Off The Wagon Wheels Healthy Slice

‘Off The Wagon Wheels’ Healthy Slice

I Quit Sugar Blog
Got a craving for a Wagon Wheel but want to avoid the sugar? Try our healthy alternative called 'Off The Wagon Wheels' and bring back some nostalgia… without the sugar-guilts! It's free of refined sugar and packed full of gut-healing gelatin, so when you need a healthier sweet treat, give our Wagon Wheel a try!
4.75 from 4 votes
Prep Time 2 hrs 25 mins
Cook Time 35 mins
Total Time 3 hrs
Course Treat
Cuisine Australian
Servings 28
Calories 113 kcal

Ingredients
  

To make 1 cup Raspberry Chia Jam (you can do this one ahead of time)

  • 1 cup raspberries fresh or frozen.
  • 2 tablespoons water
  • 1 tablespoon rice malt syrup
  • 2 tablespoons chia seeds

Bake Cookie Dough Recipe

  • 150 g unsalted butter
  • 2 tablespoons rice malt syrup
  • 3/4 cups buckwheat flour
  • 3/4 cups gluten-free plain flour
  • 1/2 cup desiccated coconut
  • pinch sea salt

Marshmallow Filling

  • 1 1/2 tablespoon I Quit Sugar's Gut Lovin' Gelatin powder
  • 1/4 cup rice malt syrup
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 100 g 85% dark chocolate

Instructions
 

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  • Grease and line a 28cm x 18cm lamington tin with baking paper.

To make the Bake Cookie Dough Base

  • Melt the butter and rice malt syrup in a small saucepan (or in a mixing bowl in the microwave).
  • Combine with the remaining ingredients and mix well.
  • Press the mixture into the prepared tin and bake for 15-20 minutes.
  • When cool, spread jam over the base and refrigerate.

To make the marshmallow filling

  • ‘Bloom’ the gut-loving gelatin by stirring it into 1/3 cup of COLD water until it dissolves.
  • Allow to sit for 5 minutes – it will become firm like a rubber ball.
  • Meanwhile, combine the rice malt syrup, vanilla and salt in a saucepan with 1 cup of water and bring to the boil.
  • Reduce the heat and simmer, stirring constantly, for 8 minutes.
  • Turn off the heat, add the gelatin blob to the mixture and stir to dissolve.
  • Using a stick blender, blitz until it thickens slightly (or transfer to a high-powdered blender to cut time). It might be easy to let this cool a little beforehand.
  • Pour the marshmallow over the cooled jam layer.
  • Now rub your hands in coconut oil and use your fingers to smooth the surface.
  • Refrigerate for at least 1 hour or until set.

To Make Raspberry Chia Jam

  • Throw all the required ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine.
  • Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble.
  • Reduce the heat and whisk constantly until thickened, about 3-5 minutes.

To Make The Choc Coating

  • Melt the chocolate slowly in a microwave (or a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the wateand pour over the marshmallow layer, spreading it evenly.
  • Return the tray to the fridge for at least 1 hour or until the chocolate is set.
  • Cut into squares to serve.

Notes

STORAGE TIPS
  • These healthy wagon wheels can be stored in a sealed container for up to 5 days.
  • Any leftover sugar-free raspberry chia jam can be refridgerated in an airtight container for up to a week.
MINDFUL EATING: We’re a big believer in eating all things in moderation, with an emphasis on ‘moderation‘ in the case of this healthy treat, especially if you’re watching your weight! 🙂  
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Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at https://recipes.28bysamwood.com