With their warm, spicy gingerbread flavors, these Paleo Gingerbread Marshmallows make a delightful holiday treat. These are ideal for hot cocoa, snacking, or giving as gifts during the holiday season because they are made with natural sweeteners.
Ingredients: 1/2 cup cold water. 3 tablespoons grass-fed gelatin. 1/2 cup honey. 1/4 cup blackstrap molasses. 1 tablespoon ground cinnamon. 1 teaspoon ground ginger. 1/2 teaspoon ground cloves. 1/4 teaspoon sea salt. 1 teaspoon vanilla extract. 1/2 cup arrowroot powder for dusting.
Instructions: In a mixing bowl, combine the cold water and gelatin. Let it sit for about 10 minutes to bloom. In a saucepan, combine honey, blackstrap molasses, ground cinnamon, ground ginger, ground cloves, and sea salt. Heat over low heat, stirring until the mixture becomes liquid and well combined. Once the gelatin has bloomed, gently heat it over low heat or microwave for a few seconds until it becomes a liquid. Pour the molasses mixture into the gelatin and mix well. Add vanilla extract and mix again. Line an 8x8 inch 20x20 cm baking pan with parchment paper and dust it with arrowroot powder to prevent sticking. Pour the marshmallow mixture into the prepared pan and smooth the top. Allow it to set at room temperature for at least 4 hours or overnight. Once set, remove the marshmallow block from the pan and place it on a cutting board. Cut the marshmallows into squares or your desired shapes, dusting the knife or scissors with arrowroot powder to prevent sticking. Enjoy your Paleo Gingerbread Marshmallows!
Prep Time: 20 minutes
Cook Time: 0 minutes
the friday group