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Weetbix Slice with Dates

This is a filling slice packed with lots of good things to 'stay your stomach' until dinnertime.
Prep Time10 mins
Cook Time30 mins
Servings: 12 portions


  • 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


  • 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.


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