Tuesday, 10 March 2015

Weekly Bake...Weetbix Slice

Today was fortunately one of the few days in the past months that I have not been consumed with fatigue and pain, to mark the occasion I decided some afternoon baking was in order.  My poor children have spent the last few months, pretty much consuming an autoimmune protocol paleo diet...so I decided a little sweet treat for afternoon tea would be perfect.  It was super easy, with little clean up (my kind of recipe) and to top it off the kids loved it!

I spotted this recipe for Gluten Free Weetbix Slice on the lovely Leanne's blog Organising the four of us (click link for original recipe).  I made a couple of changes, replacing the rapadura sugar with coconut sugar.

170g gluten free Weetbix
200g butter (melted)
30g cacao powder (or cocoa)
170g (or less) coconut sugar
40g coconut
1 egg

1 cup icing sugar (I make mine using milled coconut sugar)
1 tbsp cacao powder
1 tbsp soft butter
Boiling water

- Preheat oven to 180°C
- Crush Weetbix you could do this in a food processor, I just crushed them by hand into a bowl
- Place melted butter into mixing bowl
- Add Weetbix, cocao, rapadura, coconut and egg and mix until combined
- Press into a lined slice tin
- Bake at 180 degrees for 15-20 minutes
- Set aside to cool completely before icing

Chocolate icing
To make the icing, add the icing sugar and cacao powder into a bowl, add the butter, mix adding boiling water, a tablespoon at a time, until the icing in a thick spreadable consistency. Spread the icing onto the cooled slice. 

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