Gingerbread marshmallow cubes in a glass dish beside a mug of hot cocoa and a bottle labeled Metabolic Guard on a wooden board

Recipes

Gingerbread Marshmallows

Store-bought marshmallows just don’t compare. These homemade marshmallows are soft, fluffy, and gently spiced, but they’re also doing something for your body. Made with marshmallow root tea, warming spices, and blood-sugar-supportive herbs, this recipe turns a nostalgic treat into a cozy little ritual your gut will actually thank you for.

We love the homemade route because it lets marshmallows be more than just sugar and air. Gelatin brings structure and nourishment, marshmallow root offers its signature soothing, demulcent magic, and the overall sugar content stays lower while the protein content sneaks a little higher. 


Ingredients: 

  • 2 cups water (or marshmallow root infusion)
  • ¾ cup maple syrup (or cane sugar)
  • 1/3 cup gelatin
  • 1-2 teaspoons gingerbread spices (adjust to your preference)
  • 2 teaspoons Metabolic Guard formula

Metabolic Guard

Metabolic Guard

A professional-strength herbal blend that supports healthy insulin sensitivity, optimal ovulation, and aids metabolic health.*

STAR HERB: Cinnamon

$47.60

  • Pinch of salt


Process:

  • Make marshmallow root infusion with 2 cups of water and 1 tablespoon marshmallow root - allow to infuse at least 2 hours OR use plain water
  • Strain your infusion
  • Add 1 cup of infusion or water to the bowl of a stand mixer fitted with a balloon whisk attachment and sprinkle with the gelatin
  • Add maple syrup, salt and remaining infusion or water to a small saucepan and bring to a boil
  • Turn on your stand mixer to a low setting and slowly stream in the hot liquid a splash at a time
  • Add your vanilla bean paste, Metabolic Guard, and gingerbread spices then turn the mixer up to high speed, covering with a towel to not make a mess
  • Whip the mixture until it has ballooned in size and you begin to see a trace - this may take up to 10 minutes so be patient
  • Pour the mixture into a greased pan, using a spatula to pull it from the bowl
  • Set the pan in the fridge to set for a few hours before turning out and slicing into shapes of choice
  • Keep the marshmallows in a glass container in the fridge for up to 1 week and enjoy on hot bevs or as a sweet treat!

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