Recipes.

Turmeric Protein Bombs

By Meg Yonson


I Quit Sugar: Turmeric Protein Bombs
Photo by: Ella Martin
  • 15 servings
  • Prep - 15 mins
    Cooking - 2 mins
  • Total - 17 mins
I Quit Sugar: Turmeric Protein Bombs
Photo by: Ella Martin

Not only are these Turmeric Protein Bombs loaded with gut-healing goodness from our Gut Lovin' Gelatin, they're filled with a whack of nutritional benefits from the turmeric, cinnamon and maca. Plus the addition of cashew butter makes these gummies ultra creamy. What's not to love?!  

Servings: 15
Preparation: 15 mins
Cooking: 2 mins

Ingredients

  • 3 1/2 tablespoons I Quit Sugar's Gut Lovin' Gelatin.
  • 1 cup almond milk.
  • 1 cup cashew butter.
  • 2 teaspoons turmeric, ground.
  • 1 teaspoon cinnamon, ground.
  • 1/2 teaspoon vanilla powder.
  • 1 teaspoon maca.
  • 1/4 cup I Quit Sugar Organic rice malt syrup.
  • 1 pinch sea salt.

Directions

1. Dissolve the gelatin in 1/3 cup of cold water and let it sit for 5 minutes until it has become gel-like.

2. Heat the almond milk, cashew butter, turmeric, cinnamon, vanilla, maca, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.

3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.

4. Store in the fridge in an airtight container for up to a week.


Note

Styling by Gemma Lush. 

Not only are these Turmeric Protein Bombs loaded with gut-healing goodness from our Gut Lovin' Gelatin, they're filled with a whack of nutritional benefits from the turmeric, cinnamon and maca. Plus the addition of cashew butter makes these gummies ultra creamy. What's not to love?!

Ingredients

  • 3 1/2 tablespoons I Quit Sugar's Gut Lovin' Gelatin.
  • 1 cup almond milk.
  • 1 cup cashew butter.
  • 2 teaspoons turmeric, ground.
  • 1 teaspoon cinnamon, ground.
  • 1/2 teaspoon vanilla powder.
  • 1 teaspoon maca.
  • 1/4 cup I Quit Sugar Organic rice malt syrup.
  • 1 pinch sea salt.

Directions

1. Dissolve the gelatin in 1/3 cup of cold water and let it sit for 5 minutes until it has become gel-like.

2. Heat the almond milk, cashew butter, turmeric, cinnamon, vanilla, maca, rice malt syrup and sea salt in a saucepan until almost boiling. Remove from the heat and stir in the gelatin until it has dissolved.

3. Pour into a 10x15cm glass or plastic container. Refrigerate for 1 hour, then cut into squares.

4. Store in the fridge in an airtight container for up to a week.

Note

Styling by Gemma Lush. 

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