This delicious gluten-free, egg-free, soy- and lactose-free American dessert is made of ginger nut biscuits and marshmallows – a perfect snack or cooking activity for kids!
Special diets: Vegetarian | gluten-free | eggs-free | soy-free | lactose-free |
️Allergens: nuts | non vegan |
⏱ 10 mins – easy
🍽 1 servings – 2427 kcal per serving
|
Serving 759g |
Fat 76g |
Sat. fat 11g |
Sodium 6506mg |
|
Carbs 396g |
Fibers 9g |
Sugars 42g |
Proteins 43g |
INGREDIENTS
- 16 ginger nut biscuits
- 8 marshmallows
- 8 tsp canned pumpkin puree
- a quarter tsp cinnamon
TOOLS
- 1 baking sheet
- 1 oven grill
- 1 bowl
- 1 spoon
- 1 parchment
STEPS
Line a baking sheet with parchment.
Place 8 ginger nut biscuits on the baking sheet and top with marshmallows.
Preheat the oven grill to 300°F for 10 minutes.
Place the baking sheet in the hot oven grill and bake for 2 minutes to get baked biscuits. Then turn off the heat and remove the baking sheet from the oven grill.
Put the canned pumpkin puree in a bowl. Add cinnamon to the bowl and stir with a spoon for 2 minutes to get a pumpkin mixture.
Add the pumpkin mixture to the baked biscuits (on top), then place the 8 remaining ginger nut biscuits (on top).
It’s ready to be served !
