Gluten, dairy and grain free recipe for low carb Rusks

4 tbsp. coconut oil
3 large eggs
400ml almond flour
1 tbsp. psyllium husk
1 tsp. ground cinnamon
1 tsp. vanilla extract
½ tsp. nutmeg
2 tbsp. sesame seeds
2 tbsp. pumpkin seeds
1 tbsp. desiccated coconut
2 tsp. baking powder
Coconut flour for dusting

To wrap as a gift:
Patterned material
Ribbon to match material
Consol Jar
1 rose

How to
Preheat oven to 180⁰C.

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 180⁰C for 30 minutes, then remove from the oven.

Lower the temperature to 70⁰C and allow rusks to dry out for 1 hour, keeping oven door open slightly.

Cool on baking rack

To wrap:
Place rusks in medium sized glass Consol jar. Close lid tightly.

Find a bowl that is slightly bigger than the circumference of the jar lid

Turn the bowl upside down and place over the back of your selected material

Using the circumference of the bowl for measurement, draw a circle and cut out carefully.

Cover the lid of the Consol jar with the material, and use an elastic band to hold the material in place.

Tie a ribbon over the elastic band and make a bow.

Slide rose through the ribbon for an extra special touch.

Recipe created by Cara-Lisa of Caralishious health and lifestyle brand, a health blogger, nutrition coach and founder of Caralishious Coconut Milk Ice-Cream. For more from Cara, follow her on: Twitter, Facebook, Instagram @caralishious and her official website.

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