We share supper in the evening after church each Sunday.
This week it was my turn on roster. I always try to make sure that I cater for as many food allergies and intolerances as I can so that, at least sometimes, those who might otherwise be left out can join in.
This recipe was a hit – free from gluten, eggs, dairy, nuts, soy, legumes and also vegan… but delicious enough that the non-food allergy folk enjoyed it and several requested the recipe. Winner!
Weetbix slice was a childhood favourite – a regular feature in our school lunchboxes. I’m sure the slice came about as a budget-stretching way of using up the inevitable crumbs at the end of the pack!
The gluten free version of Weetbix is made with sorghum and although I’m not the biggest fan of the original as such a nutritious cereal, it fits our allergy requirements, my kids are excited and I’m pleased to be able to use them in baking!
- 160g vegan butter, melted
- 6 weetbix, crushed (regular or GF)
- 1 cup plain flour of choice (I use spelt or the White Wings GF blend)
- 1 rounded tsp GF baking powder
- 1/4 cup coconut sugar
- 1/4 cup flaked quinoa (or rolled oats if it suits you)
- 2 tbsp each flax seeds and hemp seeds
- 1/4 cup maple syrup
- 1 tsp ground cinnamon
- 1 medium overripe banana
Mix together all dry ingredients (Sp 4, 8 seconds).
In a separate bowl mash the banana well, add in the maple syrup then pour in the melted butter and mix until well. (Butter in first, Sp 3, 100C for 60 seconds, then add in remaining wet ingredients and use Sp 4, 20 seconds, scrape down and repeat if required)
Pour the wet mix into the dry mix and fold together until well combined (Sp 3, 15 secs).
Press firmly into a lined baking tray (mine was 20x20cm).
Bake in a preheated 180C oven for 25 minutes.
All to cool and then ice with maple icing – made with 1 tbsp soft vegan butter beaten into 2 tsp of maple syrup, a pinch of cinnamon and several tbsp of pure icing sugar (add more as required to reach your desired consistency).
Slice and store in airtight container in the fridge. Makes 16-20 slices.
P.S. I’ve had a query about replacing the banana … simply switch it out for about 1/3 of a cup of apple sauce … add a teaspoon more at a time if the mixture seems too dry.