You are going to love this. It is the first time in years I can enjoy sugar free marshmallow and I wished I knew to make this earlier!! The combination of crunchy biscuit base, topped with the guey marshmallow and the sweetness of the jam is divine. The recipe is sugar free, dairy free and gluten free, low in carb, the gelatine is very good for the guts and low in calories.
PREPARATION & COOKING TIME: 1hour
INGREDIENTS for 16 squares:
for the base:
180gr gluten free plain flour
80gr coconut oil
30gr xylitol
for the marshmallow:
1 egg white
1tbs (15gr) gelatine
30gr xylitol
80gr water
1tsp cider vinegar
1tsp vanilla essence
for the jam:
30gr xylitol
200gr frozen blackcurrant
- First thing make the jam by following the link here http://freefromchef.com/en/blueberry-sugar-free-jam/
- Allow the jam to cool, while you prepare the base and marshmallow
- preheat oven to 350F/180C
- start making the base by melting the coconut oil and xylitol together
- mix into the plain flour and place on a small rectangular baking tray (20x20cm) that you lined up with baking paper.
- you will need to distribute the mixture with the back of the spoon until you get a smooth even mixture.
- cook in the oven for 15mins, until light golden and then let it cool for a bit. The base has to be completely cool, before pouring the marshmallow over, otherwise it will melt
- prepare the marshmallow by combining in a small pot the gelatine and water and let it absorb the water
- in a bowl start whisking the egg white, when it starts to form peaks, add slowly the xylitol, cider vinegar and vanilla essence
- then dissolve the gelatine over low heat and gradually add to the egg white while still stirring; cover surfaces as it can get really messy
- then pour the marshmallow on the biscuit base, level with spatula and top with the cooled down jam
- place in fridge for 3 hours, then cut into 16 small squares
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 85.3 |
| fat | 4.8 |
| of which saturated | 4.4 |
| carbohydrates | 10.2 |
| of which sugars | 1.2 |
| fibre | 0.3 |
| protein | 1.8 |
| salt | 0.0 |