Rusks

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Preparation info

  • Difficulty

    Easy

  • Makes about

    24

Appears in

Oats are inherently gluten free, but are sometimes processed in factories that contain traces of gluten from other products, so if you are highly gluten intolerant then I suggest you purchase specifically gluten-free oats from your nearest health shop.

Preparation time 15 minutes
Baking time at least 3 hours, plus drying overnight (mostly unattended)

Ingredients

What you’ll Need

  • ½ cup almond flour
  • 1 cup coconut flour
  • 1 cup rolled oats
  • ½ cup desiccated coconut (or digestive bran)
  • 3 Tbsp psyllium husks
  • ½ Tbsp bicarbonate of soda
  • ½ Tbsp baking powder
  • ½ cup roughly chopped pecan nuts or almonds
  • ½ cup dried cranberries
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ¼ cup linseeds
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground allspice
  • ½ cup coconut sugar (or rice malt syrup)
  • 2 eggs, lightly beaten
  • 1 cup buttermilk or coconut milk (or ¾ cup full-fat natural yoghurt mixed with ¼ cup milk)
  • ½ cup melted coconut oil or melted butter
  • 1 cup water
  • 1 tsp salt
  • 1 tsp vanilla extract

Method

What to do

  1. Preheat the oven to 160 °C. Lightly grease and line a large, deep baking tray, roughly 22 cm × 30 cm.
  2. Place the flours, oats, coconut, psyllium husks, bicarbonate of soda and baking power in a large mixing bowl and whisk together until well combined. Add the remaining ingredients and mix again – I find 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 more 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 45–50 minutes, 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 cm × 5 cm). Place the rusks onto a cooling rack set in the oven over a large baking tray (so that they dry evenly). Turn the temperature down to 100 °C and bake for another 2–3 hours, or until the rusks are golden and fairly crunchy. Switch the oven off and leave the rusks to dry out completely, at least 5 hours, or preferably overnight – this gives the crunchiest end result, very important!

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