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 coconut sugar
- 1/2 cup flaked quinoa
- 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.
You can replace with quinoa with equal quantities of rolled oats if you’d prefer.
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.