Want to try a slice that is delicious AND good for your gut health?
I've shied away from making marshmallow previously as it felt too labour intensive and it felt like too much could go wrong, but as I've been experimenting this week with this recipe, I've learned it's actually really simple!
The other thing that attracted me to developing this healthy spin on the original, was to explore using gelatin for all it's gut health benefits. Did you know gelatin improves gut health and digestion, protects our joints, improves sleep quality, lifts mood and cognitive ability, improves skin health, heart health, maintains strong bones and helps you feel full longer?
I know! Quite amazing! I'm sure you don't need any more reasons to try it for yourself!
Makes: 10 slices
Time: 40 mins
1. Line a baking tray with baking paper. I use a large loaf pan as I like a tall slice, but a 20x20cm slice tin will do fine also.
2. Heat oven to 180 degrees.
3. In a bowl, combine almond meal, cinnamon, baking powder and vanilla.
4. Melt coconut oil and combine with rice malt syrup. Add wet ingredients to dry and combine.
5. Spread base mixture into prepared pan and place in the oven for 12 minutes, or until cooked through and slightly golden on top (I like mine slightly fudgy instead of crumbly). Once cooked, remove from oven and transfer to the fridge to cool while you make the marshmallow.
6. Combine gelatin with half of the water and whisk to combine.
7. In a pot over the element, heat the remaining water, rice malt syrup and vanilla until it boils. Continue to boil the mixture for 7 minutes, then remove from heat.
8. To the bowl of gelatin, slowly add the syrup mixture using an electric cake mixer or an electric beater (or handheld whisk if you don't have the others) on slow to combine.
9. Continue to beat the mixture for 10 minutes, or until it becomes fluffy and like thick marshmallow cream. Add the raspberry powder towards the end of the 10 minutes.
10. Spread the marshmallow layer over the cooled biscuit base and spread flat with a spatula.
11. Sprinkle with cacao powder if desired, or extra raspberry powder would be great also.
12. Let the marshmallow set completely before attempting to cut the slice (usually 30 mins to an hour). Store in the fridge for up to a week.
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I don't know about you, but lolly cake was always the slice I gravitated towards as a kid and teen, but when I became more health conscious and realised that malt biscuits, condensed milk and Eskimo lollies were less than nourishing, I tried to make better choices. But the other day I decided nobody should have to miss out and decided to healthify it.
Like the majority of my recipes, they are many easy substitutions such as a different nut butter, nut or dried fruit. It's adaptable to your own tastes and I've tried it with chopped dates, dried blueberries and walnuts and it was fabulous!
Featuring my favourite oats and banana, I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies.
I adapted a lactation cookie recipe I made on repeat a few months ago when Hope was born. Pulled out the brewers’ yeast and flax meal and added some ground chia and almond butter for healthy fats.
I whipped up these protein-packed bites using NuZest Chocolate Clean Lean protein powder, but you can use any kind of protein powder you like.
As you can see, my chocolate coating skills leave a lot to be desired, and I've since had recommended to insert a toothpick and roll the bite in the chocolate to get an even coverage all around. Try that and let me know how you go.