January 14

Weet Bix Slice

Last week’s blog I mentioned I’m going to focus on foods (you may have noticed aka mainly sweets) that we love in the Francis household to eat and make around Australia Day.

This week I’m sharing with you my recipe for gluten free weet bix slice. Weet bix slice is an old favourite of mine and my siblings when we were growing up. I remember running home from primary school hoping that mum made weet bix slice for our after school snack. Weet bix really was one of a few foods that I really missed when I had to convert my life to gluten free, so the day gluten free weet bix were available at Coles I recreated the recipe that my mum used when we were kids. It’s now a favourite slice in the Francis household. Now I’m not sure where the original source of this recipe came from but this was my mum’s recipe which I’ve now put my own spin on it.

We can’t celebrate Australia Day without a yummy weet bix slice! Enjoy.

Weet Bix Slice

Prep time Cook time Total time
10 mins 25 mins 35 mins

Author: Tracey Francis of Essential Olie


  • Base:
  • 8 Gluten Free Weet Bix
  • 1 cup Gluten Free Flour
  • 1 cup Desiccated Coconut*
  • ¾ cup Sugar**
  • 300g melted Butter or Nuttelex
  • 1 Tablespoon Vanilla Powder or Extract
  • Icing***:
  • 200g icing sugar
  • 3 Tablespoons raw cacao powder
  • ⅛ cup hot water
  • 4 Tablespoons Desiccated Coconut*


  1. Base:
  2. Crush weetbix (by hand) into a large mixing bowl.
  3. Add gluten free flour, coconut, sugar and using a mixing spoon combine.
  4. Melt butter/nuttelex and vanilla powder.
  5. Add melted butter/buttelex mixture to dry ingredients and mix til combined.
  6. Spoon mixture into a baking paper lined or greased slice tin and using either the mixing spoon or back of a fork press mixture tightly into the slice tin.
  7. Cook for 20-25 minutes at 175°C (fan forced)****.
  8. Cool on a wire rack.
  9. Icing***:
  10. When the slice base has cooled completed make the icing.
  11. Combine icing sugar, raw cacao powder and hot water together and mix til combine.
  12. Allow to the icing mix to cool then pour onto the slice base.
  13. Sprinkle with desiccated coconut.


* I use Absolute Organics as its preservative & sulphate free
** I use organic raw sugar or coconut sugar – use what ever sugar you have in your pantry.
*** Icing: You need the icing to be a thicker consistency, so you may need to add more icing sugar or water to get the right consistency.
**** Cook 20 mins for a softer slice or 25 for a crisp crunchy slice.

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