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Marshmallow Slice


by Nicky Skinner December 07, 2017

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

INGREDIENTS:

Biscuit base:

  • 2 cups almond flour
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla essence
  • 2 tsp rice malt syrup
  • 2 Tbsp coconut oil (or butter if tolerate dairy)

Marshmallow layer:

  • 3 Tbsp gelatin powder (I use Great Lakes brand from iherb)
  • 250ml water
  • 1/2 cup rice malt syrup
  • 1 tsp vanilla essence
  • 3 tsp raspberry powder (optional, but I like the pink colour!)
  • raw cacao powder for dusting

DIRECTIONS:

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. 

 

 




Nicky Skinner
Nicky Skinner

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