11 Biscuits - Gluten-free Rusks - Seed and Buttermilk
500 grams Gluten-free All-purpose Flour
1/4 cup Almond Flour
1 /4 cup Oat bran
1/4 cup Desiccated Coconut
1 tablespoon Baking powder
1 tablespoon Bicarb
1 1/2 cup Brown sugar
1/2 cup Sunflower seeds
1 /2 cup Pumpkin seeds
100 grams Chopped Almonds
100 grams Chopped Pecans
2 Eggs beaten
500 grams Butter
500 ml Butter Milk
100 Grams Chopped Almonds and/or Chopped Pecan to sprinkle on top
Melt the butter for 4 mins in Microwave on Medium and allow to cool.
Sift the flour into a large mixing bowl then add all dry ingredients and mix well.
Beat the Eggs in a dish and add to the mixing bowl with the butter milk and melted butter.
Mix to form a soft cake-like dough.
Prepare baking trays with non-stick spray.
Spread the mixture in the baking trays with your hand approx 2cm in height.
Cut slices using the rusk cutter that comes with the trays (about 1.2cm wide x 5cm long). Tray size 60cm x 30cm makes 78 rusks.
Sprinkle the flaked almonds and pecan nuts over the top.
Bake at 170°C for 20 minutes then reduce heat to 140°C and bake for further 15 to 20 minutes until the rusks feel firm on top and starting to colour - do not let them get too much colour.
Remove the trays and allow to cool, cut through the slices and carefully lift and rearrange the rusks onto a cooling rack on the tray.
Return to oven and allow to crisp at 80°C for further 4-6 hours or until crisp.
Remove from oven and allow to cool before packing.