Seed and Raisin Rusks

Home / Recipe / Seed and Raisin Rusks

Seed and Raisin Rusks

Start your day right with these crunchy, tasty and gluten free healthy rusks.

Yields1 Serving
Prep Time20 minsCook Time5 hrsTotal Time5 hrs 20 mins
Seed and Raisin Rusks
What you'll need
 2 cups Health Riot Cassava flour
 3 Free-range Eggs
 1 tsp Vanilla extract
 ½ cup Coconut oil or melted butter
 1 Tin Coconut milk
 1 tbsp Raw Apple cider vinegar
 ½ cup Raw honey
 ¼ cup Almond flour
 ½ cup Flaxseed meal
 1 tbsp Psyllium husk powder
 1 tbsp Bicarbonate of soda
 1 tbsp Cinnamon
 1 tbsp Mixed Spice
 ½ cup Diced Almonds
 ½ cup Chopped Pecans
 1 cup Raisins
 1 cup Seed Mix
Instructions:
1

Preheat oven to 180C

2

Whisk all the wet ingredients together in a large bowl, until light and fluffy.

3

In another bowl combine all the dry ingredients and stir well.

4

Add the dry ingredients to the wet ingredients and mix well.

5

Line a big oven proof dish (about 35 cm diameter) with wax paper, spoon in batter and spread it out evenly.

6

Bake for 40 minutes until golden brown and firm in the middle.

7

Remove from oven and turn heat to 80 degrees Celsius.

8

Lift the paper and cake out the oven dish and allow to cool for 10 minutes.

9

Cut into rusk fingers.

10

Line a baking tray with wax paper.

11

Place the rusks on the baking tray, leaving small gaps between each rusk.

12

Bake for 4 hours until hard and dry.

13

Remove from oven and allow to cool fully before storing in an airtight container.

Ingredients

What you'll need
 2 cups Health Riot Cassava flour
 3 Free-range Eggs
 1 tsp Vanilla extract
 ½ cup Coconut oil or melted butter
 1 Tin Coconut milk
 1 tbsp Raw Apple cider vinegar
 ½ cup Raw honey
 ¼ cup Almond flour
 ½ cup Flaxseed meal
 1 tbsp Psyllium husk powder
 1 tbsp Bicarbonate of soda
 1 tbsp Cinnamon
 1 tbsp Mixed Spice
 ½ cup Diced Almonds
 ½ cup Chopped Pecans
 1 cup Raisins
 1 cup Seed Mix

Directions

Instructions:
1

Preheat oven to 180C

2

Whisk all the wet ingredients together in a large bowl, until light and fluffy.

3

In another bowl combine all the dry ingredients and stir well.

4

Add the dry ingredients to the wet ingredients and mix well.

5

Line a big oven proof dish (about 35 cm diameter) with wax paper, spoon in batter and spread it out evenly.

6

Bake for 40 minutes until golden brown and firm in the middle.

7

Remove from oven and turn heat to 80 degrees Celsius.

8

Lift the paper and cake out the oven dish and allow to cool for 10 minutes.

9

Cut into rusk fingers.

10

Line a baking tray with wax paper.

11

Place the rusks on the baking tray, leaving small gaps between each rusk.

12

Bake for 4 hours until hard and dry.

13

Remove from oven and allow to cool fully before storing in an airtight container.

Seed and Raisin Rusks

Leave a Reply

Your email address will not be published. Required fields are marked *