When I saw this recipe on 'The road to loving my Thermomixers' page I knew I had to convert it to be gluten free. Oh my goodness!! It is so so good. If you haven't visited Peta's page yet - walk, don't run. She is absolutely amazing and her recipes are to die for. Peta's readers love her so much that they set up a 'go fund me' page last week and raised more than enough money to buy her the new TM5 (Thermomix) in a matter of days.
I had to change very little of the recipe to convert it to be gluten free. If you would like to have a look at the recipe (with gluten) click here. Peta has the traditional method (thermomix free) of making this as well.
Gluten free weetbix and marshmallow slice
For the base you will need:
4 gluten free Weetbix
75g brown sugar
170g gluten free self raising flour
2 tablespoons shredded coconut
145g butter cubed
For the marshmallow you will need:
75g cold water
1.5 tablespoons powdered gelatine (check: gluten)
75g boiling water
3 drops food colouring (optional)
For the 'garnish' you will need:
40g shredded coconut.
Make the base first:
Preheat your oven to 180 degrees and prepare a square cake tin (20 x 20) with baking paper.
Place all the base ingredients into the Thermomix and mix on speed 5 for 30 seconds.
Pour into tin and spread mixture evenly around dish.
Bake in oven for 20 minutes.
Place the 40g of coconut onto a baking tray and bake for 5 minutes (watch closely - mine nearly burnt).
Make the marshmallow next (once the base has cooled):
Place butterfly into Thermomix bowl.
Add sugar and water into the clean bowl and mix on speed 3 for 3 minutes.
Meanwhile combine the gelatine and boiling water in a separate bowl and mix to dissolve completely.
Once the sugar and water has finished mixing, add the gelatine mixture and food colouring into the bowl and blitz for 3 minutes on speed 4.
Pour the marshmallow mixture over the base and sprinkle with the toasted coconut.
Allow to set in the fridge for 2 hours.
Enjoy! You can thank Peta when you can't stop eating this. It's devine.