BANTING SEED RUSKS

banting ruskstested

BANTING SEED RUSKS
1 cup milled fluxseed
1 cup almond flour
1 cup desiccated coconut
½ cup poppy seeds
½ cup sesame seeds
¾ cup Solal Naturally Sweet sweetner
1 teaspoon salt
1 cup fresh cream
250 g butter
4 eggs beaten

Melt butter and mix with eggs and cream. Mix. Add all other ingredients and pour into rusk tray or bread pan. Bake for 25 min at 180ºC. Cut into retangles.. place on dry tray and dry over night or for 3 hours at 50-70ºC.. This is a banting friendly recipe and  this seed rusks taste very good

Recipe posted by Corinne Moore Gelderblom
Photo:  Dawie van den Heever