Almost as easy to make as gummies, these marshmallows are sure to be a big hit with the kids as much as the grown ups. Eat on their own or pop in your favourite hot cacao or chai for an added gelatin boost.

The benefits of gelatin are countless, but most importantly it helps repair and restore the gut lining to help repair leaky gut. Additionally it strengthens nails, skin & hair, aids in balancing hormones, reduces inflammation, supports bone repair and improves liver function. It’s a great source of bioavailable protein, boosts metabolism and improves digestion. Eating gelatin regularly can assist in shorter recovery time after exercise or injury, and it can also improve the quality of sleep. Finally a marshmallow you can have zero guilt about and so many benefits for devouring the whole lot!

Ingredients
50ml grass fed gelatin
1 cup filtered water
Vanilla bean seeds from one bean
Pinch salt
2 Tbs honey (or use erythritol if you’d like to keep a pure white colour to your marshmallows!)
¼ tsp beetroot powder

Method
Line 2 trays with parchment paper

Put ½ cup of water in a bowl and sprinkle gelatin on top. Leave for a few minutes to bloom.

Put ½ cup water in a small saucepan add salt, honey or erythritol and heat over medium heat, stirring. Bring to 115C (use a candy thermometer to measure) should be under 10min of heating. Turn off heat.

Using a hand mixer, blend the gelatin/water on low speed. Start slowly pouring the hot sweet syrup into the gelatin mix, drizzling it down the inside of the bowl.

Once it’s all combined, add vanilla seeds and increase blender speed to high. Beat for 12 minutes or until it is thick, fluffy and forming peaks, similar to egg whites, when beaters are taken out.

Pour half the mixture into one of the lined trays and spread evenly.

Add ¼ tsp of beetroot powder to ramaining mix and blend again until combined.

Transfer pink mixture into second line tray and spread out evenly.

Place in fridge to set (at least a few hours)

Use scissors to cut into squares.