Homemade Wagon Wheels
Being gluten and dairy intolerant you learn to go without. It's not a bad thing, my intolerances have saved me from mindlessly consuming all sorts of things that are not good for me. But I have to admit that I do occasionally get cravings for food from my past, and I do enjoy the challenge of re-creating food to accommodate my intolerances. So when Mr J mentioned how much he missed Wagon Wheels, I found my inner voice saying, "Challenge accepted". And so began the hunt for a suitable recipe. I often find that there is no, one, single, recipe that fits the bill, so I research recipes and combine, adapt or create recipes to suit my needs. The recipe for these Wagon Wheels is adapted from a recipe by Michelle Hunt of Peachy Palate. You can find the original recipe here.
Before you jump in and get started I feel there are a few things I should let you know:
They are a labour of love - this is not a quick recipe to make, there are three separate components, four if you count melting the chocolate, plus the assembly. I made the biscuits and jam ahead of time (the day before) to break up the time spent. If you are going to make them on the same day, I would suggest making each of the components in the order outlined in the recipe and allow plenty of time.
They are a sometimes food - whilst the ingredients used are paleo-friendly, the finished product still contains a fair amount of sugar, albeit unrefined. For this reason I am hesitate to call them paleo and I would consume them mindfully. As delicious as they are, and as much as I wanted to scoff all of them when they were ready, we have a rule in our house, no chocolate on an empty stomach or after dark. It helps us limit how many treats we consume because we focus on indulging in healthy, nourishing foods first, leaving less room for less healthy options.
Sharing is caring - another great way to eat less treats is to share them with friends and family. It's never a good idea to have a whole batch of indulgent treats hanging around to tempt just one or two people. I learnt that lesson the hard way with Gluten Free Chocolate Brownies! I'll be wrapping some of these Wagon Wheels and giving them to my dad for Father's Day.
Homemade Wagon Wheels
Homemade, paleo version of an old favourite, wagon wheels: chocolate dipped, marshmallow and raspberry jam filled biscuit sandwich. Adapted from a recipe by Michelle Hunt of Peachy Palate. Special equipment required: Thermomix
Prep Time: 30 minutes; Cook Time: 45 minutes; Passive Time: 2.5 hours
150 grams blanched almond meal (1.5 cups)
20 grams linseed meal (3 tbsp)
60 grams arrowroot flour (1/2 cup)
45 grams coconut oil, melted (3 tbsp)
1/2 teaspoons baking soda
30 grams coconut milk (2 tbsp)
1 teaspoon vanilla powder
80 grams maple syrup (1/4 cup)
small pinch Himalayan Pink Salt or Sea Salt
130 grams frozen raspberries (1 cup)
1 teaspoon grass fed gelatin or agar agar powder for vegan option
25 grams rapadura sugar (2 tbsp)
1/2 teaspoon vanilla powder
2 tablespoons grass fed gelatin or agar agar powder for vegan option
330 grams filtered water (1 1/3 cups)
400 grams rapadura sugar (2 cups)
250 grams 70 - 80% dark chocolate I used Loving Earth 72% Dark Chocolate
Preheat oven to 180ºC and line two baking sheets with baking paper.
Place all of the ingredients in the TM bowl.
Mix for 10 sec/reverse/speed 5.
Wrap dough and refrigerate for 30 minutes.
Roll the chilled dough out between 2 sheets of baking paper until it is approximately 1/2 cm or 5mm thick.
Cut the dough in to 6.5 cm diameter rounds and transfer to your lined baking trays. Reform the dough and roll it out until you use up all of the dough. You will need at least 24 biscuits.
Bake for 15 minutes or until lightly golden.
Transfer to a wire rack to cool.
Place all of the ingredients in the TM bowl and cook for 8 mins/100ºC/speed 2.
Strain the mixture in to a bowl to remove the seeds.
Set aside and allow to cool to room temperature.
Line a 33 x 23cm baking tray with baking paper and dust with arrowroot flour.
Add gelatin/agar agar powder and 125g of water to TM bowl and mix for 20 sec/speed 3.
Add rapadura sugar and remaining water (205g) and cook for 20 min/Varoma/speed 1 with the basket on top to stop any splatters.
Allow mixture to cool to 37 degrees. NOTE: It is essential the mixture is cooled completely before you start mixing, otherwise the mixture will separate. This can take a couple of hours.
Insert butterfly and beat mixture for 5 min/speed 4 or until pale and thick.
Pour mixture in to the lined baking tray and set in the fridge for approximately 10 - 15 minutes.
Once the marshmallow is set, dip the same cutter you used for the biscuits in arrowroot flour (this helps stop the marshmallow from sticking) and cut out 12 circles.
Melt 2/3 of the dark chocolate in a bowl, over a double boiler. You can also do this in the microwave in 30 second intervals, stirring after each interval.
Add the remaining 1/3 of the chocolate and stir until melted. NOTE: This process is known as tempering the chocolate, this gives the chocolate a nice snap and allows the chocolate to set at room temperature.
Spread a teaspoon of jam on to each biscuit and set aside.
Place a marshmallow round on to half (12) of the biscuits. The marshmallow should be quite sticky. I used a butter/lightly oiled knife dipped in arrowroot flour to help me lift them from the baking paper.
Top each with the remaining biscuits and set aside while you prepare the chocolate coating.
Gently dip each biscuit in to the melted chocolate mixture using a fork to hold it underneath and a spoon to cover the top and the sides.
Once the biscuit is fully coated, carefully lift out, tap off the excess and return to the lined tray. Repeat with the remainder of the biscuits.
Alternatively, you can drizzle the chocolate across the top of the biscuits. I did 2/3 dipped and 1/3 with chocolate drizzle.
Allow to set at room temperature.
You will have more marshmallow than you need for this recipe. To store the leftovers, cut in to squares and dust with arrowroot flour.
The jam should be a liquid for the assembly. If it has set in to a jelly, warm gently over a pot of warm water until runny and allow to cool to room temperature before using.
Once set these biscuits will keep for up to a week in an airtight container, if they last that long!