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
3/4 cup icing sugar
2 tbl Cocoa powder
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.