Weet-Bix Slice (Gluten-Free)
If you’re looking for a gluten-free Weet-Bix slice recipe that tastes just like the classic version, this simple recipe delivers the same chocolatey flavour and soft texture – just without the gluten.
What’s To Love About This Gluten-Free Weet-Bix Slice?
This easy recipe is:
- Quick to make – just mix, press and bake
- Uses simple pantry ingredients
- Naturally nut and egg-free
- Budget friendly – and perfect for using up those crumbly bits of gluten-free Weet-Bix
- Freezer friendly for lunchboxes
It’s one of those slices I like to make on a Sunday afternoon so there’s something ready for lunchboxes during the week, and because it freezes so well, I often cut it up and freeze half straight away to add to my time-saving freezer stash.
Ingredients to Make Weet-Bix Slice Gluten-Free
You only need a few simple pantry staples to make this gluten-free Weet-Bix slice. If you don’t have gluten-free Weet-Bix on hand though, you might want to try this similar gluten-free Chocolate Coconut Crunch instead.
You will need:
- 4 gluten-free Weet-Bix, crushed (roughly 65g)
- 1 cup gluten-free self-raising flour (150 g)*
- ¾ cup desiccated coconut (60 g)
- ¼ cup cocoa powder (25 g)
- ½ cup brown sugar (100 g)
- 180 g butter, melted (6.3 oz)
- 1 teaspoon vanilla extract
Chocolate Icing:
- 1 cup powdered sugar / icing sugar (120 g)
- 1 tablespoon cocoa powder
- 1 tablespoon butter, melted
- 2 tablespoons hot water
- Extra desiccated coconut for sprinkling (optional)
*If you only have gluten-free plain / all-purpose flour, you can use that instead, but you will need to also add 1 teaspoon gluten-free baking powder.
If your gluten-free flour does not contain xanthan gum, add ¼ teaspoon xanthan gum to help the slice hold together.
Equipment
You can bake this slice in either:
- 20 cm / 8 inch square pan
- small rectangular slice pan
Both work perfectly.
A square pan creates a slightly thicker slice, while a rectangular pan produces a slightly thinner slice, but more servings.
How To Make Gluten-Free Weet-Bix Slice Step by Step
Step 1: Preheat oven to 170°C / 340°F and line your baking pan with baking paper.
Step 2: In a large bowl, crush 4 gluten-free Weet-Bix (roughly 65 grams) finely using your hands or the back of a spoon.
Step 3: Add 1 cup gluten-free self-raising flour, ¾ cup desiccated coconut , ¼ cup cocoa powder , and ½ cup brown sugar. Stir until well combined.
Step 4: Pour in the melted butter and vanilla extract. Add 180 grams (6.35oz) melted butter, and 1 teaspoon vanilla extract.
Step 5: Stir until a thick, damp mixture forms.
Step 6: Press the mixture firmly into the prepared pan and smooth the top.
Step 7: Bake for 16 to 20 minutes, until the slice is set but still slightly soft in the centre. The slice will firm up as it cools, so avoid overbaking.
Step 8: Allow the slice to cool completely in the pan.
Step 9: Mix icing ingredients: 1 cup powdered sugar / icing sugar , 1 tablespoons cocoa powder, 1 tablespoons butter, (melted), and 2 tablespoons hot water until smooth and glossy. If too thick for your preference, you can gradually add a sprinkle of more hot water.
Step 10: Spread the icing over the slice while it is still in the tin. Sprinkle with extra desiccated coconut (if using). Place the slice in the refrigerator for about 1 hour to allow the icing to firm up before slicing.
Place the slice in the refrigerator for about 1 hour to allow the icing to firm up before slicing.
Gluten-Free Lunchbox Friendly
This slice works perfectly in school lunchboxes. Once cooled, it holds together well and is easy for kids to eat.
For busy weeks, you can freeze individual squares and place them straight into lunchboxes in the morning. They thaw quickly and are usually ready by morning tea.
Cutting the slice into smaller squares also helps it fit neatly alongside fruit, yoghurt or savoury snacks.
Variations & Substitutions
This slice is very forgiving and easy to customise.
Chocolate Chip Version
Add ½ cup gluten-free chocolate chips to the mixture.
Lunchbox Energy Boost
Add 2 tablespoons chia seeds or flaxseed meal.
If the mixture feels slightly dry, stir in 1 – 2 tablespoons milk or water.
Dairy-Free Version
Use dairy-free butter or margarine.
This recipe is naturally nut-free and egg-free.
How To Store Weet-Bix Slice
- Room temperature: store in an airtight container for up to 4 days.
- Refrigerator: store for up to 1 week if your kitchen is warm.
- Freezer: cool completely, cut into squares and store in an airtight freezer proof container for up to 3 months.
Helpful Tips
Crush the Weet-Bix finely
Large pieces can make the slice crumble.
Don’t overbake
The slice should still feel slightly soft when removed from the oven.
Press the mixture firmly into the pan
This helps the slice hold together once baked.
Gluten-Free Weet-Bix Slice
Equipment
- Baking pan
- Oven or Air Fryer
Ingredients
Weet-Bix Slice:
- 4 gluten-free Weet-Bix, crushed
- 1 cup gluten-free self-raising flour *
- ¾ cup desiccated coconut
- ¼ cup cocoa powder
- ½ cup brown sugar
- 180 grams (6.35 oz) butter, melted
- 1 teaspoon vanilla extract
Chocolate Icing:
- 1 cup powdered sugar / icing sugar
- 1 tablespoons cocoa powder
- 1 tablespoons butter, melted
- 2 tablespoons hot water
- Extra desiccated coconut (optional)
Instructions
- Preheat oven to 170°C / 340°F and line a square or rectangular pan.
- Crush 4 gluten-free Weet-Bix, finely (using hands or back of spoon).
- Add 1 cup gluten-free self-raising flour, ¾ cup desiccated coconut , ¼ cup cocoa powder , and ½ cup brown sugar . Mix to combine.
- Add 180 grams butter, melted and 1 teaspoon vanilla extract. Stir until a thick mixture forms.
- Press firmly into prepared pan.
- Bake 16 to 20 minutes, until set but slightly soft in the centre. Allow to cool completely in the pan.
- Mix icing ingredients: 1 cup powdered sugar / icing sugar , 1 tablespoons cocoa powder, 1 tablespoons butter, (melted), and 2 tablespoons hot water until smooth and glossy. If too thick for your preference, you can gradually add a sprinkle of more hot water.
- While still in the pan, spread the icing over slice and sprinkle with coconut if using.
- Refrigerate 1 hour before slicing.
Recipe Notes:
Frequently Asked Questions
Regular Weet-Bix contain wheat and are not gluten-free. However, gluten-free wheat biscuit cereals are available in many Australian, New Zealand and UK supermarkets, and work perfectly in this recipe. Always check the packaging to ensure the cereal is certified gluten-free.
Yes, just replace regular Weet-Bix with gluten-free Weet-Bix or a similar cereal, and use gluten-free flour. Because gluten-free ingredients behave slightly differently though, this recipe includes the right balance of moisture to ensure the slice stays soft and holds together well.
If you can’t find gluten-free Weet-Bix, you might prefer my Gluten-Free Chocolate Coconut Slice, which has a similar chocolate flavour but uses simple pantry ingredients instead.
Gluten-Free Lunchbox Slice Ideas
If you pack gluten-free lunchboxes regularly, it helps to have a few easy slice recipes on rotation. Alongside this Gluten-Free Weet-Bix Slice, you might also like:
• Gluten-Free Cornflake Crunch Bars
• Chocolate Seed Bars
• Gluten-Free Energy Balls
• Gluten-Free Muffins for Lunchboxes
• Gluten-Free Chocolate Coconut Slice (great if you don’t have gluten-free Weet-Bix)
All of these recipes are freezer-friendly and lunchbox-friendly, making them perfect for busy weeks.
Did you make this recipe?
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