Wonder Slice Recipe (Gluten Free & Dairy Free)

If you have someone in your life who's recovering from illness right now, or perhaps some new parents in your village, this week's recipe is one to tuck away in your back-pocket for your next day in the kitchen.

Our Wonder Slice is packed with hearty, wholesome ingredients like almonds, sunflower seeds, sultanas, apricots and cranberries, then finished with a little lemon drizzle for a bright, zesty lift. And it's handy that it's gluten-free and dairy-free to boot!

Think a nourishing get-well treat, something to drop off for new parents to grab between feeds, or maybe just a batch of home-baking for a busy week.

Ingredients

120g (1 cup) rice flakes
150ml (2/3 cup less 1 tbsp) hot apple juice
125g butter
200g (1 cup) sugar
26g (2 tbsp) honey
1 egg (lightly beaten)
140g (1 cup) gluten free flour
1 tsp gluten free baking powder
80g (1 cup) desiccated coconut
75g (1/2 cup) sultanas
95g (1/2 cup) firmly packed dried apricots (roughly chopped)
100g (3/4 cup firmly packed) cranberries
70g (1/2 cup) almonds (toasted and roughly chopped)
70g (1/2 cup) sunflower seeds
30ml (2 tbsp) lemon juice
finely grated zest of ½ lemon
1 tsp vanilla extract

Method

Preheat oven to 180°C. Grease with extra butter or baking spray sides and base of a 30cm x 20cm x 4cm sponge roll tin. Line base with baking paper.

Place rice flakes and apple juice into a small bowl. Stir and leave to stand at room temperature for 30 minutes or till all apple juice is absorbed.

Place butter into the bowl of an electric mixer. Add sugar and honey and beat till pale and creamy. Add egg and beat till combined.

Add flour, baking powder, coconut, soaked rice flakes, sultanas, apricots, cranberries, almonds, sunflower seeds, lemon juice and zest and vanilla extract. Beat till combined.

Place into prepared tin and, using the palm of your hand, press the mix evenly into the tin.

Bake in preheated oven for 35-40 minutes till light golden brown and firm to touch.

Remove from oven and cool. Remove from tin and cut into nine 9cm x 6cm pieces.

Store in an airtight container for up to 4 days.