One thing I have missed since changing to a gluten free diet is Weetbix Slice, so when gluten free weetbix was released using sorghum flour, I had to get my hands on a box and see if I could convert the recipe myself.
This is the recipe I used to use. I converted it and it turned out a treat. Recipe below.
You will need:
170g gluten free Weetbix
30g cacao (or cocoa)
170g (or less) rapadura sugar
Place Weetbix into the Thermomix bowl and crush for 5 seconds on speed 9. Set aside.
Place butter into mixing bowl and heat for 2 minutes/50 degrees/speed 1 or until melted.
Add Weetbix, cocao, rapadura, coconut and egg and combine for 30 seconds on speed 4.
Press into a lined slice tin.
Bake at 180 degrees for 15-20 minutes.
Cool and ice with chocolate icing (details below)
Mix two cups of icing sugar (I milled two cups of rapadura sugar in the Thermomix for 10 seconds, on speed 10 first), two tablespoons cacao, one tablespoon soft butter and enough boiling water to give it a smooth consistency.
Top with coconut (or sprinkles for the kids - although to date I haven't found sugar free sprinkles).