Muesli Rusks

SERVINGS 25-35 rusks | COOK TIME 40 minutes
  • Muesli Rusks

    These rusks are fairly simple to make, they are filling, nutritious and so much better for you than most store bought versions. They are free from gluten, dairy and egg and sweetened with honey.

  • Ingredients

    Wet ingredients:

    1 tin coconut milk (400ml)

    1/2 cup melted coconut oil

    1/2 cup raw honey (if you like your rusks sweet, add a little more honey)

    3 Aquafabe "eggs" = 9 Tbspns of Aquafabe (aquafabe is the liquid from a can of chickpeas) (if you are not vegan or allergic to eggs, you can use 3 real eggs)

    1 Tbsp vanilla extract

    Dry ingredients:

    2 cups gluten free oat flour (make your own by blending oats, measure after blending)

    1/2 cup flaxseed flour (ground flaxseeds)

    1/2 cup desiccated coconut

    4 Tbsp coconut flour

    1/4 cup tapioca flour

    2 Tbspns psyllium husk powder

    1 Tbsp baking soda

    1 Tbsp cinnamon

    1 cup chopped pecans

    1/2 cup almond flakes

    1/2 cup cranberries (if you like sweeter rusks, add more cranberries)

    1/4 cup goji berries

    1/2 cup pumpkin seeds

    1/2 cup sunflower seeds

    **AQUAFABE: It's an egg replacement. The liquid from a can of chickpeas or the liquid from cooking chickpeas on the stove. 3 Tablespoons of Aquafabe equal 1 real egg

Instructions

Preheat the oven to 180°C

In a large bowl, add all dry ingredients and mix.

In a medium sized bowl, add all the wet ingredients and mix with a whisk.

Add the wet mix to the dry ingredients and mix well until no flour patches remain.

Line a large baking dish (about 30cm) with baking paper, spoon in the mixture and spread out evenly. Bake for at least 40 minutes, until firm and a testing stick comes out clean.

Remove from the oven and let it cool down for at least 15 minutes.

Reduce the oven temperature to 50°C

Lift out your rusk 'cake' onto a cutting board. You can cut your rusks, but I prefer breaking them into small chunks by hand. If it crumbles, let it cool down a bit longer. Place rusk chunks on baking trays (two trays full)

Put them back into the oven and leave overnight at 50°C

They should be perfectly dried out and crunchy in the morning! Remember to store in an airtight container.

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