Gut Healing Marshmallow Recipe from Mila's Meals
A recipe for gluten-free, sugar-free, dairy-free marshmallow. A delicious and nutritious, gut-healing sweet you can feed to your children everyday (with a clear conscience)!
marshmallow, recipe, gelatine, gelatin, gut healing, sugar free, dairy free, gluten free, delicious and nutritious, healthy sweets, Mila's Meals
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Marshmallow Recipe

Delicious and nutritious marshmallow (gluten-free, sugar-free & dairy-free with gut-healing gelatine)

Homemade Marshmallow Recipe

 

(Gluten-free, refined sugar-free and dairy-free of course!)

Here is the oh-so-easy way to make delicious and nutritious marshmallows that taste SO much better than the store bought ones! …

*This recipe is not in my book ‘Mila’s Meals: The Beginning & The Basics’.

 

Key: gluten-free, sugar-free, dairy-free, egg-free, grain-free, Paleo, for adults too

Makes: 30

Prep Time: 25 minutes

Total Time: 2.5 hours

Mama’s Notes:

These marshmallows are so easy to make and only require 5 ingredients!

The marshmallows available in the shops contain harmful food colourings, sweeteners, flavourings and preservatives – these homemade ones actually have healing properties! This is thanks to the gelatine (see more below).

Chef’s Notes:

When it comes to marshmallow variety you are only limited by your imagination! You can add a multitude of different toppings such as nuts, coconut shreds or cacao powder.

INGREDIENTS

  • 1 C Filtered Water
  • 3 T. Grass Fed Beef Gelatine
  • 1 cup Organic Maple Syrup (or Raw Honey)
  • 1 t. Organic Vanilla Essence
  • 1/4 t. Desert or Sea Salt
  • 1-2 t. Beetroot Juice (optional – used to make pink marshmallow)
  • Coconut Oil for greasing

METHOD

  1. Line a 20cm x 20cm dish with greased baking paper ensuring the paper hangs over all the edges (you will use this as handles to lift the marshmallow out once it has set.
  2. Place the gelatine in a mixing bowl / in the bowl of your standing mixer and add 1/2 cup water.
  3. Pour the other 1/2 cup water into a small sauce pan and add the maple syrup (or honey), vanilla essence and salt.
  4. Place on the stove over medium high heat and bring to a boil.
  5. Leave the mixture to boil for 8 minutes then remove from the heat.
  6. Return to the mixing bowl / standing mixer with the saucepan.
  7. Turn a hand-held mixer / your standing mixer to low/med speed. Start mixing the water-gelatine mix and slowly pout in the maple syrup/honey mixture.
  8. Once all the maple syrup/honey mixture has been added to the water-gelatine mixture, turn the mixer to high speed and watch magic happen! You will see the beige runny mixture turning into a pure white thick creme!
  9. Continue mixing for 10 minutes.
  10. If you want pink marshmallow, add the beetroot juice while the mixer is running drop by drop until you have your desired colour. (I usually remove half the mixture at this stage to use for white marshmallow and then add the beetroot juice to the other half.)
  11. Turn off the mixer and transfer the marshmallow creme to your prepared dish.
  12. Grease your hands with coconut oil and use them to smooth the top of the marshmallow.
  13. Place in the fridge to set (this will take approximately 2 hours).
  14. When set, remove the marshmallow from the dish and cut into cubes.
  15. Store marshmallows in a sealed container the fridge where they will keep for 1 week.

Marshmallow Magic!

Great Lakes Gelatin

Great Lakes Beef Gelatin is a time-trusted ingredient that every foodie should have in their pantry. It’s just so versatile. Thicken soup and broth, whip up mousse, make marshmallows, and get your gummy on! It’s also 100% pure, free from additives, colouring, flavouring and preservatives.

 

AVAILABLE AT FAITHFUL TO NATURE.

Getting creative with Marshmallow…

Marshmallow Mushrooms

Do you want to make the fairy “mushrooms” like the ones on Mila’s 3rd Birthday Cake?

Instructions

 

  1. Grease a sheet of baking paper with coconut oil.
  2. Cut into 10cm x 5cm stips
  3. Wrap the strips around a kokie/similar shaped object and join with sticky tape.
  4. Prepare the marshmallow mixture as above.
  5. Scoop the marshmallow mixture into a plastic piping bag.
  6. Pipe the mixture into the paper tubes.
  7. Place on a tray and then into the fridge to set.
  8. Once set, cut the sticky tape and unwrap the marshmallow tubes.
  9. Cut to size.
  10. Use a toothpick, bamboo skewer or pretzel stick to join a marshmallow to a strawberry. Leave enough space at the bottom of the skewer to insert the ‘mushroom’ into the cake.

 

Marshmallow Mushroom’s in the making…

You can also use this marshmallow as an icing for cakes or biscuits!

Did I say these were medicinal?

 

The health benefits in these marshmallows comes from the gelatine.

 

What is Gelatine?

Gelatine powder is a is flavourless, translucent substance derived from the processing of animal connective tissue and bones to extract collagen, an insoluble fibrous protein. Once extracted and powdered, gelatin dissolves in hot liquids and becomes more solid as it cools. It is commonly used as a gelling agent in gummy sweets, marshmallows, desserts, ice cream, dips and some yogurts.

Gelatine contains easy to digest (bio-available) calcium, magnesium, phosphorus, silicon, sulphur, amino acids and trace minerals.

 

It is important to note, however, that not all gelatine is created equal (as with most foods!) Where possible buy organic gelatine from grass fed animals. I say where possible, because I have been unable to find a locally produced one here in South Africa. The gelatine brands I have found all contain the preservative Sulphur Dioxide and I fear they come from conventionally raised animals who are fed GMO corn, in feed lots under terrible conditions.

 

BUT…

 

Great Lakes Gelatin is now available in South Africa from Faithful To Nature.

Gelatine used to be a big part of healthy traditional diets when people regularly consumed bone broths as well as the fibrous tissues and organs of animals. While I am a big fan of drinking bone broth (and I really encourage you to give it a try), the little ones may not be so keen on it. So another way to get the healing benefits of gelatine into your diet is to use it in these marshmallows, gummy sweets or in homemade Jelly.

 

 

Enjoy!

 

This recipe first appeared in the blog post about Mila’s 3rd Birthday Party – you can read the blog post and see the other food I prepared for it here.

Add this recipe to your collection:

Homemade Marshmallows

The oh-so-easy way to make delicious and nutritious marshmallows that taste SO much better than the store bought ones!
Prep Time25 mins
Setting Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert, Snack
Keyword: dairy-free, egg-free, gluten-free, grain-free, nut-free, refined sugar-free
Servings: 30
Author: Catherine Barnhoorn | Mila's Meals

Equipment

  • mixing bowls
  • electric beater / stand mixer
  • Saucepan

Ingredients

  • 1 cup water
  • 3 tbsp grass-fed beef gelatine
  • 1 cup organic maple syrup or raw honey
  • 1/4 tsp desert or sea salt
  • 1-2 tsp beetroot juice optional, used to make pink marshmallow
  • coconut oil for greasing

Instructions

  • Line a 20cm x 20cm dish with greased baking paper ensuring the paper hangs over all the edges (you will use this as handles to lift the marshmallow out once it has set.
  • Place the gelatine in a mixing bowl / in the bowl of your standing mixer and add 1/2 cup water.
  • Pour the other 1/2 cup water into a small sauce pan and add the maple syrup (or honey), vanilla essence and salt.
  • Place on the stove over medium high heat and bring to a boil.
  • Leave the mixture to boil for 8 minutes then remove from the heat.
  • Return to the mixing bowl / standing mixer with the saucepan.
  • Turn a hand-held mixer / your standing mixer to low/med speed. Start mixing the water-gelatine mix and slowly pout in the maple syrup/honey mixture.
  • Once all the maple syrup/honey mixture has been added to the water-gelatine mixture, turn the mixer to high speed and watch magic happen! You will see the beige runny mixture turning into a pure white thick creme!
  • Continue mixing for 10 minutes.
  • If you want pink marshmallow, add the beetroot juice while the mixer is running drop by drop until you have your desired colour. (I usually remove half the mixture at this stage to use for white marshmallow and then add the beetroot juice to the other half.)
  • Turn off the mixer and transfer the marshmallow creme to your prepared dish.
  • Grease your hands with coconut oil and use them to smooth the top of the marshmallow.
  • Place in the fridge to set (this will take approximately 2 hours).
  • When set, remove the marshmallow from the dish and cut into cubes.
  • Store marshmallows in a sealed container the fridge where they will keep for 1 week.

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