Low-carb rusks

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"I bake two loaves of bread at a time. One is for eating and the other I cut up and dry out in the oven to make rusks. The rusks keep well for about two weeks in a sealed container but go soft after that." – Vickie De Beer

Ingredients

2 T chia seeds, soaked in 2T water
2 cups almond flour
1 cup coconut flour
1 cup Super Seed & Nut Mix, ground in a coffee grinder
½ cup sunflower seeds
3 T ground psyllium husks
4 t baking powder
4 eggs
2 cups buttermilk
2 T xylitol
1 1⁄2 t salt
300 g butter, melted + extra for greasing

Cooking Instructions

1. Preheat the oven to 180°C. Grease two 18 x 10 x 7cm bread tins with butter. Soak the chia seeds in water for about 10 minutes.

2. In a large bowl, mix together the dry ingredients (except salt and xylitol) and the soaked chia seeds.

3. In another bowl, beat together the eggs, buttermilk, xylitol, salt and melted butter. Add this to the dry ingredients and fold in until well combined.

4. Divide the mixture between the two bread tins and bake in the oven for 50–60 minutes or until golden brown.
If the top of the bread browns too quickly, cover it with a piece of foil.

5. Remove from oven and leave bread to cool down completely before turning out. Cut one loaf into 3cm-thick slices, then cut each slice into 3 rusks.

6. Place on an oven tray and return to the oven at 100 ̊C for 3 hours, turning once, until dry and crunchy (note that low-carb rusks do not dry out as much as high-carb ones).

Extract published with permission from Type 1 and Type 2 diabetese Handbook by Céline Vickie de Beer, Kath Megaw and Prof David Segal. Published by Quivertree Publications. Available at your nearest book store or online. Recipes and styling, Vickie De Beer, photography Craig Fraser.

Find more rusk recipes here.