Recently on Facebook I saw a post floating around the Kidspot page for Marshmallow Weetbix Slice. It brought back memories because my mum and nan used to make it when I was young. These days my family’s palate for sugar is much lower than it used to be and I knew the traditional recipe would be way to sweet, so I decided to ‘healthify’ (term my kids use when I change a recipe so it’s got more nutritional value) it. Here is my Healthier Marshmallow Weetbix Slice. You see how I have highlighted the ‘ier’ in healthier, that’s because this is still a sometimes food – it still uses a fair amount of honey and is not something I would pop in the lunchbox everyday.
I could of also called this slice, a weird muesli thing which is what our 6yo son called it when he was explaining what he had packed into his lunchbox on video – you can see that here.
Base Ingredients
- 3 Gluten Free Weetbix
- 1 cup Gluten Free Plain Flour (I used Orgran brand)
- 1 tspn baking powder
- 1 cup dessicated coconut
- 1/2 cup buckwheat groats
- 125g butter
- 1 tblspn tahini
- 1 tblspn raw honey
Marshmallow Ingredients
- 1 cup water
- 1/4 cup raw honey
- 1 tblspn gelatin (I used Great Lakes – red container)
- 3 tspns vanilla
- Add colour you wish (note, I prefer not to use food colouring, so I blitzed about 10 blueberries into a puree)
Base Method
- Preheat oven to 180 degrees
- Crush the weetbix into a mixing bowl. Just use your hands for this – it’s a great job for little hands
- Add the flour, baking powder, coconut and buckwheat groats and mix until well combined
- Melt the butter, tahini and honey over medium heat until the tahini and honey as melted down into the butter
- Pour the butter mixture into your dry ingredients and stir until all the dry ingredients are now wet
- Line a lamington tray with baking paper
- Pour the mixture into the tray, and press down firmly into the pan. I use my fingers for this but you could also use the back of a soup spoon
- Bake in oven for 10 minutes
- Remove and allow to cool
Marshmallow Method
- Place water, gelatin and honey in a small saucepan
- Stir over low heat until all the honey and gelatin have dissolved
- Turn up the heat to medium and simmer for 5 minutes
- Allow this mixture to cool
- Whilst the mixture is cooling, put a glass or metal mixing bowl into the fridge
- Pour the cooled mixture into a cold mixing bowl
- Now we’re going to whisk the mixture, so you the appropriate beater for your mixer to start whisking
- As the mixture starts to thicken, add the vanilla and your colouring
- Keep whisking until soft peaks form – this took me about 12 minutes
- Spread this onto the cooled slice base and place in the fridge to set for a minimum of 2 hours
- Cut into squares or fingers when the marshmallow is set
Storing / Freezing
Store this in an airtight container in the fridge. We stored ours in the freezer and just pulled a piece out every few days to add to the lunchbox as a little treat.
Note: we used beautiful raw honey straight from Mt Kilcoy Bees. There’s nothing like getting your honey straight from the bee keeper!