Classic Weet-Bix Slice

Ahh the classic afternoon tea treat of West Aussie kids.
Weet-bix slice.
Any time we were called in from playing backyard cricket in the cul-de-sac, and served up a square of chocolatey goodness was a happy day – especially if we were allowed red cordial with it, am I right?
I’ve tweaked it over the years, reducing the sugar, adding extra coconut, and discovering a whole packet of chocolate melts create a thick, crisp icing.

Our eldest daughter makes it often in our house, she doesn’t have to twist dad’s arm for a trip to IGA for chocolate melts, he knows exactly what they’re for and he’s got the car keys in his hand before she can finish the sentence.

I hope you read all of this in the most ocker accent, straight from the 1990’s because that’s certainly how it was written.

“Kids, come inside! Ya mum’s made afternoon tea!”

Enjoy x

Classic Weet-Bix Slice

  • Servings: 10-12
  • Difficulty: easy
  • Print

We find it easy to weigh the butter into the Thermomix and melt, then add all the ingredients together and blend until combined. But you can definitely do it the old-school way by melting the butter and stirring in the crushed weet-bix and other ingredients by hand.


  • 125g butter
  • 6 crushed weet-bix (60g)
  • 1 cup self raising flour (120g)
  • 1/2 cup desiccated coconut (30g)
  • 1/4 cup cocoa (15g)
  • 2/3 cup caster sugar (we do around 90g)
  • Icing sugar and cocoa for the top, plus additional castor sugar OR use chocolate melts with olive oil for a chocolatey top (definitely our go-to!)


  1. Pre-heat the oven to 180 (Celcius)
  2. Melt the butter
  3. Add the dry ingredients and stir through until combined
  4. Press into baking tin, and bake for about 15 minutes (it hardens a little on cooling so don’t overcook it or it’ll get too crispy!)
  5. Wait till it cools (the hardest part!) and spread liberally with a mix of icing sugar, cocoa and a bit of milk to make a chocolatey icing, or melted baking chocolate with a tbsp of oil.
  6. Make yourself a cuppa and dig in!

eats | apple crumble

The coldest days here are always July. 
Yesterday we spent the morning at a playground and the cold was biting my toes and nudging at my bones, despite wearing billions of layers. 
The cold put a stop to my idea of an afternoon run, and instead all I wanted was to curl up with something deliciously warm in my hands to ward off the ice. 
Apple crumble is traditionally made with a lot of sugar, but now that my palate has changed and I don’t eat as much of the refined stuff anymore, I really love this version. It’s warm and sweet, yet nourishing enough that I even ate it for breakfast this morning with a big dollop of greek yoghurt!
Perfect for a frosty morning, or an evening cosied up under a blanket. I made it in my Thermomix but it would be easy enough to make by stewing the apples on the stove, and crushing the nuts in a clean tea towel with a rolling pin. Enjoy!

Sugar-free easy Apple Crumble
Serves approx 5

8 granny smith apples, peeled and cut into eighths
1 teaspoon cinnamon
1 tablespoon water

Crumble topping:
1 cup oats
2 tablespoons coconut oil or butter
1/2 cup almonds or other nuts of choice
2 tablespoons rice malt or maple syrup
2/3 cup shredded coconut

Stew the apples with the cinnamon and water either on the stovetop on low, stirring occasionally or in the Thermomix at 100 degrees/reverse/sp 1 for about 13 minutes.
Place stewed apple evenly on the bottom of a small oven-proof dish. Pre-heat your oven to 160*C.

Blend all crumble ingredients in a blender or Thermomix for 6 seconds on a medium speed, being careful to only combine the ingredients and chop the nuts slightly – you want the crumble to still be crumbly, not completely blended together.

Layer the crumble over the top of the apple and sprinkle the cinnamon and nutmeg on the top before placing it into the oven for about 10 to 15 minutes or until the top becomes golden and crisp. Serve with pouring cream, or yoghurt if you’re like me and you want some for breakfast!


eats | gingerbread & family traditions

It’s a tradition, gingerbread. It belongs at Christmas and always involves copious amounts of icing and way too many lollies. Sometimes it’s one big gingerbread house, other times it’s gingerbread men and for the last two years I’ve made us a tiny house each.
This is the favourite so far, we get to decorate just how we like.

But the actual decorating of our gingerbread is done together. We spread out bowls of lollies and spoons and icing and I watch as they load them up, carefully making chimneys from marshmallows and patterns from Smarties. 

Early in my childhood I recognised the importance of family traditions. 
The security that comes from the constants, the expected. Gingerbread at Christmas, dinner at 6, camping at Easter, mulberry picking in summer, drives to the markets on Sundays.
Through the rhythm of seasons and those regular things we do together we cement our values as a family, reinforce the importance of spending time together face-to-face and fill up on life that will one day provide priceless memories for all of us.


Easy Quick Gingerbread Recipe with Thermomix option

125g butter
90g brown sugar
1 egg
125g plain flour, sifted
185g self raising flour, sifted
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
2 tablespoons honey

1. Cream butter and sugar in a small mixing bowl until light and fluffy. Beat in egg. Combine flour, bicarbonate of soda and ginger and fold through mixture. Add honey and mix well. 
2. Sprinkle extra flour onto a surface and knead mixture until soft but not sticky. Chill for 30 minutes. Divide into four portions and roll each portion out to 3mm thickness.
3. Cut out shapes using cookie cutters or paper templates. Place on a baking tray and cook at 180C for 10-15 minutes.

Thermomix: measure all ingredients into bowl. Mix speed 6 for about 15 seconds to combine. Mix on interval speed for 1 1/2 minutes. Tip out your dough and form a ball on some plastic wrap and chill for 30 minutes.

Enjoy! xx

Edited to add: The templates I’ve always used for these little houses are from a Donna Hay Christmas magazine and can be found here. I used the ‘small house’ template.

eats | quinoa salad & when I failed quitting sugar

I had goals. 
I was going to be able to regularly run 10k. Okay at least 7.
I was going to be fit and healthy and quit sugar forever, and lose the very last 5kg and be at my pre-pre-pre pregnancy weight. 

I did quit sugar for 8 weeks. I did lose a few kgs. When I was running, I stretched to what felt like my limit of 5km and I was really, really proud.
I even spoke at a womens event about my journey to health, quitting sugar, and how much God desires us women to be at our very best, and to look after the body we’ve been given.  

And then complacency kicks in. And the quitting sugar program finishes. And uni gets hard, and assignments came one after the other. And I got a cold and couldn’t exercise.
And before I know it I’m stuffing my face with McDonalds on weekends, and back to having chocolate biscuits with my nightly cup of tea, and can barely run the shortest route without feeling like the exercise is killing me.


Life happened. I dropped the ball. And for a few weeks I tried to pick it up again almost daily, and failed miserably. Ice-cream kept forcing its way into my home and my freezer and my mouth and there was always a reason why I couldn’t run… seriously those tiny grey clouds looked like they were possibly holding a storm full of rain.

But I’m trying again. I fast-walked/jogged a hilly seven kilometres this morning and my head already feels lighter and my body feels more awake. I’ve cooked a big batch of quinoa which I’ll keep in the fridge for the next 3-4 days and create a salad with it each day. I’ll re-visit my I Quit Sugar recipes, and meal plan. Ice-cream won’t hitch a ride home with me this week. I can give this fitness thing another go.

I’m giving myself tiny goals this week, and l’ll make them bigger next week.
Failing isn’t a terrible thing, as long as we’re willing to try again, right?!
And fitness resolutions don’t have to wait till January 1. And they don’t have to involve ridiculous and unattainable goals. Start where you’re at today and finish 2015 stronger.


PS: my quinoa salad: cooked quinoa, chopped cucumber, red onion, avocado, feta, cherry tomatoes, spinach with home made mayonnaise tossed through and a little bit of salt & pepper. Fresh and easy.