Banting Friendly Rusks. Low Carb

CREDITS

From pinterest. Adapted from laurenkimfood.co.za and sugarspiceblog

INGREDIENTS

1 cup almond flour1 cup desiccated coconut1 cup ground flax seeds2 tablespoon chia seeds¼ cup pumpkin seeds¼ cup sunflower seeds2 tablespoon poppy seeds 1 cup buttermilk125g butter, melted¼ cup goji berries, cut in half (honestly, I didn’t bother cutting them)¼ cup raisins (I used a mix of dried berries.½ cup xylitol 4 eggs2 teaspoon baking powder*You can substitute honey for xylitol and cream for buttermilk*

METHOD

Preheat oven to 180°C.Mix butter, buttermilk and eggs together in a bowl.In another, larger bowl mix the rest of the ingredients together.Pour wet ingredients into the bowl with the dry ingredients, and mix well.Spoon into a very well greased loaf tin.(I used a glass baking dish that I greased with butter)Bake for an hour until cooked (a skewer comes out clean.(I had to reduce the heat about ¾ way through, as the top was burning from the honey – I would actually bake on about 160 or just under for perhaps a little longer to ensure even cooking next time)Allow the mixture to cool completely, remove from the tin and cut into smaller portions.Change oven temperature to 100°C.(I was worried about my rusks burning even more, so I put it on about 80°C)Place rusks on a rack and place back into the oven to dry out.  Leave door of the oven open slightly to allow moisture to escape.Allow to dry out in the oven for a couple of hours.(I should have just stuck with the 100°C temperature, or left the rusks drying out for about 3 hours or more, as mine were still a little ‘cakey’ instead of hard)When cool, store in a fully-sealed container.

POSTED ON

10 Mar 2020

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