June 8, 2017
My toddler loved to help me make this. Marshmallows might be her favorite favorite thing. She loves watching the liquid turn into a solid and then watching the peaks form and getting to lick the whisk.
My friend suggested that I try to make a little fruit tart. Not that I’ve given up on that idea, but I had a hard time thinking of a tart filling that didn’t involve dairy or coconut (both of which we can’t have). So, I moved on and decided to fill it with marshmallow instead! I am so glad I did because they are seriously delightful. Especially, topped with fresh berries…. Yum!
These are perfect to have little hands help in the kitchen. The rolling, mixing, and even scooping the marshmallows at the end is insanely easy. Placing the crust is a little difficult, but the rest is kid friendly 🙂 I know mine loves helping any chance she gets.
A fluffy treat that's grain free, allergy friendly, and easy for kids to help with in the kitchen!
- 1/2 cup cassava flour
- 1/3 cup tigernut flour
- 1/3 cup arrowroot starch
- 1/4 tsp xanthan gum
- 1/2 tsp vanilla bean powder
- 1/4 tsp salt
- 1/2 cup palm shortening solid
- 1.5 tsp apple cider vinegar
- 5 tbsp water
- Follow this recipe
- 1 packet blue food coloring I used Color Garden
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Preheat oven to 375 degrees F and combine the dry ingredients in a large mixing bowl.
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Cut in the palm shortening and mix until it has a crumbly texture.
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Add apple cider vinegar and water and mix to a doughy consistency.
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Lay out a sheet of parchment paper and dust with arrowroot starch.
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Place the dough on paper and place another sheet of parchment paper on top of it and roll out to about a 1/4 inch thickness.
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Using a knife, cut out 3" diameter circles to place in liners in a muffin pan.
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Spread out the cupcake liners and and gently place the crust on them and put into the muffin pan. Press along the sides and edges to even out any imperfections.
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Take excess dough and flatten again to create more circles.
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Once all the liners are filled with crust and they are secured in the muffin pan, bake for 15-17 mins or until golden brown on the edges.
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Once they are finished, take out and let them cool on a rack.
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Once you have made the marshmallows, take a spoon and drop dollops into the individual crust pockets.
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Smooth out the top and let set.
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For the remaining marshmallows, line a 9x13 pan with parchment paper and dust with arrowroot starch. Pour the rest of the marshmallows in there and let set for 2-3 hours.
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Top with fresh berries and enjoy!
Lauren
DO NOT STOP BLOGGING WOMAN! I need these kinds of recipes in my life on the regular! Thanks!!