RUSKS2

INGREDIENTS

2 cups almond flour
1 cup coconut flour
1 cup seed mix
1 cup ground seed mix
½ cup sunflower seeds
½ cup desiccated coconut
2 heaped tsps baking powder
3 eggs room temperature
500ml buttermilk room temperature
1 cup xylitol/erythritol
300g butter

METHOD

Grind one cup of seed mix in a blender or coffee grinder. Place all the dry ingredients in a large glass mixing bowl and give it a good stir. I took my butter out the fridge the night before. Soften it a little more in the microwave before using it. In a seperate bowl cream the butter and xylitol with an electric beater. Add the eggs and the buttermilk and continue to beat until well blended. Add the dry ingredients and continue to beat until everything is well incorporated. The mixture is going to be very thick. You can add a little milk to make it easier to work with but I didn’t. Divide the mixture amongst two well greased brownie pans and level it out with the back of a tablespoon. Bake the rusks on 180° C for 45 minutes and then check the rusks with your fingers to see if the mixture is firm. Continue to bake until you are satisfied the rusks are firm enough to remove from the oven. Let the rusks cool completely and then remove them gently from the pans. Cut them into preferred portion sizes and place them on baking sheets. Dry out on 100° C for a minimum of eight hours. Check the rusks every few hours until you are happy they’ve dried out enough. The longer you leave them the better. They’ll eventually have a nice crunch to them. Let them cool completely and store in an airtight container.

Adapted from Lowcarb is Lekker

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