Gluten Free Rusks to Rave About

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

375gm butter

500ml buttermilk (or goat’s milk kefir)

1 cup linseeds

4 eggs

optional 1 cup date paste (dates & water)


Step 1

Firstly, place the pumpkin seeds, pecan nuts and brazil nuts in a food processor and blend.

Keep aside while you prepare the rest.


Step 2

Mix the desiccated coconut, baking powder, arrowroot powder, and flour into a big bowl.

Then add the nut and seed mix from step 1.


Step 3

Work the butter into the dry ingredients using your fingers to rub in.

Keep this mix aside.


Step 4

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.


Step 5

Add the eggs to the mix in the blender in step 4 above and blend again.

Optional extra: to sweeten add the date paste


Step 6

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.


Step 7

Preheat oven to 180 degrees Celsius.

Bake for +- 40-50min at 180 degrees Celsius (time may vary depending on your oven)


Step 8

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.





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