Marshmallows
Prep:
|
Cook:
20-25 squares
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Ingredients
2 packets (5 tsp) SCD-approved unflavored gelatin
½ cup + ⅓ cup cold water
¾-1 cup honey
3 egg whites
coconut flour for dusting
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2 packets (5 tsp [25 ml]; 14 grams) SCD-approved unflavored gelatin
120 ml + 80 ml cold water
255-340 grams honey
3 egg whites
coconut flour for dusting
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P2
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Nut Free
Soy Free
Instructions
- Soften the gelatin in a ½ cup (120 ml) of the cold water.
- Meanwhile, in a small stove pan, over medium heat, pour in the ⅓ cup (80 ml) water and honey.
- Allow the honey to get soft and then remove from heat.
- Add the gelatin into this mixture until it dissolves.
- Let it cool down for 15-20 minutes.
- In separate bowl, beat the egg whites until stiff.
- Slowly add the gelatin-honey mixture into the egg whites bowl and fold it in.
- Pour it onto a wax paper spread into a 9x13-inch (23x33-cm) baking dish.
- Place it in the refrigerator and let it set for 2-3 hours until firm.
- Lastly, cut the set marshmallow into square pieces.
- Dust or dab the pieces lightly in the coconut flour (this will remove the stickiness).
- Wrap individually in wax paper and store in fridge.
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Nutritional Info
Storage
Notes
*Separation of honey towards the bottom might occur after refrigeration. This is okay. These marshmallows come out fluffy yet solid (thanks to the gelatin), so they are easy to handle and can be eaten without mess. Great for serving at a kid's party or on play dates.
This recipe was originally published in
The SCD for Autism and ADHD: A Reference and Dairy-Free Cookbook for the Specific Carbohydrate DietUsed with permission from
SCD Recipe
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