These fun marshmallows are hiding an abundance of stomach healing herbs with delicious digestive support. Slippery elm bark has been used to help decrease intestinal permeability – aka leaky gut – in early studies. It soothes the delicate lining the digestive tract, providing a healing environment.
Marshmallow root also contains rich mucilage which provides soothing and healing benefits. These marshmallows are flavoured with peppermint essential oil, a potent and flavorful digestive aid. (Peppermint oil has also been found to improve oral health by eliminating pathogenic bacteria.)
Digestive complaints are extremely common, especially when you have small children. But the gelatinous herbs used to soothe and heal the stomach in these marshmallows, are frequently limited in preparation to capsules and thick, gummy drinks. Not anymore!
Both slippery elm and marshmallow provide insoluble fibre to promote intestinal health. They’re great for an after-dinner treat, particularly after large gatherings or holiday meals; they act as a functional dessert that also improves meal digestion.
They’re also great for regular use to help reduce intestinal permeability and contribute to a healthier digestive system overall.
Here’s how to make them:
3T gelatin (this is about 3 1/2 packets
3T of powdered slippery elm bark powder
3T powdered marshmallow root powder
1/2 cup honey, 2 cups organic sugar
12-14 drops organic peppermint essential oil
and natural red food colouring (optional).
In the bowl of a large stand mixer (with the whisk attachment), combine 1/3 cup water with the gelatin and the herbs. In a 4 quart saucepot, combine the honey, sugar, and 1/2 cup water. Bring to a boil, stirring occasionally, and continue to cook until it reaches 250 degrees on a candy thermometer.
While this is happening, prepare a pan by lining an 8×8 OR 9×13 inch pan with parchment paper. Spray or coat lightly with coconut oil, then dust with arrowroot powder.
Once the mixture reaches 250, remove from heat immediately. Turn the mixer on low to begin breaking up the glycerine and herbs mixture. Slowly but steadily drizzle the hot sugar mixture into the bowl.
Once all of the ingredients are combined, increase the mixer to high. Continue to blend until the mix is white and fluffy. Pay close attention during this stage as it only takes 3-5 minutes.
Add the essential oil and colouring, if using. Pour into the prepared pan. (For the swirl look pictured below, add the colouring just before pouring and only stir once or twice. For a solid colour, mix the colouring in rapidly as the mixture will set in the bowl.)
Allow cooling for 2-3 hours. Turn out onto a surface dusted with arrowroot powder and cut into 36 squares.
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