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Banting Buttermilk Rusks

5 from 2 votes
A delicious, healthy and nutritious any-time snack that can even be enjoyed as breakfast with a cup of tea or coffee.
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Prep Time 15 minutes
Cook Time 3 hours
Course: Breakfast, Snack
Cuisine: Banting, South African
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1 cup desiccated coconut
  • 1 cup ground flax seeds
  • 1 & 1/2 tbsp chia seeds
  • 1/3 cup pumpkin seeds
  • 1 cup buttermilk (can substitute cream)
  • 125 g butter, melted
  • 1/2 cup dried fruits (I used a mix of gojis, cranberries & blueberries)
  • 1/2 cup honey (you can use xylitol or another sugar substitute)
  • 4 eggs
  • 2 tsp baking powder

Method
 

  1. Preheat oven to 180°C.
  2. Mix butter, buttermilk and eggs together in a bowl. In another, larger bowl mix the rest of the ingredients together.
  3. Pour wet ingredients into the bowl with the dry ingredients, and mix well.
  4. Spoon into a very well greased dish for baking.
  5. Bake for an hour until cooked (a skewer comes out clean). If it looks like the honey is causing the top to burn, lower heat. (I should have baked for just over an hour on 160)
  6. Allow the mixture to cool completely, remove from the tin and cut into smaller portions.
  7. Change oven temperature to 100°C.
  8. Place rusks on a rack and place back into the oven to dry out.  Leave door of the oven open slightly to allow moisture to escape. Allow to dry out in the oven for a couple of hours.
  9. When cool, store in a fully-sealed container.

Notes

Overall, I had the following thoughts: 

  • It’s better to be patient and allow the rusks more time in the oven to dry out.  They were quite cakey still, and I didn’t get that satisfaction from them because of this.
  • You can take this basic recipe and add what ever goodies you want in: cacao nibs, dried apricots, dried apple, chocolate chips, banana chips, whole almonds or pecans, oats if you’re not on the Banting train, grated lemon or orange zest.  The world is basically your oyster.  Just don’t put oysters in them.  That won’t taste good.
  • If you’re not used to xylitol, your body will not be happy if you make them with it.  It can cause a bit of an upset tummy.  So then, go with the honey.
  • I love the idea of 1 or 2 of these rusks with my morning cuppa as breakfast.  They’re full of protein, good fats and fibre, and will keep you full and nourished for the day ahead.  I’ve even been given the go ahead on this by my nutritionist!