Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Friday, November 6, 2009
3 packages unflavored gelatin
1 cup ice cold water, divided
2 cups honey
1/4 teaspoon sea salt
1 teaspoon vanilla extract
1/4 cup unsweetened coconut shreds
Coconut oil or butter for greasing pan
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Use the whisk attachment.
In a small saucepan combine the remaining 1/2 cup water, honey and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the honey syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows.
Grease a 13 by 9-inch glass baking pan. Add the shredded coconut and move around to completely coat the bottom and sides of the pan. Save any extra for coating marshmallows after cut.
When ready, pour the mixture into the prepared pan, using a lightly oiled or greased spatula for spreading evenly into the pan. Dust the top with enough of the remaining shredded coconut to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel or scissrs, dusted with coconut flour. Once cut, lightly dust all sides of each marshmallow with shredded coconut, using additional if necessary. Store in an airtight container for up to 3 weeks.