of the baking paper and cut into squares.
- Move to air-tight container and keep them in the fridge.
Stored in an air-tight container in the fridge the gummies will keep for about 5 days.