This is a healthy and super quick muesli slice. It is super tasty and is a suitable treat for babies too. I made these for my little girls who just devoured them! It is easily changed to suit your tastes and you can mix and match with different dried fruits and small seeds and nuts as you please. You could try raisins, sultanas, slivered almonds or pepita seeds
I made this muesli slice with treacle but it is also great with golden syrup. Note I don’t use honey as my babies are under 1 year old. Also the ground linseed is optional. However this is a great source of Omega 3 and is great for breastfeeding mums 🙂
- 140g butter
- 2 Tbsp Treacle
- 60g brown sugar
- 200g rolled oats
- 75g Self Raising flour
- 90g dried apricots, (chopped)
- 60g dried dates, (chopped)
- 1 Tbsp ground linseed (optional)
- 30g chopped walnuts
- 3 Tbsp sesame seeds
- Preheat oven to 180 degrees celsius and line a rectangular baking tray with baking paper
- In a microwave safe bowl add butter, treacle and brown sugar. Cover with a paper towel and heat for 1 minute in microwave. Stir and heat for further 30 seconds in microwave. Repeat if required, until all ingredients are combined nicely together
- In a large mixing bowl add all remaining ingredients and stir together until combined. Add melted butter mixture to this bowl and mix together
- Press the mixture firmly into the baking tray and cook in the oven for 20-25minutes (until light golden on top)
- Remove from oven and allow to cool in the tray. When the muesli slice has cooled, cut into squares using a sharp knife and keep in a covered container in the fridge. This will help to keep the slice together in nice squares without crumbling
This wholemeal apple slice is so yummy! I used to make this with white flour but in an attempt to be healthier I tried wholemeal flour and it is just as amazing! It is a quick and super easy slice for anyone to make. I use the tin baking apples as I am lazy! However you could easily peel and cut up a few apples instead.
- 150g unsalted butter at room temperature
- 250g caster sugar
- 2 large eggs at room temperature
- 250g Wholemeal Self Raising Flour, sifted (note I still use the extra husk that won’t sift through)
- 170ml (2/3 cup) buttermilk (see below for alternative)
- 1 tsp vanilla extract
- 400g tinned baking apple
- icing sugar (to dust)
- Make the buttermilk (if required) – To do this simply measure out the milk and add 1 Tbsp lemon juice, stir to combine and leave to curdle while you get the other ingredients ready
- Preheat the oven to 180 degC fan forced
- Line a slice tin with baking paper
- Beat the butter and sugar until light and creamy
- Add eggs one at a time, beating well after each addition
- Add half the flour and half the buttermilk in alternate batches, mixing after each addition
- Mix until smooth, then add the vanilla extract and beat until combined
- Spread a thin layer on the base of the tin. (Just under half of the mixture will do)
- Place the apples on top taking care not to overlap and to make sure the apples go all the way to the edges
- Bake in the middle of the oven for 35-40 minutes until golden and a skewer comes out clean. Note can add some alfoil on the top of the slice if it is getting too dark on top
- Leave in the tin for 30 minutes, then on to a wire rack to cool completely
- Sift some icing sugar on top, cut into slices and serve. Enjoy! and try not to eat it all yourself haha 🙂
My favourite lemon slice ever is this lemon weetbix slice! I love lemons! They are just so gorgeous and tangy they make a great addition to anything sweet. The tart flavour balance out the sugars so beautifully 🙂
This lemon weetbix slice also has a great crunch to it from the weetbix. However the addition of the pepita and sunflower seeds makes this even better! I also added a few chia seeds for some extra nutrition. This is optional but is great way to add some more omega 3s to your diet. See here for more info
- 5 Weetbix (around 75g)
- 200g Self Raising flour
- 150g Brown sugar
- 70g shredded coconut
- 1 Tbsp white chia seeds
- 3 Tbsp pepita and sunflower seeds (around 45g)
- 180g butter
- 1 Tbsp lemon juice
- Preheat oven to 170 DegC fan forced
- Line a slice tin with baking paper
- In a mixing bowl, crush the weetbix into small flakes
- Add flour, sugar, coconut, chia seeds, pepita and sunflower seeds
- Melt the butter in a separate bowl
- Add 1 Tbsp lemon juice to the butter and mix
- Add the butter to the dry ingredients and mix together
- Press the mixture into the slice tin with the back of a spoon
- Bake in the oven for 15 minutes
- Remove from the oven and allow to cool for half an hour prior to icing
- For the icing, sift the icing sugar into a bowl
- Add the zest of the lemon and the remaining juice and mix together until a nice runny consistency where it’s not too thin but can easily drizzle over the top of the slice
- Spread out the icing on top of the slice and put in the fridge to cool before cutting into squares to serve
- Note keep this slice in the fridge until serving, as if it is left out it can become a bit crumbly. Enjoy!
This weetbix chocolate slice is a super quick slice that has a beautiful texture. I just love the crunch of the weetbix through it. It is so healthy you could almost have it for breakfast haha. Just joking!
The kids will love this and so will the adults. The chocolate flavour is beautiful and it’s not too sweet. Enjoy!
- 250g unsalted butter
- 6 weetbix
- 325g self raising flour
- 110g brown sugar
- 25g cocoa powder
- 100g icing sugar
- 7g cocoa powder (1 Tbsp)
- 2 Tbsp boiling water
- Moist coconut flakes (as required)
- Preheat oven to 180 degC fan forced
- Line a slice tray with baking paper
- Melt butter in the microwave
- In a mixing bowl crush the weetbix into small pieces
- Add flour, brown sugar and sifted cocoa powder
- Mix the dry ingredients together
- Add the butter to the dry ingredients and mix until it comes together
- Press the mixture into the slice tray using the back of a spoon to press down
- Bake in the oven for 25 minutes
- Allow the slice to cool in the tin. If there is enough time!
- Make the topping by mixing all ingredients together and spread on top of the slice
- Scatter the coconut flakes on top
- Put the slice in the fridge and allow the icing to set before cutting into slices
- Note keep this slice in the fridge to stop it getting crumbly
This pumpkin choc chip slice is a beautiful healthy option for the kids. I was thinking of making chocolate brownies but I was hoping to make something a bit healthier! As I was roasting some pumpkin for dinner I thought why not make something with some of the extra pumpkin. And I can’t skip the chocolate so I came up with this and added choc chips. This is quite yummy and not too sweet!
- 500g pumpkin raw (300g cooked)
- 3 large eggs
- 150g butter
- 1 cup brown sugar (200g)
- 1 tsp vanilla extract
- 3/4 cup plain flour (130g)
- 1 tsp cinnamon ground
- 1/2 tsp nutmeg ground
- Preheat oven to 180 degrees celsius fan forced.
- Cut up pumpkin into around 3cm chunks and roast in the oven for around 40 minutes until cooked and soft. (Make sure it doesn’t burn!) Note I did this the night before and just kept in the fridge until I was ready to make the slice the next morning.
- Line a brownie baking tray with baking paper.
- Melt butter and sugar for 1 minute in the microwave and stir to combine. (Lazy i know as this should probably be done on the stove!)
- Blend pumpkin, butter and sugar, eggs and vanilla in a stick blender until smooth.
- Transfer to a large mixing bowl and add sifted flour, cinnamon and nutmeg.
- Stir gently until just combined.
- Fold in chocolate chips until just mixed through.
- Transfer to baking tray and bake in the oven for 30-35 minutes until testing stick comes out clean.
- Cool in tray for 10 minutes.
- Transfer to wire rack to cool.
- Cut into small squares and serve. Enjoy!