Happy rusk recipe
13 Dec 2017

Happy rusk recipe

HEALTHY SUGAR-FREE, GLUTEN FREE, LOW CARB RUSKS PERFECT WITH EARLY MORNING COFFEES OR TEATIME

NGREDIENTS

1 Cup of Almond Flour
1 Cup of Desiccated Coconut
1 Cup of Ground Flax Seeds
2 Tablespoons of Chia Seeds
1/4 Cup of Pumpkin Seeds
1/4 Cup of Sunflower Seeds
2 Tablespoons of Poppy Seeds
1 Cup of Buttermilk
125g of Butter (Melted)
1/4 Cup of Goji Berries
1/4 Cup of Raisins
1/2 Cup of Xylitol / Coconut Sugar
4 Eggs
2 Teaspoons of Baking Powder

INSTRUCTIONS

  • Preheat oven to 180C
  • Mix the butter, buttermilk and eggs
  • Mix the rest of the ingredients together
  • Mix the wet and dry ingredients together well
  • Pour into a very well greased loaf tin
  • Bake for 45min – 1 hour until they are cooked (a knife comes out clean)
  • Let the mixture cool completely until you remove the loaf from the tin
  • Cut into smaller portions and place on the rack in the oven and turn the oven to 80 degrees
  • Leave the door of the oven slightly ajar to release any excess moisture or place a folded tea towel in the door.
  • Let the rusks dry in the oven for 4 – 6 hours
  • Remove and enjoy :-)

Landie Greyling