Gingerbread Marshmallows

Linked to Allergy Free Wednesday

(Shh… those are my chocolate marshmallows. But, they look almost the same)

I have a post I wrote a few years ago about homemade honey sweetened marshmallows. I put several flavors in the post, but it was not very user friendly. I am slowly breaking up the post into different posts. Since the holidays are near I thought I would post my gingerbread marshmallows recipe. These are one of my favorites, and I plan on making them this year to hand out to friends and family.

These have all of the spicy holiday flavors, but they are very allergen friendly and are refined sugar free.

Note: to see a picture tutorial on making the marshmallows, see this post.

5.0 from 1 reviews
Ginger Bread Marshmallows
  • 1 cup of water, separated
  • 2 T + 1 t gelatin
  • 1 cup honey
  • ¼ cup molasses
  • ¼ t salt
  • ¼ t ginger
  • ½ t cinnamon
  • 1 pinch cloves
  • ⅛ t nutmeg
  • 1 t vanilla
  1. Put the gelatin into the bowl of a stand mixer. Attach the whisk attachment. Add ½ cup of the water. Let sit untouched for at least 10 minutes.
  2. Put the spices, salt, honey, and molasses in a medium size sauce pan, with a candy attached. Note: you will need a bigger pot then you think you will need Bring to a boil and heat for 7-10 minutes until the mixture reaches 240-244 degrees.
  3. While the mixture is boiling line a sheet pan with parchment paper, and sprinkle with cocoa, powdered sugar, sucanat, chopped nuts, tapioca starch, or coconut. Oil a spatula and keep nearby.
  4. When the mixture comes to temperature turn the stand mixture onto low, Slowly drizzle in the hot syrup. Once all the syrup is added slowly increase the speed of the mixer until you reach the highest speed.
  5. Mix for 10-12 minutes, until the mixture is very light and fluffy, and the bowl is only lukewarm. When the mixture is starting to get fluffy add the teaspoon of vanilla. You should be able to hold your hand against the side of the bowl without it being uncomfortably warm.
  6. Use the oiled spatula to spread the marshmallow mixture onto the prepared parchment paper. Top marshmallows with more of the sucanat, cocoa, coconut, powdered sugar, or tapioca.
  7. Let sit for at least 8 hours, until set.
  8. Cut the marshmallows with a pizza cutter. Toss each marshmallow in additional coconut, cocoa powder, sucanat, powdered sugar, or tapioca starch to keep them from sticking to each other.
  9. Eat within a few days, or store some in the fridge to thaw when you would like them.



Gluten and Corn Free Toritillas

*Linked to Allergy Free Wednesday*

Oh tortillas. You have given me a fit.

If you remember, the first time I was finally brave enough to try, I ended up with crackers.

Then I tried making wraps from quinoa. Not a true tortilla… but we ate tacos with it anyway. I kept playing with those wraps. But, they just were not right. I wanted tortillas.

Finally, I got brave enough again. I figured out a way to transfer delicate, gluten free, tortillas to the hot griddle where cooking would make them no longer be brittle (more on that below). This idea, and a heavy dose of pysillim seed, made the tortillas possible. They were very flexible and worked for large burritos. But, beyond working there was not that much to say positively about them.

I wanted to try again, without the psyllium husks as, though natural, they are not my favorite ingredient in the world. They can be rough on damaged guts, which my husband has. Out came the bowls and the grain mill. Sorghum, flax, salt, water, and fat. That is it. No starches. No gums.
I rolled the tortillas straight on parchment paper, then transferred the parchment paper and tortilla to the griddle. Flipped it onto it so the tortilla was touching the griddle.  Within a few seconds I was able to peel the parchment paper off and finish cooking the tortilla. I used the same piece of parchment paper for every tortilla.

I really appreciated not trying to handle too delicate tortillas, and the fact that I did not have to dirty my counter with flour and dough. I do not like flour and dough getting everywhere. Blech. I shudder just thinking about it.

Then it was time for the true test. We sat down for a meal of lentil tacos. The tortillas performed beautifully! They have a texture that heartier then a flour tortilla, and softer and more flexible then a corn tortilla. I can not wait to try them for enchiladas!

Homemade Gluten and Corn Free Tortillas

Gluten and Corn Free Toritillas (with soaking option)
  • 1½- 1⅔ c. freshly ground sorghum flour
  • ¼ cup freshly milled golden flax seed
  • ¾ hot c. water
  • ¼ c. lard, tallow, olive oil, or butter
  • 1 tsp. salt
  • ½ teaspoon baking powder (optional, it helps keep the tortillas flexible)
  • Arrowroot powder or more sorghum, for rolling out your tortillas
  1. Mix together the sorghum, milled flax seed, and hot water. Stir to combine. Let sit for at least 10 minutes.
  2. Add in the the fat and the salt.
  3. The dough be wetter then regular flour tortillas.
  4. Let sit out for at least 30 minutes, but I have not tried longer then a couple hours.
  5. Preheat a griddle over medium heat.
  6. Divide the dough into 12 balls.
  7. Cut a square of parchment paper. Roll the dough out on the center of it. You will be getting about a 6" tortilla. Be careful as they are delicate.
  8. You might need to flour the top of the tortilla to be able to roll it out with sticking to the pin, but do not flour the parchment paper.
  9. Flip the tortilla (still on the parchment) onto the hot griddle. Make sure even the edges of the tortilla touch the grill. Within a few seconds the parchment paper will start to steam up in the center. Gently remove the parchment paper, using a spatula to go between the tortilla and parchment if needed.
  10. Cook the tortilla until it bubbles, flip, and cook for another 30 seconds or so.
  11. Put the hot tortillas into a container with lid or a pie pan topped with a plate to keep the tortillas warm and pliable.
  12. Repeat with the other eleven balls, using the same piece of parchment paper.


Steeped – Coupon Code and Giveaway
I have a treat for you today.

One of my bloggy colleagues, Katie from Nourishing Simplicity, and I released our first eBooks around the same time. This week we are doing a give away of each others. She is giving away a copy of Much Ado About Chicken, and I am doing a giveaway her book Steeped – Simple Nourishing Teas and Treats (affiliate link).

First of all, how fun is it to have an entire book focusing on fun teas, drinks, and teas?

With two daughters I foresee a lot of tea parties. Probably a LOT fancier then the one pictured below (and NO car or train plates allowed!)

Steeped has everything you need to host an amazing tea party. Lemonades, scones, sandwich fillings, curds, ice creams, cupcakes, and of course teas. The book starts with recipes to make your own specialty blends.

But unlike most tea time recipes, the recipes in Steeped are all based on real, natural, healthy foods. Scones without refined sugar and flour? Please pass a couple.

3d-steeped-sm There are a lot of soaked recipes– recipes that allow the flour to soak in an acidic medium to help make them more digestible and nutritious. Plus some high-protein grain free options with almond and coconut flours. The fats are natural (think coconut oil and butter) and she uses unrefined flours and sugars. That’s the kind of tea party I can really get behind.

As happy as I am that all the recipes are nourishing, the thing that excites me the most are all of the unique recipes. Lavender ice cream, chamomile cupcakes, earl grey sorbet. I have wanted to bake with lavender, rose petals, and chamomile before but have never been brave enough to do it!

Here is a sample of some of the over fifty, nourishing, unique recipes in Steeped (you bet that’s an affiliate link. I am on a roll today):

  • Pumpkin Spice Scones
  • Almond Meal Chocolate Chip Scones
  • Coconut Flour Chai Tea Muffins
  • Lemon Earl Grey Sorbet
  • Chocolate Lavender Ice Cream
  • Honey Coconut Cream Icing
  • Clotted Cream
  • Raspberry Curd
  • Curry Chicken Salad
  • Avocado Cucumber Sandwiches
  • Garlic Aioli
  • Jack Frost Tisane
  • Meadow Tea
  • Herbal Lemonade
  • Coconut Lavender Icecream
  • Rosy Black Tea
  • Lemon Drop Cupcakes

Also included in the book is information on the different ingredients used in the books, and tips on hosting your own tea party.

Coupon Code

Katie is offering a 33% off Steeped (affiliate) coupon code this week for Sweet Kisses and Dirty Dishes readers is SKDD33. Just type it in at the check out.

Steeped Button 300x250

Giveaway (Now closed)

Katie has offered to give away one copy of Steeped – Simple Nourishing Teas and Treats (affiliate link). Thanks Katie! Enter below.

a Rafflecopter giveaway