MMWW (Epic Marathon Monday Wagon Wheel Recipe!)
Wagon Wheels – yes I know I have done one here before and that my husband continued to say “Eat the Wagon Wheel” during the entire making, shooting and eating process.
I have also discovered that I did a slice as well I had forgotten about!
But, I have just completed the 8 week I Quit Sugar round and really want to try to stay away from sugar as much as possible. The “Off the Wagon Wheel” slice in Simplicious is one of those recipes that just kept whispering to me “make me, make me, make me”. Concerned about the outcome I made a “test batch” that was really just a test batch for the base and the topping since I used pre-made jam and marshmallows. Oh wow it looked sugar laden-delicious but when I went to cut the slice ……disaster! The top shattered and shattered and this was the only piece reasonably salvageable. *note – after discovered the above picture of the WW slice made 2 years ago, the problem is REAL people, REAL I tell you!
So *genius thought* was to turn it upside down to cut……
still no joy and the lovely slice went to my friends at Talby’s to be recreated into WW ice cream.
Fast forward to Saturday and I asked the Dancing Studying Daughter what to make for work treats. I gave her 3 choices and she said, “You wanted to make the Wagon Wheel so make them.” Ok I merrily thought. A day later, lots of frustration and a kitchen that looked like this
I bring you Gluten Free Sugar Free Wagon Wheels. This recipe polarised our household last night. 2 likes, 1 “over it” (ok that was me), and 1 extreme dislike which I will not subject you to but, suffice it to say if you fed a 4 year old creamed spinach you would see the same reaction. Take note that this recipe is not for the feint hearted!
Gluten Free Sugar Free Wagon Wheels ~yields approximately 16 servings
Recipe from Simplicious
Base:
• 150 grams butter
• 2 Tbls Rice Malt Syrup
• ¾ cup Buckwheat flour
• ¾ cup All Purpose GF flour
• ½ cup dessicated coconut
• Pinch of sea salt
Marshmallow filling
• 1 & ½ Tbls gelatin
• ¼ cup Rice Malt Syrup
• 1 tsp vanilla
• ¼ tsp sea salt
1 cup strawberry jam (I made strawberry & chia jam)
100-150 grams sugar free or dark chocolate
1 tsp coconut oil
Preheat oven to 1800C and line a lamington/slice tin with baking paper.
Make the dough for the base by melting the butter and RMS in a saucepan or in the microwave.
Combine with the remaining ingredients and mix well.
Press into the tin and bake for 15-20 minutes.
Remove from the oven and cool. Spread the jam over the cooled base and refrigerate.
(This is where the wheels fell off for me…..wheels, get it?)
To make the marshmallow filling “bloom” the gelatine by stirring it into 1/3 cup water until dissolved. Allow to sit for 5 minutes until firm.
Combine the RMS, vanilla and salt in a saucepan with 1 cup of water and bring to the boil. Reduce the heat and simmer for 8 minutes stirring constantly.
Turn off the heat and add the gelatine and stir to dissolve. Using a stick blender or high speed blender, blitz into a thick cream. *note – mine never turned into a thick cream so I panicked and added more gelatine where it STILL didn’t thicken so I added ¼ cup of coconut flour. Then it thickened but I ended up with a VERY thin layer of marshmallow which was disappointing.
Pour the marshmallow over the cooled jam layer and refrigerate for an hour until set. Melt the chocolate with the coconut oil until smooth.
Cut out the wagon wheels and dip the top into the melted chocolate.
Enjoy…….I need a nap!
Or you can get cranky and just cut into slices and dip the tops of each one. I recommend dipping or pouring the chocolate once cut due to the shattering error mentioned above.
NB: I took 2 pans to work today…..not a scrap left!
