A healthy recreation of store-bought Wagon Wheels. A crunchy biscuit with a layer of strawberry jam, vanilla marshmallow and coated with chocolate.
Preheat oven to 180 degrees celsius.
In a bowl, whisk the butter, egg and vanilla essence.
While stirring, add the rapadura sugar, Emmer Wheat, coconut flour and salt. Stir until well combined - the mixture will be quite thick.
Place the mixture in the freezer for 5 minutes (this will help it become the right consistency to spread easily on the baking tray).
Remove mixture from the freezer and transfer the mixture into the baking tray (approximately 20cm x 30cm) and spread evenly by pressing down with the back of a spoon.
Bake for 15 minutes. Remove and cool completely.
Place the strawberries or raspberries, lemon juice and rapadura sugar in a pan over a medium/high heat. When the mixture begins to boil, turn down to a low heat. Stir occasionally until the mixture is thick and remove to cool.
Spread the jam onto the biscuit base and place in the fridge.
Pour half of the water into a pot on a medium/high heat. Remove when the mixture starts to boil. Stir in the honey and vanilla and let cool for 5-10 minutes.
While the water is cooling, add the gelatin to the other half of the water and let bloom for 5-10 minutes.
Add the gelatin mixture to the pot with the water, vanilla and honey and stir to combine. Stir until the gelatin has completely dissolved. Set aside to cool for another 5 minutes.
Pour the mixture into a food processor/Thermomix and blitz on high for approximately 5-8 minutes until light and fluffy.
Remove the base with jam from the fridge and spread the marshmallow over the jam. Place back in the fridge for 30 minutes to set.
Over a low heat, add the coconut oil and cacao chips into a pan, stirring constantly until completely melted. Set aside to cool completely.
Remove the biscuit base from the fridge and use a dessert ring to cut into circles.
Place onto a wire rack with baking paper underneath. Spoon the chocolate mix over the slices and place back in the refrigerator to set. Store in the refrigerator.
[cooked-sharing]
Ingredients
Directions
Preheat oven to 180 degrees celsius.
In a bowl, whisk the butter, egg and vanilla essence.
While stirring, add the rapadura sugar, Emmer Wheat, coconut flour and salt. Stir until well combined - the mixture will be quite thick.
Place the mixture in the freezer for 5 minutes (this will help it become the right consistency to spread easily on the baking tray).
Remove mixture from the freezer and transfer the mixture into the baking tray (approximately 20cm x 30cm) and spread evenly by pressing down with the back of a spoon.
Bake for 15 minutes. Remove and cool completely.
Place the strawberries or raspberries, lemon juice and rapadura sugar in a pan over a medium/high heat. When the mixture begins to boil, turn down to a low heat. Stir occasionally until the mixture is thick and remove to cool.
Spread the jam onto the biscuit base and place in the fridge.
Pour half of the water into a pot on a medium/high heat. Remove when the mixture starts to boil. Stir in the honey and vanilla and let cool for 5-10 minutes.
While the water is cooling, add the gelatin to the other half of the water and let bloom for 5-10 minutes.
Add the gelatin mixture to the pot with the water, vanilla and honey and stir to combine. Stir until the gelatin has completely dissolved. Set aside to cool for another 5 minutes.
Pour the mixture into a food processor/Thermomix and blitz on high for approximately 5-8 minutes until light and fluffy.
Remove the base with jam from the fridge and spread the marshmallow over the jam. Place back in the fridge for 30 minutes to set.
Over a low heat, add the coconut oil and cacao chips into a pan, stirring constantly until completely melted. Set aside to cool completely.
Remove the biscuit base from the fridge and use a dessert ring to cut into circles.
Place onto a wire rack with baking paper underneath. Spoon the chocolate mix over the slices and place back in the refrigerator to set. Store in the refrigerator.
Am having trouble getting the marshmallow right. Am having trouble when I put it in the thermomix. Is there a temp or speed I need to put it on please 🙏
Hi Alicia, here is a thermomix recipe that may help: https://www.reallifeofpie.com/vanilla-marshmallows-sugarfree?rq=marshmallow