Healthy low carb rusks

Prep: 15 mins, Cooking: 1 hr 30 mins By Food24
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Ingredients (12)

4 coconut oil
3 large eggs
400 ml almond flour
1 psyllium husk
1 tsp ground cinnamon
1 tsp vanilla — extract
1/2 tsp ground nutmeg
2 sesame seeds
2 pumpkin seeds
1 desiccated coconut
2 tsp baking powder
coconut flour — for dusting
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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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