Weetbix Slice with Dates

This Weetbix slice with dates reminds me of a simple lumberjack cake (without the apples). No no-one in our house likes to eat the broken up Weetbix remaining in the bottom of the cereal box, and so, this slice makes use of the the crushed remnants, with lots of other good things thrown in. L. M. Montgomery, author of ‘Anne of Green Gables,’ mentioned in one of her her books, that a snack is ‘something to stay your stomach until dinnertime.’ This will indeed stay your stomach with oats, dates, seeds and coconut. It’s sweet enough for me, but my kids like to slather it with butter and drizzle honey on top. My son is not a fan of dates, so I hide them by pureeing them. By all means, feel free to leave them whole!

Weetbix slice with dates is a great lunchbox snack. If you’re looking for another nut-free lunchbox snack, you might like to try this no-bake chocolate rice bubble slice with cranberries and coconut. https://atamandastable.com.au/chocolate-rice-b…ries-and-coconut/

Best wishes,

Amanda
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Print Recipe

Weetbix Slice with Dates

This is a filling slice packed with lots of good things to 'stay your stomach' until dinnertime.

Prep Time10 minutes mins

Cook Time30 minutes mins

Servings: 12 portions

Ingredients

• 4-5 Weetbix, crushed (approx 75 g)
• 1 cup dates (200 g), pitted and chopped
• 1 cup wholemeal spelt flour
• 1 cup rolled oats
• 1/2 cup shredded coconunt
• 1/4 cup sunflower seeds
• 1/4 cup pumpkin seeds
• 90 g butter, chopped
• 1 egg, room temperature, lightly beaten
• 1/4 cup maple syrup
• 1/4 cup raw sugar
• 1 1/2 tsp baking powder
• 1 tsp bicarbonate of soda
• 1 cup boiling water
• butter and honey, to serve

Instructions

• Preheat overn to 180°C (160°C fan-forced)
• Grease and line a lamington tin (30 cm x 20 cm x 3 cm) with baking paper.
• Melt butter with dates in a small saucepan over medium heat.
• Stir in boiling water and maple syrup.
• Puree with a handheld blender at this point, if you wish, or leave the dates as they are.
• Stir in the bicarbonate of soda and set aside.
• Mix together all the dry ingredients in large mixing bowl.
• Stir in the date mixture.
• Lightly whisk the egg and add to the mixture.
• Press into a lamington tin, smooth out the top. Sprinkle with extra seeds or coconut if you wish.
• Bake for 25-30 minutes until golden brown and a skewer inserted comes out clean.
• Leave in the tin for 15 minutes before turning onto a wire rack to cool.
• Cut into squares. Serve with butter and honey if you wish.

Notes

The slice will keep for up to 3 days in an airtight container. It is suitable to freeze.