In the last six months my hubby, Paul, has had some belly issues. He had some pretty bad pain for a while there, bad enough that he took himself off to the docs to get checked out (that’s really saying something!). After a few tests and pokes and prods they came back and let us know that he’s just fine but more than likely has irritable bowel syndrome (IBS). Maybe that’s the answer they give you when they don’t know what else to say? Anyway, he’s been trying to eat a little healthier to help with this issue, which suits me just fine.
So, when Weet-Bix contacted me and asked if we’d like to try their new Gluten Free Weet-Bix it sounded like the perfect fit. You see Paul has eaten Weet-Bix for breakfast for as long as I’ve known him (that’s almost ten years now). But lately he’s been eating fruit instead and he really misses his cereal fix in the mornings.
Since our goodie pack has arrived I’ve been eating Gluten Free Weet-Bix for breakfast on my work days with milk and a sliced banana – it’s a perfect quick breakfast on a busy morning. I can honestly say that if I wasn’t told that it was a different product, I wouldn’t notice any difference in taste to the good old Weet-Bix that I’ve been eating since I was a kid. It’s slightly darker looking in colour, but otherwise, same-same!
I decided to put this Gluten Free Weet-Bix to the test and use it to make a Weet-Bix Slice. Do you remember this slice from your childhood? I do! This recipe is SUPER easy to make. Just don’t do what I did and travel in a hot car for an hour before serving it to party guests on a hot Aussie afternoon. Keep it chilled until serving time, mmmkay?
Gluten Free Weet-Bix Slice
For the slice:
- 1/4 cup brown sugar
- 3/4 cup rice malt syrup
- 125g unsalted butter, melted
- 1 egg, lightly beaten
- 1 teaspoon vanilla essence
- 2 tablespoons cocoa powder
- 1 cup coconut flour
- 1/2 cup shredded coconut
- 1 cup crushed Gluten Free Weet-Bix ( 4 Weet-Bix)
For the topping:
- 100g milk chocolate
- 100g dark chocolate
- 1 tablespoon coconut oil
- Preheat oven to 180 degrees Celcius. Grease and line a slice tin.
- Combine all the slice ingredients in a bowl then press into the prepared tin. Bake for 20 minutes.
- Melt the chocolate and coconut oil in a bowl over a pan of simmering water until smooth. Pour over the cooled base and refrigerate until set. Cut into squares using a hot knife and serve.
Gluten Free Weet-Bix is made from sorghum grains, an ancient grainthat originated in north-eastern Africa.It has all the usual benefits of Weet-bix, it’s low in sugar, high in carbohydrates, a great source of fibre, Vitamins B1, B2 and B3, high iron AND it’s gluten free. It’s available from all supermarkets right now.
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