- 1/2 cup almond flour
- 1 cup coconut flour
- 1 cup rolled oats
- 1/2 cup desiccated coconut (or use digestive bran)
- 3 tbsp psyllium husks
- 1/2 tbsp bicarbonate of soda
- 1/2 tbsp baking powder
- 1/2 cup roughly chopped pecans or almonds
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup linseeds
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1/2 cup coconut sugar (or rice malt syrup)
- 2 eggs, lightly beaten
- 1 cup buttermilk or coconut milk (or 1/4 cup full-cream plain yoghurt mixed with 1/4 cup milk)
- 1/2 cup coconut oil or melted butter
- 1 cup water
- 1 tsp salt
- 1 tsp vanilla extract
- Preheat oven to 160°C. Lightly grease and line a large, deep baking tray, roughly 22 x 30cm.
- Place the flours, oats, coconut, psyllium husks, bicarbonate of soda and baking powder in a large mixing bowl and whisk together until well combined. Add the remaining ingredients and mix again. (It’s best to mix by hand, or use a stand mixer with a dough-hook attachment). If you find that the mixture is too dry to mix, add a little milk or lukewarm water.
- Transfer the mixture to the baking tray, patting it down gently to level it off slightly and neaten it. Bake for 45 to 50minutes or until golden.
- Remove the baking tray from the oven and allow to cool to room temperature before cutting into rusks (roughly 2,5 x 5cm). Place the rusks on a cooling rack (so that they dry evenly) set in the oven on a large baking tray. Turn the temperature down to 100°C and bake for another 2 to 3 hours, or until the rusks are golden and fairly crunchy. Switch the oven off and leave the rusks to dry out completely – at least 5hours, or even overnight. This gives the crunchiest end result. Very important!
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