I’m not sure where my first attempt to publish this hours ago disappeared to … paws crossed it works this time!

Weet bix slice. Another old favourite, but one laden with sugar. Although the organic weet bix I use for this slice do have some sugar in them, they have a much lower sugar content than traditional weet bix.

This slice can be iced, but living with a small person who doesn’t like icing, I haven’t iced ours today. I think the addition of raspberries give it that extra bit of something it needs!

What do I need?
4 organic weet bix, crushed
1/2 cup shredded coconut
1/2 cup buckwheat flour
1/2 cup besan flour
1/2 cup coconut oil, melted
1 tablespoon raw cacao powder
1/3 cup rice malt syrup {organic honey/agave/maple syrup}
1 teaspoon raw maca powder {optional}
1/3 cup water, a little more if you think you need it once you’ve added everything else in
1/2 cup frozen raspberries, crumbled

Now what do I do with it?
Combine dry ingredients then add melted coconut oil and rice malt syrup and raspberries {if you’re using them – if not you may need a little extra water}. As I always do, I mixed mine well with my hands to make sure that everything was well combined and that it was the correct consistency. I used almost 1/3 cup water, but just add a little at a time until you’re sure.

Press mixture firmly into a lined baking tin {cutting the lining a little larger than the bottom helps lift the slice out once it’s cooled!} then pop it into the oven at 160*C {320*F} for about 15 minutes. You will want it to be still spongey as it continues to firm up as it cools. Unless you like rock hard slice – and have a dentist in the family – then bake away!!

Let it sit in the tin until cooled, then lift out and slice. If you want to ice it, feel free. Traditionally it would be iced with chocolate, although I think a little lemon in the icing is nice with raspberries.

It will keep in the fridge in an airtight container for a few days. If it lasts that long!