The original version on this slice was another childhood favourite of mine. It was a regular feature in our school lunchboxes. But until today it hasn’t been possible to pass it on to my kids. But we have discovered this new product:

It’s made with sorghum and although I’m not the biggest fan of the original as a cereal, it fits our allergy requirements, my kids are excited and I’m pleased to be able to use them in baking!

• 160g Nuttelex, melted
• 4 weetbix, crushed
• 1.5 cups SR GF flour
• 1/3 cup sugar
• 1/2 cup flaked quinoa or rolled oats
• 1 tbsp chia seeds
• 5 tbsp orange juice

Mix together the dry ingredients then pour in the Nuttelex and juice and mix well.

Press firmly into a lined baking tray (mine was 20x20cm).

Bake in a preheated 180C oven for 25 minutes.

Cool and then ice with orange icing, made with the finely grated rind of one orange, a tsp of melted Nuttelex, a couple of tbsp of orange juice and pure icing sugar.

Slice and store in airtight container in the fridge. Makes 16 slices.

Enjoy 🙂

To adapt for a Thermal cooking machine (Thermomix, Bellini, Mistral etc):

Add Nuttelex and sugar and melt at 100C on speed 3 for 1 minute.

Add in the quinoa, chia, flour and weet-bix. Mix on speed 4 for 20 seconds.

Pour in the orange juice and pulse 3-4 times to combine, the mix on speed 6 for 20 seconds.