Healthier Gluten-Free Weet-Bix Slice
If you’re looking for a healthy snack that doesn’t skimp on taste, this Healthier Gluten-Free Weet-Bix Slice is just what you need. It’s wonderfully chewy with a hint of chocolate goodness, making it perfect for satisfying those afternoon cravings or as a sweet treat for lunchboxes. Packed with wholesome ingredients, it’s a guilt-free indulgence that even your kids will love!
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 2 hours 20 minutes
- Servings: 12 squares
- Estimated Calories: Approximately 170 per square
Ingredients
- 4 gluten-free Weet-Bix biscuits, crushed
- 1 cup gluten-free rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup almond meal
- 1/2 cup natural peanut butter
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 100g dark chocolate (dairy-free if preferred), chopped
Instructions
- Line a 20cm square baking tin with baking paper.
- In a large bowl, combine the crushed Weet-Bix, rolled oats, desiccated coconut, almond meal, and cocoa powder.
- In a small saucepan over low heat, warm the peanut butter, honey (or maple syrup), and coconut oil until the mixture is smooth and well combined.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the warm mixture over the dry ingredients and mix until everything is fully combined.
- Press the mixture firmly into the prepared baking tin to create an even layer.
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
- Pour the melted chocolate over the slice base and spread it evenly.
- Refrigerate for at least 2 hours, or until set.
- Once set, cut into squares and serve. Store leftovers in the fridge.
Why This Recipe Works
This recipe is a reliable choice because it combines nutritious ingredients that not only taste great but also provide energy without the crash. The combination of gluten-free Weet-Bix, oats, and almond meal creates a delightful texture that pairs beautifully with the chocolate topping.
Serving Ideas
These Weet-Bix squares are fantastic for snacking anytime. They make a perfect companion for afternoon tea or as a quick breakfast on the go. You can also pack them in lunchboxes for a healthy treat that your kids will be excited to eat.
Helpful Tips
- Make sure to press the mixture firmly into the tin for a better texture when cutting.
- Allow the slice to cool completely in the fridge for the best set.
- Enjoy experimenting by adding nuts or dried fruit to the mixture if you like.
- Store the squares in an airtight container in the fridge to keep them fresh.
- These can be frozen for a quick, healthy snack later on; just thaw when you need them.
FAQ
Can I use a different nut butter?
Yes! Any nut butter you enjoy will work, such as almond or cashew butter.
Is this slice suitable for vegans?
If you use maple syrup and dairy-free chocolate, this recipe is vegan-friendly!
How long will they last?
Stored in the fridge, they should stay fresh for about a week.
Can I make these without cocoa powder?
Absolutely! Just leave it out or substitute with a different flavoring, like cinnamon.
Conclusion
Give this Healthier Gluten-Free Weet-Bix Slice a try! It’s not only easy to make but also a delicious treat that fits into a healthier lifestyle. Enjoy the process and the tasty results!
Healthier Gluten-Free Weet-Bix Slice
A chewy and delicious gluten-free snack packed with wholesome ingredients, perfect for after school or lunchboxes.
Base Ingredients
- 4 biscuits gluten-free Weet-Bix biscuits, crushed
- 1 cup gluten-free rolled oats
- 1/2 cup desiccated coconut
- 1/2 cup almond meal
- 1/2 cup natural peanut butter
- 1/3 cup honey or maple syrup (Use maple syrup for a vegan option.)
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder (Can be omitted or substituted with another flavoring.)
- 1 tsp vanilla extract
- 100 g dark chocolate, chopped (Dairy-free if preferred.)
Preparation
- Line a 20cm square baking tin with baking paper.
- In a large bowl, combine the crushed Weet-Bix, rolled oats, desiccated coconut, almond meal, and cocoa powder.
- In a small saucepan over low heat, warm the peanut butter, honey (or maple syrup), and coconut oil until the mixture is smooth and well combined.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Pour the warm mixture over the dry ingredients and mix until everything is fully combined.
- Press the mixture firmly into the prepared baking tin to create an even layer.
- Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts, stirring until smooth.
- Pour the melted chocolate over the slice base and spread it evenly.
- Refrigerate for at least 2 hours, or until set.
- Once set, cut into squares and serve. Store leftovers in the fridge.
Make sure to press the mixture firmly into the tin for a better texture when cutting. These can be frozen for a quick, healthy snack later on; just thaw when you need them.
