Lizzy’s Little Kitchen’s Guilt Free-ish Wagon Wheel

Lizzy’s Little Kitchen’s Guilt Free-ish Wagon Wheel
  1. Preheat the oven to 350FH/180C/Gas Mark 4.
  2. Line a baking tray with parchment paper.
  3. In a bowl combine the spelt flour, ground almonds, coconut sugar & baking soda.
  4. Add the apple sauce & coconut oil & mix well.
  5. When worked in, separate into 8 balls & put on baking tray.  Flatten each ball to make a round biscuit shape.
  6. Bake for 8 – 10 minutes.
  7. Remove from oven & allow to cool.
  8. Reduce oven temperature to 315FH/160C/Gas Mark 2.
  9. Place marshmallows on an ovenproof dish & put in oven for 2-3 minutes to melt slightly.
  10. Melt dark chocolate in a heatproof bowl over a saucepan of simmering water.
  11. Place some melted marshmallow on one biscuit, top with some mashed raspberries, add more melted marshmallow & top with another biscuit.
  12. Carefully dip each side into the melted chocolate & allow to cool before placing in the fridge to harden.

To Make the Apple Sauce:

  1. Put all ingredients into a saucepan and simmer until the apple breaks down to sauce like consistency.

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  • ½ cup spelt flour
  • ¼ cup ground almonds
  • 3 tablespoons coconut sugar
  • ¼ tablespoon baking soda
  • 2 tablespoons apple sauce
  • 1 tablespoon coconut oil
  • Packet of marshmallows
  • 100g dark chocolate
  • 1 punnet fresh raspberries mashed

Apple Sauce Ingredients

  • 4 cooking apples cut into bite-size pieces
  • 2 tablespoons of water
  • 1 tablespoon of caster sugar