A few minutes of blitzing in the food processor, 20 minutes in the oven and then topped with a simple chocolate glaze, this Weet-Bix slice is packed full of fibre and is a perfect lunchbox treat for the kidlets. I love it because it uses ingredients I always have in the fridge and pantry.
I’m not sure exactly when or how it happened, but sometime in the past year, my children decided that Weet-Bix was no longer their preferred way to break their morning fast. *sad face*.
So while clearing out the Magic Pantry the other day, I took pity on the sad, uneaten, giant box of Weet-Bix and decided to give it a makeover. I looked at a few recipes online for a Weet-Bix slice and was somewhat put off by the amount of butter and sugar they called for.
The recipe I ended up trying (and loving!) was this one from The Healthy Eating Hub. It combines fibre-rich Weet-bix, oats, coconut and wholemeal flour with brown sugar, butter and milk – making it a wholesome snack and lunchbox treat for the babes, and a not-so-naughty accompaniment to mumma’s desperate afternoon caffeine and sweet fix.
I did put a spin on the original recipe by using a food processor to combine everything – partly for convenience, but mostly to finely crush everything so the kids didn’t suss out the ‘healthiness’. This slice is so easy to make and I can whip it up at a moment’s notice because I always have these ingredients on hand.
- 3 Weet-Bix
- 3/4 cup wholemeal self-raising flour (the usual variety also works fine)
- 3/4 cup quick cooking oats
- 1 cup shredded or desiccated coconut
- 100g butter melted
- 3/4 cup brown sugar
- 1/2 cup milk
- 3/4 cup icing sugar
- 2 tablespoons cocoa powder
- 50g butter melted
- 1 tablespoon hot water
- Preheat the oven to 180 degrees celcius.
- In a food processor, blitz together the Weet-Bix , oats and coconut until finely crushed.
- Add flour, melted butter, sugar and milk and pulse until combined.
Press into a greased and lined slice tray and bake for 20 minutes until lightly golden.
Leave aside to cool before removing from the pan ready for icing.
For the icing, sift together icing sugar and cocoa into a bowl. Add melted butter and combine well with a spatula. Gradually add hot water to create a thick and shiny mix.
- Pour icing over slice and spread evenly. Refrigerate to set.
- Cut into snack size pieces and keep in an airtight container in a cool place. They will keep for 4-5 days.
This is a really great and delicious snack – they kinda remind me of a dense, chocolate-covered Anzac Cookie. Yum!
Mrs. Magic Pantry XO
*Link to original recipe source
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