- 1 1/2 Cups Whole Wheat Flour
- 1/2 cup Brown Rice Flour (Whole Grain)
- 1 tsp Arrowroot Powder
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 tsp salt
- 1 tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Garam Masala
- 1 very ripe Banana, diced
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup plain yogurt, sans-lipide si vous plait!
- 2 eggs (feel free to omit one of the yolks)
- 1 tbsp vanilla extract
- 3 tbsp chia seeds mixed with 1 cup water
- about one cup grated, dried carrots
- 1-2 tsp diced (grated fresh!) ginger (I used pickled; it's what I have...)
- 1-2 tsp chopped fresh sage
Wednesday, June 22, 2011
Tuesday, June 14, 2011
Ground Xanthan Gum with a tablespoon of sugar, set aside
Heat water, cream of tartar, remaining sugar, corn syrup and vanilla bean to 120° C. (248° F.) or until its bubbling and rising dangerously on the stove ( ;-) )
Meanwhile, whisk egg whites, about 2 minutes, until forming peaks
Continue whipping the egg whites at slow speed while slowly adding the hot syrup mixture to the egg whites.
After adding the hot syrup to the egg whites and while still whipping, sprinkle the xanthan gum/sugar mixture to the egg white/syrup mixture.
Turn speed up and continue whipping 2 – 3 minutes until the marshmallow pulls away from the sides.
Sprinkle a pan or baking sheet (Personally I used a 9x9 pan and the mallows are about 1 to 1.5 in deep) generously with cornstarch (or a mixture of Arrowroot Powder and confectioners’ sugar as I did) then add marshmallow mixture and spread out.
Top marshmallow with the starch from the undercoating on the bottom).
Cover with plastic wrap and allow to set in the refrigerator for 4 hours.
Maybe I'll just use a spoon...Nothing wrong with that.
The mallows just didn't solidify like I'd hoped, but after rolling in more of the starchy coating I used before, they jsut might cut it as roasters.
Enjoy them toasted over a roaring fire, beside a dark chocolate bar and (for gods sake, fully whole grain) Graham cracker. That's what I'm planning on at least.