Healthy low carb rusks

Recipe from: 12 July 2016
recipe,low carb,bake,rusks

Ingredients 12
Servings
Time 15min + Standing time
  • 4
    Tbs
    coconut oil
  • 3
    large eggs
  • 400
    ml
    almond flour
  • 1
    Tbs
    psyllium husk
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    vanilla extract
  • 1/2
    tsp
    nutmeg
  • 2
    Tbs
    sesame seeds
  • 2
    Tbs
    pumpkin seeds
  • 1
    Tbs
    desiccated coconut
  • 2
    tsp
    baking powder
  • Coconut flour for dusting
 

Method

01:30
 
Preheat oven to 180°C.

Spray baking sheet with olive oil spray and cook and sprinkle some coconut flour on top to prevent rusks from sticking.

Place coconut oil in a medium sized cooking pot and allow to melt. Add cinnamon, nutmeg and vanilla and gently simmer for 3 minutes on very low heat to allow spices to infuse.

Place eggs in a large mixing bowl. Using an electric beater, beat the eggs for 3 minutes on high speed until light and airy.

Add coconut oil mixture to eggs and continue to blend for 1 minute until thoroughly combined.

Sift almond flour, psyllium husk, and baking powder into a large mixing bowl.

Add pumpkin seeds, desiccated coconut and sesame seeds.

Add egg mixture to dry ingredients and mix thoroughly. Use your hands to combine ingredients to form a thick dough. Knead lightly and then set aside for 5 – 10 minutes.

Break small pieces of the dough off and shape into rusks. I like to use the gap between my thumb and pointing finger to create the perfect shape.

Lay out each rusk onto greased and dusted baking sheet.

Bake at 180°C for 30 minutes, then remove from the oven.

Lower the temperature to 70°C and allow rusks to dry out for 1 hour, keeping oven door open slightly.

Cool on baking rack.

Recipe reprinted with permission of Caralishious.

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Read more on: recipe  |  low carb  |  bake
 

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