Pleasingly earthy sweet, these vintage style treats illustrate the incredible versatility of the humble okra pod.
Katrina Blair's Okra Marshmallow Delights Recipe
"If you don’t have a dehydrator, you could follow the same process using an oven at its lowest temperature setting; check regularly so the okra doesn’t overcook. The aim is tacky-chewy, not hard-crunchy.
Makes 15–20 pieces
2 cups (200 g) sliced fresh okra
1 cup (225 ml) water, plus more if needed
1/2 cup (170 g) honey
2 tablespoons vanilla
1/2 cup (60 g) cashews, raw or roasted
- Blend the okra with the water, honey, and vanilla in a high-powered blender until it creams up and becomes thick.
- Pour the mixture onto a dehydrator sheet in long strips and dry at 115°F (45°C) for about 6 hours. The mixture is dry enough once it can be peeled off the dehydrator sheet.
- Remove the strips from the sheet and tightly roll them up. The rolls can then be cut and formed into marshmallow-esque pieces.
- Powder the dry cashews in a food processer.
- Transfer the powder to a shallow bowl and roll the individual pieces in the powder until they appear white. These marshmallow treats can be eaten raw or skewered on a stick and warmed over a fire."
- Reduce initial amount of water used for blending - the less water added, the less that needs to come out.
- For ease of cleaning spread the mixture onto parchment paper atop the dehydrator's mats.
- Spread the mixture as thinly and evenly as possible so it dehydrates more efficiently – for several of my sheets there were spots that remained gooey long after the rest of the mixture was tacky. Gooey mixture does not roll easily!
- For a nut-free option, roll the pieces in powdered sugar.
Slow Food Ark of Taste variety White Velvet Okra makes a great marshmallow!
Have a favorite okra recipe? Please send it to Seeds@GreatLakesStapleSeeds.com. We'd love to feature it!