Gluten free weet-bix slice and The Mo Theory

Kid 1 has ‘a moustache theory’. He believes that anyone with a ‘mo’, immediately feels more confident and intimidating than someone without one. Gunna go grow me one….

Until then, the baking goes on, regardless of an outstanding insufficiency of facial hair. My standard weetbix slice uses a creamed butter method but sometimes, you just can’t be arsed bothered with all that malarkey. So a melt and mix slice was required, I had been wanting to use gluten free weetbix for a wee while now. (The Yak was a very happy little coeliac when a certain company started producing these iconic baked breakfast bricks using gluten free sorghum flakes.) This recipe works a treat and is nice and quick.

All of you wheat tolerant out there may be thinking, big whoop. Our Yak is no cry baby and as we all know, far worse things happen than being a coeliac. It’s just that every now and again, he wants to eat something that is as delicious as the original memory of a dish ever was. This is one of those dishes.

Whether ye be coeliac, gluten intolerant or just experimental, ye will not be unhappy. (But if ye are, dont tell me. Well go on, if you really must.)

GLUTEN FREE MELT AND MIX WEETBIX SLICE

WHAT YOU NEED
3 plain gluten-free weetbix
1 3/4 cups gluten-free self-raising flour
1 tbl cocoa powder
3/4 cup brown sugar
1 cup dessicated coconut
125g butter, melted
2 tbl milk

Icing
3/4 cup icing sugar
2 tbl Cocoa powder
50g butter
1 tbl hot water
3 tbl extra dessicated coconut (you can get some super nice organic and sulphur free coconut from health food shops these days.)

HOW YOU DO IT
Preheat the oven to 180C (170C fan-forced) and line a 26cm X 18 cm tin with baking paper.
Crumble the weetbix finely into a large bowl.
Sift over the flour and cocoa.
Stir through the sugar and coconut until all ingredients are combined.
Add the butter and stir then add the milk and stir again until well combined.
Spoon the mixture into the prepared tin and press down firmly (I use my fingers).
Bake for 20-25 minutes.
Allow to cool.
Sift icing sugar and cocoa together into a medium sized bowl. Add the butter then the hot water and stir until runny.
Pour the icing over the cooled slice and spread. Sprinkle the coconut over immediately. Let the icing set then cut the slice into squares.
Makes, well, enough.

A Cheergerm adaptation of a recipe from the Best Recipes website. Link follows.

Footnote: (Or is that ‘thumbnote?) My wrinkly thumb has somewhat of a starring role in these photos, deepest apologies.

http://www.bestrecipes.com.au/recipe/weet-bix-slice-L5572.html

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23 thoughts on “Gluten free weet-bix slice and The Mo Theory

  1. Not sure about your son’s facial hair theory (never been partial to a stache), but this post intrigued me to look up ‘Weetbix’ vs. ‘Weetabix’. Very strange that the product was in invented in Australia but the company changed the name for the rest of the world. Any-hoo, who really cares, when it turns out such delicious things can be done, whatever it’s called? May the Yak enjoy!

    • He states this theory with such conviction that it becomes (almost) believable…yes, I wonder why the name change? There is also a rival product here called Vita Brits but we have always been ‘weetbix-bix people’. (The things that matter…😂)

  2. It looks yummy! As a Pommie child our breakie bikkie was Weetabix, and there was no such thing as a Weetbix kid. Weetabix were for building big strong blokes with plenty of facial hair, if I recall the ads correctly. So perhaps there is a correlation after all…

    • Ha! Love the facial hair correlation, so funny that an ‘a’ was added to the international versions. (It makes me wonder why a young lass would ever want to eat a weetbix or weetabix with all the macho guff going on!)

      • Exactly! All the advertising centred around muscular sporting types who ate (gasp!) three Weetabix instead of the usual two. The Weetabix biscuits were a good bit larger than the current Weetbix ones, so this isn’t quite as unexciting as it sounds. 3 Bix was quite a big ask!

  3. We’re weetbix kids. Funny they still call the GF version weetbix when there is no wheat involved, do they taste the same? My Mum used to make this slice and it was always a winner. I think I need a walk down memory lane

    • It’s quite ironic isn’t it! I guess ‘sorghum-bix’ just didn’t have the same ring to it? 😂 I think my Nana used to make it as well as Mum. It’s such a comforting and lovely thought that we are all connected by food generationally. As well as getting to meet in the blogosphere and share our our foodie pasts, presents and futures.

  4. I have never tried Weetabix; I grew up on rectangles of Shredded Wheat, which does not have as catchy a name. The slices look delicious, “good and good for you” as the LSH says. Also, love your tea towels 🙂

  5. Pingback: Gluten Free Weet-Bix | Just an Opinion

  6. The good old fashioned chocolate slice. Nice that you included all the retro decor with your first photo Lisa as this stuff was all in vogue when my Mum used to make this slice- well she probably is still making it.

    • It all just seemed to look good together, not much fussing around, probably because they were the same era! Been round for a long time this kind of slice hey? Pretty neat that it’s part of our collective food memory. I thought of you the other day in the health food shop when I saw the range of sulphur free, organic edible coconut products. Not sure if you would be able to use them or not?

  7. I shaved my ‘tash’ a few years ago. Youngest daughter hasn’t forgiven me for doing that. It was red when shaved. It’s white now. I have no ‘presence’.
    Nice baking BTW.

  8. Kid 1 has an interesting point, I wonder if he’s open to giving a few folks a quick survey.
    Ask him what he thinks about moustache vs. full beard and then moustache vs. moustache with goatee.
    I WANT ANSWERS, WOMAN!
    Yummy treat you have there too but that’s per usual ❤

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