Walnut gingerbread marshmallows
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ingrediencie
150 g walnuts ground 1.5 tbsp cocoa powder (Dutch cocoa) 1/2 tsp gingerbread spice 1 tsp baking powder with cream of tartar 150 ml coconut milk 3 pcs egg 1/2 pcs vanilla pod (marrow) pinch salt (for the egg whites) 1 tbsp butter 1/2 pcs banana 1/2 pcs carrot rum/rum flavouring to taste grated coconut for sprinkling
progress
Gingerbread spice pecan marshmallows with no added sugar.
1.
Place all dry ingredients in a bowl and mix together.
2.
Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt.
3.
Add the egg yolks, vanilla marrow, whisked coconut milk, microwave cooled melted butter, grated carrots, popped banana, rum to the dry mixture and mix with a spoon by hand. Finally, carefully add the beaten egg whites.
4.
Transfer the dough to a baking tray lined with baking paper, I previously spread the adjustable frame on the tray to a size of about 20×30 cm.
5.
Bake in a preheated oven at 175-180°C for about 30 minutes or depending on your oven. Check with a skewer.
6.
Let the baked cake cool on a wire rack for 3/4 of the way, then using a round cut-out tin about 5 cm in diameter, cut out the marigolds and sprinkle with grated coconut. Enjoy!
