Healthy low carb rusks
|400 ml||almond flour|
|1 tsp||ground cinnamon|
|1 tsp||vanilla — extract|
|1/2 tsp||ground nutmeg|
|2 tsp||baking powder|
|coconut flour — for dusting|
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.