Matcha Marshmallows

Blog by Laura Hearn, Certified Nutritional Practitioner in The Clear Skin Solution + Recipe by Katie Stewart, RHN

Here at KSW, our mission is to create recipes that support both glowing skin and genuine enjoyment of good food. We’re not alone in this mission – there are so many amazing recipe creators who share our belief that nourishing your body should be delicious. Today’s recipe for matcha marshmallows is the perfect example of this approach, and it gives me a chance to share some of the incredible cookbook authors and recipe developers who inspire us to keep creating delicious, skin-friendly recipes.

These beautiful matcha marshmallows are our twist on a recipe from Danielle Walker. Danielle is a pioneer in the grain and gluten-free space, creating recipes that prove dietary restrictions don’t mean sacrificing flavour. Whether you’re dealing with autoimmune conditions, food allergies, or simply choosing to eat healthier, her recipes bring joy back to the kitchen. We’ve taken her perfect marshmallow base and added a twist of matcha to create these fun and tasty treats.

Other Recipe Creators We Love

Here’s a sampling of some of our favorite recipe developers who inspire us with their creative, health-conscious approach to cooking:

Julie Daniluk

As the author of multiple bestselling cookbooks, with her latest being “Becoming Sugar Free,” Julie shares her passion for anti-inflammatory living through her practical, engaging approach. Her recipes and teachings have been a huge inspiration in our own recipe development. Plus, her warm personality shines through in every recipe – making healthy eating feel approachable and joyful.

Joyous Health

Joy McCarthy’s wholesome approach to recipe creation aligns perfectly with our philosophy that healthy food should make you feel good inside and out. Her recipes demonstrate that nourishing your body can be both delicious and uncomplicated.

Minimalist Baker

When it comes to simplifying healthy cooking, nobody does it better than Minimalist Baker. Her approach to creating delicious recipes with minimal ingredients has taught us that nutritious cooking doesn’t have to be complicated. We love how she makes plant-forward cooking accessible to everyone.

Half Baked Harvest

Tieghan’s stunning food photography reminds us that healthy eating should be a feast for the eyes as well as the body. We especially love HBH’s gluten-free section and whole foods approach. Her creative, flavourful dishes never fail to inspire us in our own kitchen adventures!

Making Magic with Matcha

Speaking of uncomplicated yet delicious, these matcha marshmallows are the perfect example of taking a classic treat and giving it a wellness-inspired twist. These gorgeous green treats combine the gut-loving benefits of both matcha and grass-fed gelatin.

Matcha is packed with antioxidants, especially EGCG (epigallocatechin gallate), which can help calm inflammation in the gut and support a healthy balance of gut bacteria. Gelatin, on the other hand, provides amino acids like glycine and proline that help repair and strengthen the gut lining, making it a must-have for anyone dealing with leaky gut or digestive issues. Together, they’re like a powerhouse for a happier, healthier gut!

Matcha Quality

Before we dive into the recipe, let’s talk matcha for a minute. The quality of your matcha will make a big difference in both the color and taste of these marshmallows. We love DoMatcha and Emeri (use code KATIE at checkout for 15% off your first order) for their vibrant green color and smooth, non-bitter taste. Plus, both brands prioritize quality and purity in their matcha production.

More Delicious Ways to Enjoy Matcha:

• Matcha Latte
• Iced Matcha Latte
• Iced Lavender Cream Latte
• Matcha Mint Cookies
• Peppermint White Chocolate Matcha
• Strawberry Matcha Smoothie

Matcha Marshmallows

At KSW, we're all about recipes that support glowing skin, like these matcha marshmallows inspired by Danielle Walker’s grain-free creations!

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Ingredients

• 2 to 3 tablespoons arrowroot powder (for coating)
• 1 cup water
• 3 tablespoons unflavoured gelatin powder
• 1 cup raw honey
• 1 teaspoon vanilla extract
• 2 teaspoons high-quality matcha (we recommend DoMatcha or Emeri)

Instructions

• Line a baking sheet with parchment paper and evenly dust it with 1 tablespoon of arrowroot powder.
• In your stand mixer bowl fitted with the whisk attachment (or a large bowl if using a handheld mixer), pour in ½ cup of water and sprinkle the gelatin over the top. Let it sit for 10 minutes to bloom.
• While the gelatin blooms, combine the remaining ½ cup of water with the honey in a saucepan. Heat over medium-high heat until it reaches 240°F on a candy thermometer, about 15 minutes.
• With the mixer on low speed, slowly pour the hot honey mixture into the bowl. Add the vanilla extract and matcha powder. Increase the speed to medium-high and whip for 8–10 minutes, until the mixture is light green and has tripled in volume.
• Pour the mixture onto the prepared baking sheet and smooth it out quickly with an offset spatula. Let it set at room temperature for 6 hours.
• Dust the top with another tablespoon of arrowroot powder. Using a sharp knife lightly greased with coconut oil, cut into 24 pieces. If the marshmallows are sticky, gently coat them with the remaining arrowroot powder.