Note from Heather: This is a guest post from Jenni at The Urban Poser– one of my favorite bloggers! Jenni is a mom and yoga instructor who is rebuilding her body with GAPS after a hard-and-fast run in with an autoimmune disorder. Right before “the event” she’d messaged me about buying my elliptical trainer (you know, the one that has been sitting in my garage for FOUR years) – and then she disappeared. It wasn’t like her to do that, but the thing that happened next was really not like me: I emailed her . . . unsolicited . . . advice.
After consulting with her doctor Jenni decided to try GAPS. Then she rewarded my bad behavior by posting uh-mazing GAPS friendly recipes like these Pumpkin, Apple, Bacon & Chive Biscuits and Coconut Flour Chai Cupcakes. Hmmm . . . maybe I should tell the family interested in buying our hot tub about how I nixed hubby’s B.O. with only three ingredients. Then again, maybe not. 🙂 Here’s her fabulous post!
As The Sun Goes Down Earlier These Days . . .
I find my mind drifting with anticipation to the the smells of chimney smoke in the cool winter air. I can almost taste the warm chai on my tongue along with some chewy gingerbread men and and a few spicy peppermint sticks. But more than all of this, I anticipate one of our longest running family traditions. Making home made MARSHMALLOWS!
Now, we don’t make just any old marshmallows. We make vanilla bean, gingerbread, chai, lemon and even peppermint ones. Not only do we love to eat them…we love to give them away. Marshmallows make great gifts and if you pair them up with some grain free graham crackers and a few roasting sticks, you can make some amazing ‘Smore’ packages. (Look for a great ‘graham cracker’ recipe in Heathers new book ‘Nourished Baby‘.)
The marshmallow recipe below uses ‘grass fed’ beef gelatin by Great Lakes. It is also made with raw organic honey instead of corn syrup, making these marshmallows a great option for GAPS and SCD style diets.
Perhaps you’ll make these tasty marshmallow treats a part of your families holiday traditions just like we did.
- Grease an 8x8(or larger) pan and line with unbleached parchment paper in both directions. Leave some length to use as handles when removing your finished marshmallows.
- In your mixer bowl, add the gelatin with ½ cup of water
- While the gelatin is softening, pour the other ½ cup of water in a sauce pan along with the honey, vanilla and the salt. Turn the burner to a medium high heat, bringing the mixture to a boil. Place a candy thermometer in the sauce pan and continue to boil the mixture until it reaches 240 degrees (the soft ball stage). This will take approx. 7-8 min. Immediately remove from the sauce pan from the heat.
- Turn your standing mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick like marshmallow creme (about 10 min).
- Turn off the mixer and transfer the marshmallow creme to the prepared pan. Remember, if using a coating, add it to the bottom of the pan first before transferring the marshmallow creme. Smooth the top (add more coating if using one). Pat to smooth again.
- If you are not using a coating then lightly grease your hands with oil and pat smooth. This will keep it from sticking to your fingers. Alternatively you can press it down with parchment paper, leaving it there till the marshmallows are completely set.
- Coating options: Try all kinds of crushed nuts, coconut, almond flour mixed with spices, cocoa....
- Also try adding spices, coca and different flavored extracts to your boiled mixture.
- The possibilities are really endless!
- When set, remove the marshmallows by lifting from the parchment paper flaps. Cut to desired size and enjoy!