Homemade Marshmallow (Gluten&Grain Free, Dairy Free, Nut Free, Legume&Soy Free)

Homemade Marshmallow's take me back to my childhood. Every year my Mum would made loads of yummy delights for the school Fete. I loved helping and cleaning up the beaters and bowls!

Toasted Marshmallow's were always a favourite. Sadly people have become 'busy' and many of the simple homemade treats have been overlooked for ready made chemical laden copies that are nothing like the original. Thankfully the word is out that chemicals and processed ready made foods are in no way healthy and really not an option especially when the real food is so simple to make. I know white sugar is processed but its still a real food and for most people a little is ok.

If you don't do well on sugar there is a link below to Maple Syrup Marshmallows and a photo of some that I made. They were pretty yummy too!

MARSHMALLOW

500 grams white sugar
40 grams gelatine
 1 1/3 cups of filtered water

Place above ingredients into a big pot on medium heat stir gently until the sugar is dissolved. Turn heat to where the syrup is gently boiling and time for 10 mins then take off heat immediately. Do not stir!

Line a Lamington tin with baking paper.

Have your Mixmaster all ready to go and as soon as the syrup
has finished its 10 mins pour it straight into the bowl and turn onto a low to medium speed. Add a teaspoon of organic vanilla.

Keep an eye on it and turn it up to a speed where its not spattering every where. Beat till thick and white and creamy. Pour into Lamington tin and let sit for a few hours to set.

Once its set cut into squares using a hot knife and then roll in the toasted  coconut or icing sugar. Rinse the knife under hot running water in between cuts.

TOASTED COCONUT MARSHMALLOWS
To make Toasted Coconut Marshmallows dry roast about 2 cups of desiccated coconut in a pan stirring continually with a wooden spoon till lightly toasted. Roll the Marshmallows in the coconut to coat evenly.
You can also use the coconut left after making Coconut milk in your Thermomix. Link here


MARSHMALLOW ICING & FONDANT

To cover a cake or cupcake in marshmallow you can use the marshmallow as soon as its ready and spread it directly onto the cake or you can let it set then cut it into bigger pieces and place in a microwave safe bowl into the microwave for a few seconds to melt.

Here's a couple of cakes I have used Marshmallow to cover.

You can also add more sifted icing sugar and a little vegetable glycerine or an egg white to make into fondant. I just keep adding icing sugar until its the right consistency then add a little at a time of either glycerine or egg white just to give it a little more give. It's not quite like the pre-made fondant but you are still able to do a few basic decorations with it like the blue flowers below.

The white cake was for my parent's 50th Wedding Anniversary. I piped the pattern over the top with melted marshmallow.

MAPLE SYRUP MARSHMALLOW        Lexie's Kitchen Maple Marshmallows

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Pumpkin Scones (Thermomix)

Pumpkin Scones
(Gluten Free, Grain Free, Dairy Free, Soy Free, Legumes Free, Nut Free & Cane Sugar Free)

I love pumpkin scones! Even my daughter who does not like pumpkin loves Pumpkin Scones! This is my Mumma's recipe that I have altered.

Ingredients
150grams Cooked Pumpkin (I used Jap Pumpkin)
(*Note: Pumpkin can be cubed and cooked in the Thermomix basket or you can microwave it)
2 Eggs
1 tablespoon Coconut Syrup
1 teaspoon Cream of Tartar
1/2 teaspoon Bicarb Soda
100grams Coconut Flour
100grams Potato Starch (Sulphur Free)
50grams Arrowroot Starch (Sulphur Free)

Thermomix
Place all the above ingredients into the Thermomix bowl and blend on speed 10 for 20-30 seconds or until combined.

Place 6 x If You Care Jumbo Baking Cups into a large muffin tray. 
Spoon Mixture into trays. Bake in a Moderate (180) oven for 15 minutes or until lightly golden on top and cooked through.

Enjoy!

I love mine with a little Nuttelex and
home made Plum Jam.

This recipe can easily be doubled and any left overs can be frozen to enjoy another day!

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Pikelets (Grain & Gluten Free, Dairy Free, Nut Free, Legume & Soy Free)

Pikelets have always been a family favourite!

Growing up on the farm I remember standing on a chair and cooking Pikelets in the old farm house kitchen. My Mother made award winning Pikelets and taught me all the tricks of the trade! It not easy to replicate those delicious Pikelets with Grain Free flours, although they are a little different and best enjoyed hot they remain a family favourite!

Pikelets 
(Grain & Gluten Free, Dairy Free, Nut Free, Legume & Soy Free)

In a small mixer bowl add
3 Tablespoons of White sugar
2 eggs
Beat together until thick, creamy and pale.
On a low speed gradually add
3 cups Grain, Nut & Legume Free Flour mix
3 teaspoons Bicarb Soda
1 1/2 teaspoons Cream of Tartar
1/4 cup Coconut Flour
1 1/2 cups Coconut Milk
Mix well and gently stir in
1 Tablespoon of melted Nuttelex
Let sit a few minutes to let it thicken slightly.

Heat a frypan to a medium heat. Pour in a 1/8 cup of mixture cook until bubbles appear then flip to cook the other side.

Enjoy with your favourite topings! I love just a little Nuttelex on its own or Home made Plum Jam and thick coconut cream.

You can also refrigerate the mixture and enjoy some hot the next day!

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Coconut

Coconut has become a much loved product in our house! It is a great Dairy substitute as Coconut Milk & Cream and also a useful Flour, a Delicious Sugar Alternative as Coconut Sugar & Coconut Syrup and a lovely Oil to cook with.

I buy Coconut products from Honest to Goodness & The Coconut Shop

The Coconut from Honest to Goodness is Sulphur & Additive Free Organic Coconut. The bigger the bag you buy the cheaper it becomes. I get through mine but you could easily share with a friend or two.

I make Coconut Cream & Milk from my Organic Shredded Coconut in my Thermomix. Then place the left over Coconut into the Dehydrator to dry and once dried back into the Thermomix to make Coconut Flour. That way you are using all of the Coconut and not wasting any of the goodness.

Thermomix Coconut Cream & Milk

I like lots of Coconut Cream. So I use a higher Shredded Coconut to water ratio.

Using good quality Filtered Water
(I have a Pure Water Systems Filter)
Fill the Thermomix Bowl to the 1.5 litre mark.
Carefully add Shredded Coconut till the bowl is almost full and lid will still fit on.
Blitz for 10-15 seconds on Speed 10
Cook 15 minutes Heat 100 & Speed 4
Blitz for another 10-15 seconds on Speed 10

Place a muslin cloth over a Mesh Strainer and sit on top of a Medium Saucepan (1-2 litre)

(I use a unbleached muslin baby rug cut in half and doubled over to make a square)

Pour the Coconut mixture onto the Muslin and let cool a little

Coconut Cream & Milk separating

When it's cool enough for you to handle fold up sides of muslin bring together and wring to squeeze out the lovely coconut milk.
Pour the milk into a jug and let sit to separate.
Meanwhile process the coconut another two times...

Without rinsing the Bowl add Filtered water to the 1 litre mark
Add Coconut pulp back to the bowl
Cook 8-10 minutes Heat 100 Speed 4
Blitz 10-15 seconds on Speed 10
Repeat draining on squeezing process.

The milk will separate into a thick white creamy layer over top of a thinner Milk. I carefully ladle the Cream off the milk. You can use the two together depending on what you are making some things call for the thicker richer cream.

This will keep for a few days in the fridge. If you don't think you will use it all in time freeze some in BPA free ice cube or ice block trays. When frozen you can remove from trays and put into freezer bags to take up less room in your freezer.

Spread on Dehydrator Sheet ready to Dry

The Coconut Pulp that remains can be used straight away, kept in fridge to use in the next
day or so or freezer for a little longer storage. There are plenty of ways to use this coconut... make macaroons or toast to roll homemade Marshmallows in... the options are endless! You can also make Coconut Flour!

Coconut Flour

Using the Coconut Pulp that remains
Spread evenly onto Dehydrator Sheets.
The time it takes to Dry depends on your dehydrator and the heat settings you use. I just keep a close check on it making sure to break up any lumps so that it is completely dry.

While still warm from Dehydrator tip into a clean & dry Thermomix Bowl
Blitz on Speed 10 until it is a nice fine Coconut Flour about 30 seconds.

I keep my Coconut Flour in the Freezer.


Coconut Butter Thermomix Tutorial

Links to Recipes using Coconut Milk, Cream and Flour
Pikelets


Information on Coconut and it's Health Benefits and Uses
Dr Oz - Benefits of Coconut Oil
Coconut Research Center
Cyndi O'Meara - Benefits of Coconut Oil
Coconut Storage

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