Monday, 21 November 2016

Coconut Lime Mallow Squares - Vegan, Dairy Free, Gluten Free and Nut Safe Sweets/Candy

Good evening my tasty custard creams,

I know that I’ve done a marshmallow recipe before but this isn’t technically a marshmallow (even though it does have very similar ingredients).  I saw this recipe on a website that I was on and thought it looked really tasty.  Albeit the original version is neither dairy free nor vegan (as it contained animal gelatine) I wanted to see if it was easily adaptable and lo’ and behold it is.

Now I’ve used agar-agar here so let’s discuss for a second.

Agar Agar is a flavourless gelling agent which is derived from cooked and pressed seaweed.  Agar is available flaked, powdered, or in bars.  For best results, grind the agar-agar in a coffee grinder or food processor and then cook it, stirring it regularly until it dissolves. When used in a recipe, agar-agar sets in about an hour and doesn’t require refrigeration to gel. For a firmer gel, add more agar-agar, and for a softer gel, add more liquid.

Don’t worry if you don’t get it right the first time, you can fix a faux pas simply by reheating the gel.

Here’s a general guide on how to use agar in recipes:

• Substitute powdered agar-agar for gelatine using equal amounts.

• 1 tablespoon of agar-agar flakes is equal to 1 teaspoon of agar-agar powder.

• Set 500 ml (about 2 cups of liquid) using either 2 teaspoons of agar-agar powder, 2 tablespoons of agar-agar flakes, or one bar.

For this recipe I am using agar-agar powder which I bought off of Amazon (100g for £3.69 – free delivery). 

This is more of a candy than a dessert/pudding but I think (during the holiday season especially) your table can never have enough sweet bounty and therefore I think that everyone will love this, not just the vegan in your life.

Cut these in to small squares and give them as presents or stocking fillers (along with the tablet, of course!).
So here we go,

The Carefree Baker’s Vegan, Dairy-Free, Gluten-Free and Nut Safe

Coconut and Lime Mallow Squares


Icing sugar – for dusting
2 quantities of chickpea, Aquafaba (see here for recipe) in stiff peaks
12 grams of Agar-Agar powder
250 ml of coconut cream
250 ml of coconut milk (or other non-dairy milk)
250 ml of water
Juice and zest of 1 lime
35 grams of caster sugar

Line a baking tray (at least an inch deep) with grease-proof paper.
Lightly dust the paper with icing sugar.
First, make the agar-agar sugar syrup by putting the agar-agar, sugar and the cold water into a pot. Bring to the boil and let this simmer for about five minutes until the water becomes completely clear and both the sugar and agar-agar have dissolved.  Put this mixture to the side.
Mix together the coconut cream, coconut milk, lime juice and lime zest.
Mix together the agar-agar water and the coconut cream mix.
Gently fold in the aquafaba to combine; try to use light strokes so that as much of the air is maintained.
Pour contents into the prepared baking sheet.
Dust with some more icing sugar (and more lime zest if you like)
Refrigerate overnight.
The next day, but into small squares.
Eat and enjoy!

Now you could do this with different types of milk if you so wished.  You could try flavoured soy milks (chocolate, strawberry, vanilla, banana) or you could even try with a nut milk for a nutty version (obviously not nut-safe) but this gives you an idea about the variety of things you could try.  A little bit of agar-agar and some aquafaba and you’re on your way to making sweet treats you never thought possible.

Well, until the next time my lovelies,



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