Coconut and Raspberry Wagon Wheels.
I'd like to take your tastebuds somewhere for a little moment.
Basically I want you to imagine a raspberry lolly, the kind most people loved like nothing else when they were young. I then want you to imagine a crispy and sweet coconut cookie, like something you're best friends grandma would bake and feed you endlessly whenever she saw you. Finally, like the literal icing on the cake, I'd like you to imagine a light and sweet coconut cream, the kind that would make you feel like you were in the Hawaiian Islands living it up like nobody's business. Now, put all of that together and imagine for just one second the insane taste sensation.
You can stop imagining now because I give to you my Coconut and Raspberry Wagon Wheels and your life will now never be the same again. Better yet, they're vegan, they're refined sugar free, and they are basically the best things ever.
Ingredients;
The Biscuits
4 tbsp vegan butter
1/3 cup coconut sugar
1/3 cup coconut flour
2/3 cup wholemeal spelt flour
1/4 cup maple syrup (the pure stuff, not the artificially created nonsense!!)
2 tbsp rice malt syrup
1. Preheat a fan-forced oven to 160 degrees Celsius.
2. Using an electric mixer, combine the vegan butter and the coconut sugar on high speed until you have a smooth, creamy mixture.
3. Add in all the other ingredients and begin to fold them in together (I do this using the electric mixer, I just don't turn it on). When the flour is semi-mixed through, turn the mixer on low speed to combine. When the flour is relatively mixed in, increase to high speed and mix until well combined. (Alternatively, skip the folding and low speed stage and inevitably end up with flour legitimately everywhere...Yes, I have been there....)
4. Line a baking tray. Take roughly 1 tbsp of cookie dough and roll it in your (*clean*) hands to form a ball. Repeat until you have no mixture left.
5. When the mixture is all rolled out into balls, take the tray and, using your fingers or a fork, press down on each ball until it has a flat top - i.e. make it look like a pancake that's approx. 1cm thick. Place in the oven to bake for approx. 8-10 minutes. Keep a close eye on them so they don't burn. Remove from the oven when just lightly brown around the edges.
6. Allow to cool before assembling into wagon wheels.
The Coyo
The Raspberry Jam
1 cup raspberries (fresh or frozen)
2 tbsp rice malt syrup
2 tbsp chia seeds
1. In a saucepan over low/medium heat, combine the jam ingredients. Allow to cook for a few minutes (long enough that any frozen raspberries are fully defrosted) and then scoop into a jar/air tight container and store in the fridge until use.
To assemble the wagon wheels, take a cookie and flip it upside down. Spoon a generous dollop of jam on and spread with a knife. Then, spoon on some coyo and top with another cookie. VOILA!! Store in the fridge (if they even last that long - not likely!!).
Basically I want you to imagine a raspberry lolly, the kind most people loved like nothing else when they were young. I then want you to imagine a crispy and sweet coconut cookie, like something you're best friends grandma would bake and feed you endlessly whenever she saw you. Finally, like the literal icing on the cake, I'd like you to imagine a light and sweet coconut cream, the kind that would make you feel like you were in the Hawaiian Islands living it up like nobody's business. Now, put all of that together and imagine for just one second the insane taste sensation.
You can stop imagining now because I give to you my Coconut and Raspberry Wagon Wheels and your life will now never be the same again. Better yet, they're vegan, they're refined sugar free, and they are basically the best things ever.
Ingredients;
The Biscuits
4 tbsp vegan butter
1/3 cup coconut sugar
1/3 cup coconut flour
2/3 cup wholemeal spelt flour
1/4 cup maple syrup (the pure stuff, not the artificially created nonsense!!)
2 tbsp rice malt syrup
1. Preheat a fan-forced oven to 160 degrees Celsius.
2. Using an electric mixer, combine the vegan butter and the coconut sugar on high speed until you have a smooth, creamy mixture.
3. Add in all the other ingredients and begin to fold them in together (I do this using the electric mixer, I just don't turn it on). When the flour is semi-mixed through, turn the mixer on low speed to combine. When the flour is relatively mixed in, increase to high speed and mix until well combined. (Alternatively, skip the folding and low speed stage and inevitably end up with flour legitimately everywhere...Yes, I have been there....)
4. Line a baking tray. Take roughly 1 tbsp of cookie dough and roll it in your (*clean*) hands to form a ball. Repeat until you have no mixture left.
5. When the mixture is all rolled out into balls, take the tray and, using your fingers or a fork, press down on each ball until it has a flat top - i.e. make it look like a pancake that's approx. 1cm thick. Place in the oven to bake for approx. 8-10 minutes. Keep a close eye on them so they don't burn. Remove from the oven when just lightly brown around the edges.
6. Allow to cool before assembling into wagon wheels.
The Coyo
2 400ml cans full fat coconut cream (do not buy the low fat version or this won't work!)
3 tbsp pure sweetener (maple syrup/agave syrup)
1. Sit the cans in the fridge for a minimum of a few hours to allow the two parts of the cream to separate.
2. After a few hours, open the cans and scoop out the creamy solid part into a bowl. DO NOT ADD ANY OF THE SEMI-CLEAR LIQUID PART OF THE CAN, because otherwise you won't get a cream, rather a watery, coconut-ty mess!
3. Add the maple syrup and mix on high speed for a few minutes.
4. Pour into a jar and refrigerate overnight before using.
The Raspberry Jam
1 cup raspberries (fresh or frozen)
2 tbsp rice malt syrup
2 tbsp chia seeds
1. In a saucepan over low/medium heat, combine the jam ingredients. Allow to cook for a few minutes (long enough that any frozen raspberries are fully defrosted) and then scoop into a jar/air tight container and store in the fridge until use.
To assemble the wagon wheels, take a cookie and flip it upside down. Spoon a generous dollop of jam on and spread with a knife. Then, spoon on some coyo and top with another cookie. VOILA!! Store in the fridge (if they even last that long - not likely!!).
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