We are still on that gelatine vibe, with plenty of experimenting going on in the Planet Paleo kitchen. We have been playing around with recipes and ways to use our brand new Pure Gelatine powder. Last week we made a healthy chocolate mousse, and this week we are sharing a recipe for paleo marshmallows. Our pure Gelatine offers a fun and easy way to get in all the benefits of those collagen-building amino acids and revamp and boost the nutrition of recipes and snacks that we don’t usually associate with being super healthy.
If you haven’t seen or heard about our Gelatine powder yet… It is grass-fed and pasture-raised, meaning the cows are giving ample room to graze on their preferred foods. No GMO’s, hormones or antibiotics are used in the raising process, so this Gelatine is as clean and pure as can be. It’s also all ethically and sustainably sourced from select farms in South America. It’s rich in protein (91% pure protein) and those all-important collagen-building amino acids which support our skin, hair and nails, joints, bones, gut health and so much more.
Our amazing friend, Nutritional Therapist and recipe creator extraordinaire Phoebe from Natural Nourishment has created these incredible Paleo marshmallows using Gelatine powder and kindly shared with us the recipe and image for this blog post. Marshmallows may make you think back to your childhood and memories of sitting round a campfire toasting them or making smores. Regular marshmallows offer very little in the way of nutritional benefits, but Phoebe has revamped them as a refined sugar-free treat and nutrition-packed fluffy cloud of Paleo goodness…
- 1 Cup Cold Water
- 3 Tablespoons Planet Paleo Pure Gelatine
- 1 Tablespoon Planet Paleo Marine Collagen
- 1 Cup Honey
- Pinch of Salt
- 2 ½ Cups nibbly bits of choice (Nuts, Seeds, Buckwheat etc)
- 1 ½ Cups Coconut Chips
- Add ½ cup of water to a large glass bowl, sprinkle over the gelatine 1 tablespoon at a time, stirring to avoid clumps. Add the collagen, mix again & leave to one side.
- Add the other ½ cup of water & the honey to a small pan, bring to a gentle simmer, then leave to very gently reduce to a caramel for ~10 minutes.
- Slowly drizzle the caramel into the gelatine mix with the salt, beating with an electric whisk (you could do this in a stand mixer if you have one). Continue until you have added all of the caramel, then continue to beat for 8-10 minutes until you have a pillowy white cloud of loveliness.
- Fold through your chosen textural bits then transfer to a parchment-lined brownie tin. Pop into the fridge for at least 3 hours.
- Turn out & cut into squares with a sharp knife. Wrap in parchment paper to store in the fridge or devour immediately. Will keep for 4 days.