Easy Weetbix Slice | Gluten-Free
This weetbix slice is super easy and will keep your kids happy! Just throw it into one pot and you're done. I’ve just taken a traditional weetbix slice recipe and modified it to make it healthier. If you don’t have LSA-P (blend of linseed, sunflower, almonds and pumpkin seeds), just leave it out but the kids don't notice and it adds an extra bit of nutrition. I just use a standard icing because that’s what my kids like but you could melt some dark chocolate and spread on instead. I've made it the standard recipe and the gluten-free version and my kids were none the wiser so it's amazing both ways! See gluten-free modifications below. If you need a gluten-free kickstarter to show you exactly where to start, check out my FREE 5-Day Bootcamp HERE.
Author: Wick Nixon
Serves: 20 pieces
- 200gm butter
- ½ c brown or coconut sugar
- 1 T maple syrup
- 5 weetbix, finely crushed
- ¾ c wholemeal flour
- ¾ c flour
- 2 t baking powder
- 2 T cacao or cocoa powder
- ¾ c desiccated coconut
- ¼ c LSA-P, optional, just omit if not using
- 1 t vanilla essence
- 1 c icing sugar
- 1 T cacao or cocoa powder
- 3 very small pieces of butter, about ½ teaspoon
- boiling water or
- melt some 70% dark chocolate in the microwave or over a double boiler and spread evenly over the top
- use gluten-free Weetbix
- use 1 ½ c of a homemade or bought gluten-free baking mix (I use the Healtheries Baking Mix)
- ensure baking powder is gluten-free
- To make the weetbix slice, firstly, preheat the oven to 180 C. Line a 33cm x 23cm slice tray with baking paper or a baking sheet.
- Melt the butter, sugar and maple syrup in a pot. Add the rest of the ingredients and stir until evenly combined. Transfer into the prepared slice tin and press down firmly. It won’t fill the whole tray.
- Cook for 15 minutes and then remove from the oven.
- While it’s cooking, combine all the icing ingredients in a pot, add enough boiling water, (in very small quantities) directly pouring over the butter to help melt it and stir until smooth but still reasonably thick. While still warm, spread over the base. Sprinkle with extra coconut. Allow to cool and then place in the fridge to set. Once completely cold and set, cut using a sharp knife, then transfer into an airtight container and store in the pantry or fridge (I keep mine in the fridge).
If you've recently gone gluten free or you've been dabbling in it for a while but you're still confused and overwhelmed, join my FREE 5-Day Bootcamp, Gluten-Free Kickstarter starting on Monday, 7th September and I'll show you exactly where to start. Register HERE.
For other delicious recipes for breakfast, lunch, dinner, snacks, sweets and desserts that the whole family will love, check out the RECIPES section.
Please come back and leave a comment if you make it and your family have enjoyed it.