This recipe is another one that I have adapted from a family favourite and it is the perfect way to use up all of those flakey scraps that end up at the bottom of your weetbix box.
It’s been rather chilly over the past few weekends, so when I found myself finally with a free weekend there was no better way to spend it than inside by the fire baking and cooking up a storm! I’ve never really understood the reason why some people just don’t like cooking and find it more like a chore. I guess for me cooking comes naturally and I love creating food, often without a recipe and using only my instinct and knowledge of what flavours go well together. Maybe this is why I love cooking and pottering in the kitchen and also why I love to bring FODMAP friendly recipes to you guys who maybe just don’t like creating food as much as me.
Knowing what function each ingredient has is the key to substituting in a recipe. I think my knowledge from working as a chef definitely helps with this.
Aside from cooking on the weekend, I started researching garden ideas. Our new place we have moved into doesn’t have much in the way of a garden at all, so I like to call it a blank canvas! We have a few big established trees which make a good start, but we literally need to start from scratch otherwise. An important part of the garden for me is going to be the vegetable patch. I’ve been reading up on what to plant and when, as well as what types of vegetables you should plant together and different options for garden beds. I’m hoping to put in something thats a little raised off the ground and I’ve got the perfect spot for it, straight out the side door from our kitchen! What did you guys get up to on the weekend?
1 cup gluten free self raising flour
1 cup gluten free Weetbix (crushed)
1 tbsp raw cacao
1 cup shredded coconut
1/2 cup raw sugar
1 tbsp rice malt syrup
1/2 tsp vanilla essence
1/3 cup coconut oil
1 tbsp rice malt syrup
1/3 cup raw cacao
1. Preheat your oven to 180°C. In a mixing bowl combine all dry ingredients.
2. Melt the nutlex and rice malt syrup together then add the vanilla.
3. Add the melted ingredients to the dry ingredients and mix well to combine.
4. Press into a square baking tray that has been lined with baking paper and bake for 20 minutes.
5. Once cooked remove from the oven and cool completely before icing with chocolate cacao icing.
6. To make the icing melt 1/3 cup coconut oil with 1 tbsp rice malt syrup then stir in 1/3 cup raw cacao. Pour over the slice and top with shredded or flaked coconut and place in the fridge to set.
Feel free to leave me any garden tips too. My cooking is much better than my gardening!!