· By Julia Boase
My Twist on a Classic Weetbix Slice
All that wasted weetbix at the bottom of the weetbix box is annoying right? Well waste no more with my classic weetbix slice recipe! This recipe is so delicious you'll find yourself sneaking a piece to have with your coffee (or pack with your own lunch). I love cooking with weetbix because not only is it high in fibre, but it's fortified with nutrients like iron, which lots of kids find challenging to get in their diet. I've boosted the nutrition in this recipe a little further with wholemeal flour for more gut loving fibre, and I've added some zucchini as well, because we can always do with some extra veggies right? Even better this recipe makes two decent sized slices which means you can eat one now and still have one for the freezer. How good is that?
1 cup of crushed weetbix
1.5 cups of wholemeal plain flour
2 tsp baking powder
1/4 cup coco powder
1 cup white sugar
1/2 cup of finely grated zucchini (squeeze the water out once you've grated it)
3/4 cup desiccated coconut
180g butter melted
1 cup icing mixture
2 Tbs coco powder
40g butter (softened)
1 Tbs hot water
Heat a fan forced oven to 180 degrees celsius. Add your dry ingredients to a large mixing bowl and stir to combine. Use your hands to squeeze out the juice from the zucchini and then add to that to the bowl as well. Melt your butter and stir through your dry mixture. It should start to come together, forming almost a dry crumbly type consistency.
Grease and line two approx. 20cm x 20cm square cake tins. Use a spatula to spread the mixture out between the two pans pushing it down firmly.
Cook at 180 degrees Celsius for about 25 mins. Allow to cool completely.
To make the icing, sift icing mixture and coco powder together in a bowl. Add the softened butter and pour in the hot water. Stir well to form a thick pouring consistency (add a little more hot water if you need to). Pour over the cooled slices and top wth more desiccated coconut if desired. Cut into squares for the lunch box. Can be frozen for up to 3 months.