An easy to follow recipe to make your own delicious, gluten free and sugar free rusks. Great as a healthy snack on the go. Highly nutritious and low in carbs.
1 cup pumpkin seeds
1 cup pecan nuts
1 cup brazil nuts
4.5 cups desiccated coconut
1/4 teaspoon salt
4 teaspoons baking powder
1 tablespoon arrowroot powder
500gm cassava / gluten free flour
500ml buttermilk (or goat’s milk kefir)
1 cup linseeds
optional 1 cup date paste (dates & water)
Firstly, place the pumpkin seeds, pecan nuts and brazil nuts in a food processor and blend.
Keep aside while you prepare the rest.
Mix the desiccated coconut, baking powder, arrowroot powder, and flour into a big bowl.
Then add the nut and seed mix from step 1.
Work the butter into the dry ingredients using your fingers to rub in.
Keep this mix aside.
In a blender mix together the buttermilk (or kefir) and the linseeds.
If you find it thickens quickly then start adding the eggs from (step 5) to help the consistency.
Add the eggs to the mix in the blender in step 4 above and blend again.
Optional extra: to sweeten add the date paste
Add the blender mix to the buttered dry ingredients in the large bowl.
Mix together ensuring ingredients are equally distributed throughout the mix.
Pour the mix into a large baking sheet lined with baking paper.
Preheat oven to 180 degrees Celsius.
Bake for +- 40-50min at 180 degrees Celsius (time may vary depending on your oven)
Once baked cut into rectangles, spread out on a baking sheet and let it dry out in the oven at 50-70 degrees Celsius for 8-12 hours. The time and temperature may vary according to your oven and the seasons. You can check regularly to see if it’s ready by breaking a piece or taking a bite to taste.