Crisp grain free crumbly biscuit, sugar free marshmallow, speedy raspberry jam, all sandwiched together and coated in dark chocolate, as dark as you dare, for a mighty mouthful!
Boy do these bring back memories…the moment I bit in to one it was like stepping back in time. A childhood me about 10 years old, jammy wagon wheel in hand of an evening as a post dinner treat. I LOVED them! There was something so indulgent and oh so grown up about the individually wrapped biscuit sandwich, covered in chocolate and filled with jam and marshmallow. The kid of biscuit dreams were made of.
My homemade version is not quite identical in appearance, thicker and smaller in diameter, but loaded with delicious goodness. Sugar free stevia sweetened marshmallow which was so darn easy to make I can’t believe I hadn’t tried it before now! Who am I kidding homemade are so much more awesome! Lots more marshmallow, more jam, thicker chocolate and just enough biscuit to hold it all together! They’re big enough for sharing though slicing them with precision takes patience. Room temperature wagon wheels, a large serrated knife and a woman on a mission to capture a perfectly pretty pick of the layers made it happen!
Trying to slice one in to three in the middle of a coffee shop using a butter knife was a whole different kettle of fish…and sure it didn’t matter, the crumbly mess still tasted amazing. I made two rounds of these, the first with just one layer of marshmallow and slightly thicker biscuits that were just TOO thick. With two layers if they’re two thick it just doesn’t work. With two layers of marshmallow and the jam in the middle it prevented it seeping in to the top layer of biscuit and also made the chocolate coating process a heck of a lot easier! The marshmallow sticks quite well to each biscuit layer once frozen but the previous jam topped sandwich slid all over the place! Again edible but not quite as pretty.
Grain free Wagon Wheels
Prep Time: 30 minutes + 2 hours
Cook Time: 12 -15 minutes
Keywords: bake dessert gluten-free grain free low-carb paleo soy-free sugar-free cacao paste gelatin
Ingredients (8 wagon wheels!)
- 1.5 cups (150g) almond meal
- 3 tbsp (21g) ground flaxseed
- 1/2 cup (60g) tapioca flour
- 3 tbsp (42g) coconut oil softened not melted
- 1/2 tsp baking soda
- 2 tbsp coconut milk
- 2 tsp vanilla extract
- 2 tbsp (40g) raw honey
- Pinch of salt
For the Jam
- 130g (1 cup) frozen raspberries
- 1 tsp (4g) grass fed gelatin + 2 tbsp cold water
- 1/2 tbsp (10g) raw honey or 1 tbsp (10g) stevia erylite
- 1/2 tsp vanilla extract or vanilla powder
For the Marshmallow
- 1/2 cup (125ml) cold water
- 1/2 cup (125ml) boiling water
- 3 tbsp (21g) grass fed gelatin
- 1/2 cup (120g) stevia erylite or up to 3/4 cup (180g) depending on desired level of sweetness
- 250g (1.5 cups) 80- 90% dark chocolate OR
- 180g (1 cup) raw cacao paste + 3 tbsp (42g) coconut oil + 1 tsp vanilla extract + 1.5 tbsp (30g) raw honey
For the Biscuits
Preheat oven to 180C (350F).
Mix the almond flour, flaxseed meal, tapioca flour, baking soda and salt in a bowl.
In a separate bowl whisk the coconut milk, vanilla and honey. Add in melted coconut oil or butter; try ensure it’s not too hot as is somewhere close to room temperature.
Mix dry ingredients with wet to form a batter and refrigerate for 30 minutes
Place chilled batter between 2 sheets of parchment paper and using a rolling pin roll the dough to ⅛ inch thickness. It doesn’t have to be exact, just picture the desired thickness of the end result!
Cut dough using round cookie cutters; approx 5 cm diameter. You should get about 16 cookies. Reform dough and roll out to make the most of it!
Bake for 10-12 minutes or until lightly golden.
Let cookies cool on baking sheet for 20 minutes set over a wire rack.
For the Marshmallow
Whisk together boiling water and stevia over a medium heat for a couple of minutes until stevia has dissolved.
Mix together cold water and gelatin. Allow to sit while you dissolve the stevia.
Add vanilla to the hot water and pour hot water mix over the gelatin. Whisk on low for 2 minutes in a large bowl. Whisk on high speed (using an electric whisk) for 6- 8 minutes until the mixture is white and thick like marshmallow fluff; it should hold soft peaks!
Pour mixture in a large baking paper lined tray or two 8*8 inch square trays. Place in the fridge to set for 4 hours or overnight. Once set cut circles using the same cookie cutter as the biscuits.
For the jam
Mix honey and berries. Place into a pot and allow to cook out of a medium heat for 25 -30 minutes; until the fruit has cooked down and reduced by half.
Mix together gelatin and water and allow to bloom for 5 minutes.
Add gelatin to hot fruit mix and stir to dissolve.
Place jam into a jar and allow to cool at room temperature before placing it into the fridge for a couple of hours or overnight.
One biscuit, topped with a marshmallow round, a teaspoon of jam, another marshmallow round and another biscuit. Repeat 8 times. Place on a baking tray lined with baking paper and put tray into the freezer for at least 2 hours or overnight.
Melt dark chocolate or cacao paste with coconut oil before combining with vanilla and honey in a bain marie or in 30-second intervals in the microwave.
Remove cookies from the freezer. Gently place into the dark chocolate using a large fork to hold it underneath and spoon it over the chocolate. Carefully lift up ensuring it’s fully coated, tap off the excess and then return to the tray. Repeat with the remainder of the biscuits.
Drizzle with remaining chocolate and leave to set at room temperature unless it’s particularly hot! Once fully set they can be stored in the fridge for up to 1 week or freezer for up to one month.