GAPS Friendly Marshmallows
Delicious and easy to make marshmallows . Photo by Krys Lojek
Ingredients:
1 cup filtered water (split into half cups)
3 Tbls Grass fed beef gelatine (Great Lakes Brand Recommended)
1/2 cup organic honey or to taste
1 tsp organic vanilla extract (or other) gluten free organic extract
1/4 tsp sea salt
Method:
Line a 8x8cm pan with baking paper
Dissolve 1/2 cup of filtered water with the 3 tablespoons of gelatine and leave aside to 'bloom'. Becomes a very thick consistency.
In a pan, heat the remainder of the water, honey, vanilla and sea salt. Heat till a gentle boil and add gelatine. Stir well.
Take off heat and allow to cool to room temperature.
Using a handheld beater whip the gelatine till an egg white consistency.
Poor into prepared lined pan and place in fridge to set.
Options:
Roll cut squares of marshmallow in toasted shredded coconut
Colour with pureed fruit or drops of beetroot to get pink colour.
Add chocolate and flaked almonds to decorate
1 cup filtered water (split into half cups)
3 Tbls Grass fed beef gelatine (Great Lakes Brand Recommended)
1/2 cup organic honey or to taste
1 tsp organic vanilla extract (or other) gluten free organic extract
1/4 tsp sea salt
Method:
Line a 8x8cm pan with baking paper
Dissolve 1/2 cup of filtered water with the 3 tablespoons of gelatine and leave aside to 'bloom'. Becomes a very thick consistency.
In a pan, heat the remainder of the water, honey, vanilla and sea salt. Heat till a gentle boil and add gelatine. Stir well.
Take off heat and allow to cool to room temperature.
Using a handheld beater whip the gelatine till an egg white consistency.
Poor into prepared lined pan and place in fridge to set.
Options:
Roll cut squares of marshmallow in toasted shredded coconut
Colour with pureed fruit or drops of beetroot to get pink colour.
Add chocolate and flaked almonds to decorate