Ingredients 4 Weet-Bix, crushed (gluten free, if required)
3/4 cup milk (lactose free, if required)
1/4 cup water
1 1/2 cup self raising flour (gluten free, if required)
1 tsp baking powder
1/8 tsp salt
4 tbsp oil
1 tbsp maple syrup
2 tbsp seeds, if desired (I used sesame, pepitas and poppy seeds)
Preheat oven to 180 degrees. Grease or line a 11 cm x 22 cm loaf tin with baking paper.
In a bowl combine the Weet-Bix, milk and water. Stand for 10 minutes.
In a separate bowl whisk the flour, salt and baking powder. Add to the Weet-Bix and stir to combine.
The flour and Weet-Bix mixture will be crumbly
In a bowl whisk the egg, 3 tbsp oil and maple syrup. Add to the Weet-Bix mix and stir to combine.
Transfer the batter into the loaf tin and smooth with a spoon. Drizzle 1 tbsp oil and sprinkle seeds on top. Bake for 30 - 35 minutes until a skewer comes out clean.