Homemade Marshmallows

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I can’t keep little (or big) hands away from these tasty and healthy treats! Made with real marshmallow root and grass-fed gelatin, these are immune-boosters and gut-healers. I make a large batch of strong marshmallow tea and freeze what I don’t use immediately to have on hand for easy future batches. Astragalus can be substituted for marshmallow and offers a similar taste and adaptogenic and immune-boosting properties. Marshmallows can be dusted with toasted coconut or dipped in carob/chocolate for extra texture and taste. Just another example of the tasty and healthy Equilibrium Diet!

  • 2/3 cup marshmallow tea for the pan (or astragalus)
  • 2/3 cup marshmallow tea for the mixing bowl (to soften the gelatin)
  • 3 TB grass-fed gelatin powder
  • 2/3 cup honey, agave or xylitol powder
  • 1/8 tsp sea salt
  • 1 tsp vanilla stevia
  • 1/2 tsp vanilla extract

Spray a 16 by 8 inch pan with coconut oil. Use a stand mixer to soften the gelatin by whisking in gelatin powder to cold/cool 2/3 cup marshmallow tea or water, beat on low to medium while you boil the other 2/3 cup in a small pan on the stove.

Add sweetener, salt, stevia and vanilla to the tea on the stove and bring just to a boil. Once it is boiling, add it slowly to your mixing and now softened gelatin in the stand mixer.

Whip on high until consistency is like a meringue and holds its peaks. Quickly pour fluffy marshmallow crème into greased pan to cool completely. Once cool, cut with a very sharp or serrated knife and store covered on the countertop. (Most of the time they will melt if put in the refrigerator.)

For marshmallow tea/infusion – boil 1 TB dry marshmallow root with 3 cups of water for at least 20 min. If preparing an infusion, allow to sit after boiling for 12 hours. Strain the tea to remove the root.

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