Apple Chaider & Paleo Gingerbread Marshmallows
 
Prep time
Cook time
Total time
 
Dana:
Serves: 4+ servings
Ingredients
For the marshmallows
  • 1 cup filtered water, divided in 2
  • 3 Tbsp Vital Proteins grass-fed, pastured raised gelatin
  • ½ cup maple syrup
  • ½ cup local honey
  • 2 tsp vanilla extract
  • 1 Tbsp arrowroot powder
  • 2 Tbsp homemade powdered sugar, below
  • 1 tsp gingerbread spice blend, below
  • 1 tsp melted coconut or avocado oil, for greasing a spatula
For the powdered sugar
  • 1 cup maple sugar (sub: coconut sugar)
  • 1 Tbsp arrowroot powder or tapioca starch
For the gingerbread spice blend
  • 1 Tbsp cinnamon
  • 1 Tbsp ground ginger
  • 1 Tbsp maple sugar
  • ½ Tbsp nutmeg
  • ½ tsp cloves
  • ½ tsp allspice
  • ½ tsp cardamom
  • ⅛ tsp ground black pepper
For the Apple Chaider
  • 4 cups apple cider
  • 2 chai tea bags
Directions
  1. Grease an 8x8 square baking pan and line it with parchment paper.
  2. In the base of a stand mixer (or large mixing bowl), pour ½ cup water and sprinkle 3 Tbsp gelatin on top of it. Allow to sit while you make the marshmallow base.
  3. Combine the remaining ½ cup water, maple syrup and honey, and vanilla extract in a medium sized saucepan. Bring to a boil, and continue to cook at a boil until the temperature reads 235 - 240 F with a candy thermometer. This should take about 10-15 minutes. Check the temperature at 10 minutes, and at 2 minute intervals until it comes up to the 235-240 F.
  4. Meanwhile, make the gingerbread spice blend: in a small bowl, mix together the cinnamon, ginger, maple sugar, nutmeg, cloves, allspice, cardamom, and black pepper until well combined. This will make more than you need for the recipe. Set aside for now.
  5. When the mixture comes up to temperature, remove from the heat. Turn the stand mixer on low, and carefully and slowly pour the mixture into the stand mixer, while you gradually increase the mixer’s speed. (You can also use a hand mixer) Once you’ve poured the entire mixture in and reached top speed, sprinkle in 1 tsp gingerbread spice blend, and allow to mix for about 6-7 minutes (or about 10 minutes with a hand mixer). It should resemble marshmallow fluff at this point.
  6. Using a spatula greased with coconut or avocado oil, immediately pour the marshmallow fluff into the greased pan. Smooth out the top with the spatula as best you can.
  7. Allow the marshmallows to sit at room temperature for about 3-4 hours, to firm, before cutting them.
  8. While they’re firming, make the powdered sugar: combine 1 cup maple sugar and 1 Tbsp arrowroot flour in the food processor, and let it blend for about 30 seconds. Cover the top with a kitchen towel so you don’t have sugar flying everywhere. You now have powdered sugar! Transfer to a glass storage container for later use. You won’t use all of it for this recipe.
  9. Dust a cutting board with 1 tsp arrowroot flour and 1 Tbsp of the powdered sugar. Remove the marshmallows from the pan using the parchment paper, and place them on top of the cutting board. Use a large, sharp knife to cut into squares (or whatever shape you’d like!) And roll them around in the flour/sugar. This will prevent them from sticking together, and will help them caramelize if you want to roast them!
  10. For the chaider, heat the cider and chai tea bags until simmering. Turn off the heat and allow the tea bags to steep for another 2 minutes, then discard them. Top with gingerbread marshmallows, and drink up!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/apple-chaider-paleo-gingerbread-marshmallows/