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Nutty seed rusks

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  • Easy
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Nutty Seed Rusks

Recipe Ingredients

  • 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

Recipe Directions

  1. Preheat oven to 160°C. Lightly grease and line a large, deep baking tray, roughly 22 x 30cm.
  2. 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.
  3. 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.
  4. 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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