I made these the other day and the kids and I loved them. Something a little different. You could make this then take them to a xmas party or sliced up for a snack in the fridge. Either way you won’t be disappointed.
you can make either first. I went with the base first because it needed time to cool down/ The marshmallow doesn’t take long to set.
Coconut biscuit base
1 2/3 cups of plain flour
1 cup of decicated coconut
3/4 cup rice mailt syrup (1/4 cup natvia)
2 tablespoons flaxseed meal
2 tablespoons coconut oil (melted)
Pinch of baking powder
1/3 rice milk
combine all dry ingredients, add the oil and mix through. Add the rice milk and use your hands to mix through until it forms a dough. if the mixture is a little dry just add a little more milk.
spread out into a lined slice tray with enough room for another layer
bake in a pre-heated oven of 150 degrees for 20 mins. Or until browned. let cool in the tray. once cooled I used a low sugar Jam to spread over the top. It was just a thin layer. then pop into the fridge
2 tablespoons of Gelatine
1.5 cups of boiled water
1/2 cup of rice malt syrup or if you are diabetic 1/4 cup of natvia ( natvia is quite pricey so rice malt is a good alternative if you are ok with glucose)
tablespoon of vanilla
and some natural colouring if that’s what you like.
Boil the water and add one tablespoon at a time. Once dissolved add the vanilla and syrup (or natvia). Mix through and wait until mixture cools down a fair amount.
when mixture is cooled use your electric beaters and beat away. This needs to be beaten so much that the mixture becomes thick and glossy and a little like egg whites. If you think you have done enough you probably haven’t. If the mixture hasn’t been whipped enough it with split. if that happens just put it back into the bowl and start again.
in a separate lined tray (I have two the exact same size) place the marshmallow mixture in the tray and refrigerate.
(I didn’t put the mixture straight on top of the biscuit but I am sure it would work out if you try it.)
Once set tip this tray on top of the biscuit base.
refrigerate for 30 mins. Then slice up and enjoy!