Cooking with kids is a very textual thing. They are very content to help if there is baking soda to fizz up, crumble topping to squish, things to stir or things to crush up – like Weetbix.

We all know how important that crunch is.


Baking Weetbix slice with my mum was one of my favourite activities as a kid. There was a very sacred time in my life when I was in pre-school part time and mum and I would have two sibling free days a week. We’d have adventures around town turning mundane shopping trips and library book returns into something exciting and I felt, especially as the youngest child, that I finally had a little time where it was just the two of us. We’d often have a cooking day where I would stand on my little stool in the kitchen, apron wrapped multiple times around my tiny waist and we would bake patty cakes or a slice.

This recipe is one of those super quick snacks you can whip up, cool and ice in less than an hour. I’ve tweaked the classic recipe to make it refined sugar free friendly (unless you count the little bit in the Weetbix) substituting dates in the slice for the usual table sugar and rice malt in the butter icing. Let it cool completely or pop it in the freezer for a little bit to really ‘set’ before icing or you may have a few too many crumbs to deal with.

Refined sugar free Weetbix slice
¾ cup coconut
1 and ½ cups wholemeal flour
2 teaspoons baking powder
2 tablespoons cacao
5 crushed Weetbix
220 grams butter or coconut oil
1 teaspoon blackstrap molasses
10 dates, finely chopped
Vanilla essence

1. Combine dry ingredients in a large bowl
2. In a small saucepan, combine butter or coconut oil, molasses and dates over low heat until butter had melted and dates have softened. Use the back of a spoon to gently mash them into the liquid. Add vanilla essence
3. Combine wet and dry ingredients and press into a slice tin lined with baking paper
4. Bake at 180 degrees C for 10-15 minutes, or until the slice starts to brown on the edges

I used I Quit Sugar’s buttercream icing 

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *