Side Pannel
Cinnamon Dusted Paleo Marshmallows
Cinnamon Dusted Paleo Marshmallows
- Recipe Submitted by Whoopie on 10/24/2014
Category: Holiday, Desserts
Ingredients List
- 3 Tbsp gelatin (where to buy gelatin)
- 1 cup of filtered water divided into ½ cups
- ½ cup honey (preferably raw) (where to buy raw honey)
- ½ cup maple syrup (grade B organic) (where to buy grade B maple syrup)
- 2 tsp. vanilla (where to buy vanilla)
- 2 tsp. arrowroot powder (where to buy arrowroot powder)
- 2 tsp. cinnamon (where to buy cinnamon)
- ¼ tsp sea salt (where to buy quality sea salt)
- Parchment paper
Directions
Line an 8×8 baking dish with parchment paper and grease with a small amount of coconut oil.
Sprinkle the cinnamon/arrowroot powder mix on the parchment paper and spread evenly.
Warm ½ cup of water on low heat and combine with gelatin and mix well (I use an immersion blender for this).
Pour the remaining ½ cup of water in small pot and combine with honey, maple syrup and salt.
Heat on medium-high for approximately 10 minutes on your large burner.
Once finished, immediately but SLOWLY combine the gelatin and honey mixture into a bowl with mixer on highest setting.
Mix on high until color lightens and the mixture becomes light and fluffy (this may take up to 10 minutes).
Pour mixture into prepared 8×8 baking dish and let cool in the fridge for 1 to 4 hours depending on how firm you want the marshmallows (less time = less firm).
Sprinkle the cinnamon/arrowroot powder mix on the parchment paper and spread evenly.
Warm ½ cup of water on low heat and combine with gelatin and mix well (I use an immersion blender for this).
Pour the remaining ½ cup of water in small pot and combine with honey, maple syrup and salt.
Heat on medium-high for approximately 10 minutes on your large burner.
Once finished, immediately but SLOWLY combine the gelatin and honey mixture into a bowl with mixer on highest setting.
Mix on high until color lightens and the mixture becomes light and fluffy (this may take up to 10 minutes).
Pour mixture into prepared 8×8 baking dish and let cool in the fridge for 1 to 4 hours depending on how firm you want the marshmallows (less time = less firm).
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