Well, y’know, it had to happen. I mean, it was pretty momentous when Gluten Free Weet-Bix was launched in Australia just a few months ago. You could just about hear the collective cheers from gluten-free folk across the nation. There was certainly a great celebration in our household and amongst the extended Coeliac family members.
So it was only a matter of time before I worked out how to put my daughter’s new favourite breakfast cereal into her lunchbox.
Actually, on discovering that it tastes much the same as standard Weet-Bix and it behaves in a similar way (it absorbs milk beautifully and goes all mooshy), I was reminded of a slice that a friend of mine used to bake when our eldest kids were toddlers. It always stuck in my mind that it was a bit of a genius idea to use Weet-Bix in that way. I didn’t ask for the recipe for some reason, but I’ve attempted to recreate it here. To be honest, I’m not sure how close I’ve come, but I can tell you that my kids went crazy for this the first time I made it.
The second time I made it, I forgot to add the sugar. No matter. The kids devoured it again. So, my advice is to leave out the sugar – the apple and the raisins do a great job as sweetener – nothing more is needed. This recipe includes a little sugar as optional, but if you can gradually reduce it and eventually eliminate it, even better.
This slice has been a great success as a recess-time and after-school snack.
100 g Gluten Free Weet-Bix, crushed (approximately 6 Gluten Free Weet-Bix)
140 g peeled, cored and grated apple (approximately 2 apples)
80 g raisins
20 g brown sugar (optional)
1 tsp ground cinnamon
2 eggs, lightly beaten
70 g melted butter
Preheat oven to 180° Celsius (conventional oven) or 160° Celsius (fan-forced oven). Grease and line a square 20 x 20 cm cake tin.
Combine all ingredients in a large bowl. Pour into cake tin and press mixture down with the back of a spoon until base is evenly covered and mixture is firmly packed.
Bake for 25 minutes.
When cool, trim edges and cut into 4 cm squares.
Makes approximately 22 squares.
Wow! Those look fantastic! I hope we get gf weet-bix here in Canada soon!
Kate W says
I made these today & love them so much! So easy to make & so delicious to devour too! xxx
Yum, they look delicious and easy to make!!
Maureen Hepburn says
My slice was very soft when I had finished baking it.
Gluten-free admin says
Hi Maureen, I’ve cooked this recipe many times and it’s always worked fine for me. But because all ovens are different, try increasing the baking time by 5 or 10 minutes. Hope it works out!