Preparation: 15 minutes
Cooking time: approx. 5 hours
Ingredients:
- 3 eggs
- 1 Tbsp vanilla extract or powder
- 1/2 cup coconut oil, ghee or butter, melted
- 400g tin coconut milk
- 1/2 cup raw unfiltered honey, erythritol or coconut sugar
- 2 cups ground almonds
- 4 Tbsp coconut flour
- 1/4 cup tapioca flour
- 1/2 cup flax meal or ground flax seed
- 1 Tbsp psyllium husk powder
- 1/2 cup desiccated coconut
- 1 Tbsp baking soda
- 1 Tbsp cinnamon
- 1/2 tsp ground nutmeg
- 1/3 Tbsp ground ginger
- 1 1/2 cup chopped almonds, hazelnuts, cashews, pecans or whatever you have on hand.
- 1/2 cup raisins (or cranberries)
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
Directions:
-
- Preheat the oven to 180 degrees celsius or 350 degrees Fahrenheit
- In a large bowl whisk all the wet ingredients together
- Add in the dry ingredients and stir altogether until well combined
- Line a baking tray approximately 30cm and spoon the mix into the tray then spread evenly
- Bake for 40min until golden brown and firm in the middle
- Remove from the oven and turn the oven down to 80ºC
- Lift the paper and ‘cake’ out of the baking tray and leave to cool for 10 minutes
- Cut into approx 10cm X 4cm sized rusks
- Place the rusks on the baking tray, leaving a small space between each rusk
- Bake for 4 – 5 hours until hard and dry leaving the oven door slightly open.
- Remove from the oven and leave to cool completely. Alternatively place them into a dehydrator on medium for approximately 2 hours to make the rusk harder and drier.
- Store in an airtight container and enjoy as a breakfast on the go or a snack anytime.
Recipe inspiration courtesy https://eighty20nutrition.com
