Vegan Friendly Gluten Free Wagon Wheels

Homemade treats are happening in the kitchen today. Wagon wheels were a popular dessert for Aussie kiddos back in the 1950’s – traditionally made with shortbread biscuits, strawberry jam, marshmallow fluff and chocolate. I remixed this classic treat into a healthier more adult”ish” version. Super lush sweet almond and cashew “cookie dough” with vanilla bean coconut cream and fresh raspberry chia jam. All covered in chocolate of course + it’s gluten-free and vegan friendly! Here’s how you make em!

Makes 2 full wagon wheels


Cookie dough:
1/2 cup sweet almond paste
1/2 coconut flour
1 cup raw cashews
Splash of hemp mylk (if needed)
*Throw all ingredients into a food processor and blend until the cashews are fine and the cookie dough forms a ball. Set aside.

Coconut cream:
1/2 cup shredded coconut
1/4 cup melted coconut butter (not coconut oil…there is a big difference)
1/4 cup hemp mylk
1 tbsp maple syrup
1 tbsp coconut flour
1 tsp vanilla bean paste
*Throw all ingredients into a food processor and blend until smooth and combined. Set aside.

Raspberry chia jam:
1 cup fresh raspberries
1 tbsp chia seeds
1 tsp maple syrup
*Mix ingredients in a cup and let chia seed activate for 10 minutes.

Chocolate shell:(after the wagon wheels are assembled and frozen)
1 cup chocolate chips (enjoy life if you prefer vegan)
1 tsp veg oil
*Microwave ingredients in a cup for 2 minutes. Stir with a spoon and repeat until chocolate is melted and the consistency is ready for pouring.

Use a a cylinder form such as Ateco to help shape your wagon wheels. Start with pressing 1/4 of the cookie dough into the mold, making sure it is level with the tamper before adding a layer of coconut cream, jam and cookie dough once more.  Place in the freezer for 1 hour before removing the from the form and covering with melted chocolate.
Vegan Friendly Gluten Free Wagon Wheels
Vegan Friendly Gluten Free Wagon WheelsVegan Friendly Gluten Free Wagon Wheels

Oh My Peachy Pie

I promise you I’m not only eating pie (2 pie posts in a row eeek)! My Grandpa has a peach tree in his front yard and the little tree has exploded with peaches this year. I mean LOTS of peaches, about 200+! There are so many peaches that the branches are breaking! So Dan and I have been assigned the task of picking all the ripe ones during our lunch break each day.

Happy to help!
Peach Pie

2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.


20 small peaches (or 10 big peaches) skinned and sliced
1 cup sugar
1 tbsp lemon juice
1/3 cup flour
2 tbsp butter
1/4 tsp nutmeg

-Throw all ingredients into a medium sized pot, cooking on low heat.
-Stir until the peaches become soft and sauce begins to thicken.
-After the bottom crust is baked, pour the the filling into the crust until level with the pie dish.
-Place dough on top of peaches. Decorate as desired.
-Bake in the oven at 350F for 20 minutes or until the top crust is golden.
Peach PiePeach PiePeach Pie
^^^Dan Dan my peachy man

Shaker Lemon Pie With Vodka Pie Crust

Lemon Shaker Pie
My Dad makes the best pies! He’s a perfectionist at heart and when he makes this pie, you better believe it’s the best darn pie you’ll ever taste – perfect lemony heaven. He found this recipe at Cooks Country and makes it for special occasions. I always tell him to make two so he can share the wealth with me!
You will need 6 tablespoons of lemon juice for this recipe. Have an extra lemon on hand in case the 3 sliced lemons do not yield enough juice.Serves 8.
1 double-crust pie dough (Dad uses this Vodka Pie Crust Recipe )
3 large lemons, sliced THIN and seeded (see technique below)
1 ¾ cups sugar
1/8 teaspoon salt
1 tablespoon cornstarch
4 large eggs
1 tablespoon heavy cream
1. Adjust oven rack to lowest position and heat oven to 425 degrees. Line a 9-inch pie plate with 1 dough round and refrigerate for 30 minutes.

2. Squeeze lemon slices in fine-mesh strainer set over bowl; reserve juice (you should have 6 tablespoons). Bring drained slices and 2 cups water to boil in saucepan, then reduce heat to medium-low and simmer until slices are softened, about 5 minutes. Drain well and discard liquid. Combine softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in bowl; stir until sugar dissolves.

3. Whisk cornstarch and remaining lemon juice in large bowl. Whisk eggs into cornstarch mixture, then slowly stir in lemon slice mixture, then slowly stir in lemon slice mixture until combined. Pour into chilled pie shell. Brush edges of dough with 1 teaspoon cream and top with remaining dough round. Seal, crimp edges, and brush top of dough with remaining cream. Using paring knife, cut 4 vents in top of dough.

4. Bake until light golden, about 20 minutes, then decrease oven temperature to 375 degrees and continue to bake until golden brown, 20 to 25 minutes. Cool on wire rack for at least 1 hour. Serve. (Pie can be wrapped in plastic and refrigerated for 2 days.)

–> The Slice is Right
We found that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. We had better results with a mandoline (or V-slicer), which produced perfectly thin slices in no time at all. If you don’t have a mandoline, we did find another piece of kitchen equipment that will make the process easier—the freezer. Popping the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife.

–> Building Bold, Not Bitter, Lemon Flavor
Using sliced whole lemons, pith and all, can produce an overwhelmingly bitter filling. We found a few tricks to create bright lemon flavor while tempering the bitterness of the pith.
1. Squeeze the seeded lemon slices and reserve the juice for the filling.
2. Simmer the slices to mellow the bitterness of the pith and then add them to the filling with the uncooked juice.

Picture by knoxnews

Lime and Lemon Posset: A Simple and Wonderful Dessert!

Sweet Lemon Lime Cream

This is one of my favorite desserts to make. You can’t beat a creamy, lime and lemon posset! It’s so simple and fancy and only takes a few minutes to make…the only thing you’ll need to wait for is the chilling process. I usually just eat these dreamy cups of posset as is, but other people prefer to spread it on Friand tea cakes. I found this recipe in a Bon Appétit back in 2007. What an awesome find! So grateful to have it stored in my recipe box!
Makes 6 servings
2 1/4 cups whipping cream
3/4 cup plus 1 teaspoon sugar
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon grated lemon peel
1 teaspoon grated lime peel 

Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice and lime juice and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.
Mix remaining 1 teaspoon sugar, lemon peel, and lime peel in small bowl. Sprinkle atop possets