Hearthy Halal Marshmallows 

1. ½ cup plus 2 tablespoons cold water
2. 1 tablespoon vanilla extract
3. 3 tablespoons Hearthy Grass Fed gelatin
4. 3/4 cup water
5. 1 cup liquid honey or maple syrup
6. 1 ½ cups powdered coconut sugar
7. For coating – 1 cup coconut sugar or organic cane sugar and 1/3 cup Hearthy cassava flour – blended in mixer to powdered consistency

Step 1 – mix ½ cup plus 2 tablespoons cold water with vanilla and gelatin in small bowl.

Step 2 – In large pot mix ¾ cup water, honey and coconut sugar and cook over medium heat until boiling, once boiling cover and let boil for additional 2 minutes.  Remove cover and continue until boiling until the temperature reaches 250F.  Use temperature gauge to make sure. 

Step 3 – Add gelatin mixture and stir well.

Step 4 – Pour mixture into large bowl of a standard mixer.  Mix on high for 11-12 minutes until light and fluffy.  It will double in size.

Step 5 – Pour into greased (coconut oil) 9 by 13-inch pan. Cover and refrigerate overnight or at least 8 hours.

Step 6 - On a flat surface – sprinkle ½ the sugar coating.  Turn pan over to pop out the marshmallows.  Cut into 1-inch squares and sprinkle more sugar coating on all sides.

Step 7 – Store in airtight container at room temperature up to 2 months.

Use them to make s’mores, rice crispy treats, top on sweet potato casserole, hot chocolate, lattes or anytime you want a healthier treat.

Gluten-Free Sweet Potato Bars Teresa Morris

Website: dealutenizedanddelicious.com Instagram: barefoot_teresa

Gluten-Free Sweet Potato Dessert Bars

This delicious sweet potato recipe turns the traditional Thanksgiving sweet

potato marshmallow casserole into a dessert that can be eaten anytime of the

year!

Course Dessert

Cuisine American

Prep Time 30 minutes Cook Time 25 minutes

Total Time 55 minutes Servings 9

Author Teresa Morris Ingredients

• 4 oz butter

• 100 grams sugar

• 100 grams grated piloncillo (or brown sugar)

• 40 grams sweet potato flour

• 40 grams oat flour

• 40 grams arrowroot starch

• 1 teaspoon baking powder

• 1 teaspoon vanilla

• 1/2 teaspoon salt

• 3 eggs

• 1 7 oz jar marshmallow creme

• 1 cup pecan halves

• 2 tablespoons pure cane or pure maple syrup

• 1 tablespoon butter

Instructions

For the Sweet Potato Bars: Preheat oven to 350F. Butter an 8 inch or 9 inch square pan. Melt the butter in a medium microwave safe bowl. In another bowl, whisk together the dry ingredients. Add the dry ingredients to the melted butter and stir or whisk until the mixture is smooth. Add the eggs, one at a time, stirring well after each addition. Spread the batter into the prepared pan and bake at 350F until slightly browned and a tooth pick stuck in the center comes out clean (about twenty minutes).

For the Glazed Pecans: While the sweet potato bars are baking, prepare the glazed pecans. Melt one tablespoon of butter and 2 tablespoons of either pure maple or pure cane syrup in a pan. Stir over medium heat until the butter melts   

into the syrup and the mixture becomes bubbly. Add the pecan halves to the syrup mixture. Stir the nuts in the syrup for about three minutes. Pour the pecans onto a piece of parchment paper, spreading to separate into a single layer. Allow to cool. When the nuts have cooled, cover them with another sheet of parchment paper. Using a rolling pin, gently roll over or pound the nuts until they are coarsely chopped.

Assembling the Sweet Potato Bars: Spoon the marshmallow creme into a bowl and stir until smooth. Spread the marshmallow creme onto the sweet potato bars as soon as the bars come out of the oven, while still hot. If the creme doesn't spread easily enough, zap it a couple of seconds in the microwave. After spreading the marshmallow creme evenly over the bars, place the pan under the broiler and broil until the surface of the marshmallow creme is roasted as desired. After removing the sweet potato bars from under the broiler, immediately press the coarsely chopped glazed pecans evenly into the warm roasted marshmallow cream. Cool on a wire rack completely before serving.