homemade peppermint marshmallow snowmen

So I may have gotten a little carried away whilst decorating these homemade peppermint marshmallows…

Egg/Corn/Refined Sugar Free + Paleo Peppermint Marshmallow Snowmen // thefoodieteen.com

And then I just couldn’t stop myself. It was bad.. as in, freeze-half-to-death-by-walking-around-outside-for-an-hour-looking-for-the-perfect-sized-twigs-to-make-arms-bad, spend-two-days-dehydrating-homemade-fruit-leather-t0-make-scarves-bad, and make-three-batches-of-marshmallows-in-order-to-get-perfectly-round-snowmen-bad. I may have been a tiny little bit obsessed?

Egg/Corn/Refined Sugar Free + Paleo Peppermint Marshmallow Snowmen // thefoodieteen.com

I blame my obsession on the ubiquitous festive feeling in the air at the moment, from an amber-flamed fire roaring in the fireplace to the soft glow of the tree dotted with golden spheres of light to the festive spices imbuing the house with their sweet, fragrant aroma.

It’s also obviously the holiday season that made me eat half the batch in the space of a few minutes.. ahem.

Egg/Corn/Refined Sugar Free + Paleo Peppermint Marshmallow Snowmen // thefoodieteen.com

But how could I not be infatuated with these pillowy balls of fluffy, minty, gooey goodness precariously stacked upon one another, draped with fruity scarves and dotted with those silky melted chocolate eyes? With their slight minty tingle, they’re unbelievably and adorably lovable whilst also being a seriously tasty addition to the multiple mugs of hot cocoa I consumed throughout the recipe testing process! The things I do in the name of research…

Egg/Corn/Refined Sugar Free + Paleo Peppermint Marshmallow Snowmen // thefoodieteen.com

This recipe is slightly adapted from the wonderful The Urban Poser! Enjoy!

 

snowman peppermint marshmallows

Prep Time: 3 hours

Ingredients (a dozen snowmen)

  • 1 cup water
  • 2 peppermint tea bags
  • 3 tbsp gelatin
  • 1 cup maple syrup
  • 1 tbsp vanilla extract
  • 1/2 tsp peppermint extract (optional)
  • arrowroot starch, for dusting

Instructions

1. A few hours before you start making the marshmallows, boil the water and add the two teabags to the boiling water to infuse. Leave to cool for 2 hours, then remove and discard the teabags.

2. Prepare two lined baking sheets by dusting them generously with arrowroot starch. Prepare a piping bag with a large round nozzle.

3. Place half a cup of the cold peppermint tea in the bowl of a stand mixer and add the gelatin.

4. Add the remaining half a cup of cooled peppermint tea to a small saucepan over medium heat. Add the maple syrup to the saucepan, whisk to combine, and simmer for about 12-14 minutes, until it reaches 240F on a candy thermometer (you must use a candy thermometer here, or the recipe will not work).

5. Turn the stand mixer to high, then very, very slowly pour the very hot syrup mixture in to the bowl in a slow, steady stream. Continue beating for about 5-7 minutes, until the mixture holds a soft peak, then add in the vanilla extract (and peppermint extract, if using) and mix for another minute or so. Working quickly, transfer the mixture to the piping bag and begin to pipe round balls on top of the prepared baking sheets in three different sizes (these will be the lower body, upper body, and heads of the snowmen). I managed to pipe thirty-six balls in total (which equates to 12 finished snowmen), but it depends on how big or small you pipe them. Once finished, wet your fingers, then smooth down any peaks on top of the balls.

6. Leave to set for about three hours, then dust the balls with arrowroot starch using a sieve.

7. To assemble a snowman, take one large ball, stand a toothpick upright in the centre, then add a medium sized ball on top, which will be supported by the toothpick. Finally, add a small ball (head), then cut off any toothpick visible poking out through the head. Decorate with pieces of fruit leather and melted chocolate! Enjoy!

8. Store in an airtight container at room temperature for up to a week.

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nut-free, egg-free pizza crust

So today it’s been one whole year of my ramblings on here, and I just can’t believe how much blogging has changed my life and the incredible support everyone’s given me! I really can’t express in words how thankful I am for all of you reading and sharing my recipes, so let’s celebrate with pizza!

Nut, Egg, and Grain-Free Paleo + Vegan Pizza // thefoodieteen.com

Specifically, jammy-tomato-sauce-laden, piled high with salty, fruity black olives, peppery, verdant arugula, tender, golden sauteed mushrooms, sweet, juicy cherry tomatoes, and fragrant basil chiffonade strings..

Nut, Egg, and Grain-Free Paleo + Vegan Pizza // thefoodieteen.com

Fluffy in the middle and with a crispy crust, it’s easily picked up and doesn’t fall to pieces along with tasting perfectly remniscient of gluten-filled pizza crusts – from the yeasty undertone to the ever so slightly chewy interior, you could say I’m in love!

Nut, Egg, and Grain-Free Paleo + Vegan Pizza // thefoodieteen.com
And when you take it out of the oven, in all its golden glory… I mean, I’d say that you should be patient to avoid burning your tongue, but I shouldn’t give advice that I can’t follow myself!

Nut, Egg, and Grain-Free Paleo + Vegan Pizza // thefoodieteen.com

You can even use this recipe to make ahead ‘frozen pizzas’ for busy days later on – just stop after step 3, wrap the (cooled) pizza tightly in clingfilm, place in a ziplock bag, and bake for 10-12 minutes at 200C/400F to heat it up again later on!

Nut, Egg, and Grain-Free Paleo + Vegan Pizza // thefoodieteen.com

I’ll take three, thanks.

Jump to get the recipe!

toasted coconut + caramel samoa brownies

Because when you’ve been sick for the vast majority of the last week and all you want to do is smother everything in chocolate in an attempt to make yourself feel better (since chocolate is all-healing, of course…), you gorge on samoa brownies!

Fudgy Vegan + Paleo Samoa Brownies (Grain-free, Dairy-free, Egg-free, Refined-Sugar-Free) // thefoodieteen.com

Slathered in sticky, gooey caramel sauce, generously sprinkled with nutty, golden toasted coconut, and drizzled with a dark chocolate glaze, they were inhaled so fast that I had to make a second batch just to photograph them.

Fudgy Vegan + Paleo Samoa Brownies (Grain-free, Dairy-free, Egg-free, Refined-Sugar-Free) // thefoodieteen.com

And maybe a third batch after that because editing said photos without having any on hand to snack on was just torture… ahem, I take my recipe testing very seriously!

Fudgy Vegan + Paleo Samoa Brownies (Grain-free, Dairy-free, Egg-free, Refined-Sugar-Free) // thefoodieteen.com

I really am lost for words when it comes to describing these.. just imagine yourself biting through a flavour explosion consisting of a layer of fudgy, chocolate-studded brownie imbued with a touch of coconut topped with a thick, shiny, golden sludge of caramel bestrewn with tiny flakes of toasted coconut and finally drizzled with a rich dark chocolate sauce, the sweet rivers of caramel falling in to any brownie crevices as you go back for another mouthful. I know I have a penchant for these flavours (hi, salted caramel, coconut, and dark chocolate popsicles! hi, dulce de leche caramel chocolate cups!), but these have to be my absolute favourite. I just can’t stop!

Fudgy Vegan + Paleo Samoa Brownies (Grain-free, Dairy-free, Egg-free, Refined-Sugar-Free) // thefoodieteen.com

Maybe it’s time for another batch…

This recipe was inspired by and adapted from Real Life Paleo by the Paleo Parents -  it’s an absolutely fabulous resource for those at all stages in their real-food, nutrient-dense diet journey, packed with useful, practical information, delicious, inspirational recipes, and lots of helpful advice!

Jump to get the recipe!

sesame garlic roasted brussels sprouts with crispy fried shallots

I know I say this all the time, but you need to make these.

Sesame Garlic Roasted Brussels Sprouts with Crispy Fried Shallots (Paleo, Vegan, Allergy-Free) // thefoodieteen.com

They’re ruin-your-dinner-because-you’re-incessantly-snacking-on-them-all-day-long-good. Burn-your-fingers-because-you-just-can’t-wait-to-stuff-them-in-your-mouth good. That good.

Sesame Garlic Roasted Brussels Sprouts with Crispy Fried Shallots (Paleo, Vegan, Allergy-Free) // thefoodieteen.com

I know, I know, they’re sprouts! But when roasted, their slightly bitter flavour mellows out to a gorgeously nutty, earthy taste which pairs beutifully with the bold, tantalising notes of sesame. Crispy, tender verdant sprouts are roasted before being gently tossed with toasted sesame oil and garlic, then sprinkled generously with sesame seeds before being doused in some incredibly addictive crispy shallow-fried shallots.

Those shallots! I’m utterly infatuated and would like them sprinkled atop every single meal I ever eat, please and thank you. Salty, crunchy, savoury, dangerously addictive.

Sesame Garlic Roasted Brussels Sprouts with Crispy Fried Shallots (Paleo, Vegan, Allergy-Free) // thefoodieteen.com

Crumbling some crispy bacon on top is never a bad idea either.. enjoy!

 

sesame garlic roasted brussels sprouts with crispy fried shallots

by Alessandra Peters

Prep Time: 10 minutes

Cook Time: 35 minutes

 

Ingredients (serves 4-6)

    For the Brussels Sprouts

    • 1 lb brussels sprouts
    • 1 tbsp extra virgin olive oil
    • 1 1/2 tsp toasted sesame oil
    • 1 tsp kosher salt
    • 1 tbsp sesame seeds
    • 1/4 tsp garlic powder

    For the Crispy Fried Shallots

    • 4 shallots
    • 2 tbsp olive oil

    Instructions

    1. To make the shallots (these can be made up to 24 hours in advance and subsequently stored in an airtight container until needed), heat the oil in a small saucepan on medium heat. While it heats up, slice the shallots extremely thinly lengthwise, then add them to the saucepan. Fry, stirring often, for 3-4 minutes, until golden brown and crisp. They burn easily, so be careful! Remove the shallots from the pan, place on a paper-towel lined plate, then sprinkle with salt.

    2. To make the sprouts, preheat the oven to 375F/180C. Trim the sprouts, then toss them in a bowl with the olive oil, sesame oil, salt, garlic powder and sesame seeds. Place them on a lined baking sheet and roast for 18-20 minutes, toss, then return to the oven for 7-9 minutes, until edges are just starting to crisp. Transfer to a bowl, then sprinkle with fried shallots, then serve and enjoy immediately!

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