Have you gone years without enjoying a wagon wheel slice? As a child, this was my favourite treat, and I'm excited to share with you my take on a wagon wheel slice. This recipe captures all the essence of a classic wagon wheel but incorporates wholefoods and gut-friendly ingredients. Making treats like this, which promote the health of myself and my family, brings me immense joy. I cannot wait for you to try this recipe out.
The elements come together so well, with the most delightful part being the making of the marshmallow. We love this recipe and often make homemade marshmallows, which also freeze beautifully.
Whilst I mentioned before that this recipe features wholefood ingredients, and while the biscuit base requires baking, the rest of the process is quite simple involving layering, setting, and adding subsequent layers. It's an enjoyable recipe to prepare, especially when getting young children involved. Personally, I find it rewarding to engage my kids in food preparation and cooking, as the love and effort put into it significantly impacts their eating habits. A helpful tip for parents is to involve children in the kitchen for better eating habits..
In the jam base, I use only wholefoods, but once it reaches room temperature, I enhance it with extra nourishment. I mix in 2-3 teaspoons of foraged for you children's blend, which I have provided a link to. In my opinion, this supplement is one of the most nutrient-dense options available, not just for women but also for children. I occasionally give it to my kids just by them eating it off the spoon but, on other days, I incorporate it into baked goods or treats like gummies.
I made my own chocolate for this, but you don't have to. I didn't have enough chocolate to melt, so I had to resort to plan B. However, I can provide the plan B option if you're interested in trying it out.
Okay the long wait is over guys... here is the gut loving recipe, i hope you absolutely LOVE it!
Biscuit Base
2 cups almond meal
1 egg
pinch celtic salt
1 tsp vanilla essence (alcohol free)
3 tbsp nutra organics collagen
2-3 tbsp coconut oil or ghee
3 tbsp maple syrup
Method:
Preheat your oven to 180 degrees and line a 18/8 Stainless steel square cake tin
Meanwhile place all your biscuit base ingredients into a blender or thermomix.
Blend at high speed for blender or thermomix 10 sec/sp5.
Place into lined baking tin and even out the batter before placing it into the oven, bake for 10-12 minutes or until starts to brown.
Remove and set aside to cool (i pop it into the fridge whilst i do next elements).
Raspberry Jam
1 1/2 cup frozen raspberries
2 tbsp maple or tbsp coconut sugar
Juice of 1 lemon
1 tbsp chia seeds
Method:
Add your raspberries in a non stick pan on medium heat and allow to melt.
Once they start to softened turn heat down low, add in your lemon juice and maple syrup or sugar of choice.
By now your raspberries should be completely soft where you can start to slowly mash them. Then add your chia seeds and simmer low for another 1-2 minutes before removing heat.
Allow to cool before you add your forage childrens blend (optional).
Set aside ready for assembling.
Vanilla Marshmallows
3 tbsp gelatin nutra organics
150g raw honey
1/2 tsp vanilla powder
250g filtered water
Pinch celtic salt
Method using thermomix:
Place your butterfly whisk in thermomix bowl and add in your filtered water and gelatin to bloom.
Then add your raw honey, celtic salt and vanilla powder.
Place lid on and set 15 mins/115deg/sp2.
Once its done, remove lid and allow to cool down to 37 deg. This is where i start to assemble my jam onto biscuit base then place it into the freezer to set well.
Once you get to 37 deg temperature you can start to create fluffy marshmawllows.
Place lid back on and turn set 7 minutes/speed4 leave butterfly whisk in.
You are going to have the most fluffiest delicious gut loving marshmallows! Pour half of this ontop of your raspberry jam. Note: if your using a brownie tin you can definetely use the entire marshmallow. Set into the freezer for at least 30 minutes.
Conventional method:
In a heavy-based saucepan over medium heat, combine water and gelatine, then add honey, salt, and vanilla. Cook while whisking for 7–10 minutes until the gelatine dissolves and the syrup becomes clear and slightly reduced. Transfer this mixture to the bowl of an electric mixer and let it cool to room temperature.
With the whisk attachment, start mixing at medium–low speed, gradually increasing to high. Beat for 5–7 minutes until the mixture is thick, glossy, and soft peaks form when the whisk is lifted. Avoid overmixing to prevent a chewy and stringy texture!
Once the marshmallows are ready, place them on top of the jam and proceed with the rest of the assembly instructions.
Chocolate:
180g dark chocolate melts
To make your own
100g raw cacao butter cut into small pieces 50-50g cacao powder 70–100g raw honey or pure maple syrup 1/2 tsp vanilla powder 1/8 tsp celtic salt
Method:
Start by melting cacao butter in a heavy-based saucepan over very low heat, making sure to stir.
Once the cacao butter is melted, add the rest of the ingredients, turn off the heat, and continue stirring until everything is well combined.
Let the chocolate cool down to 32C and keep stirring for a few more minutes, as this will help to slightly temper the chocolate. (This step is crucial to prevent the chocolate from cracking, like what happened to mine).
After tempering the chocolate, pour it over the marshmallow and place it in the freezer for 1-2 hours before cutting into pieces.
Would love to know what you think of these and if your kids love them just as much as mine.
Tip: make these marshmallows and enjoy them in hot chocolates with the kids, another favourite.
With love
Marisa
xxx
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