This gluten free rusk recipe was designed for the banting diet (low carb) and really delicious.

Ingredients

• 2 cups almond flour
• 1 cup coconut flour
• 1 cup mixed seeds (eg flax, sesame, pumpkin, sunflower)
• ½ cup dessicated coconut
• 20ml baking powder
• 300g soft butter
• ½ cup xylitol (or caster sugar)
• 4 eggs
• 500ml buttermilk

Instructions

1. Preheat oven to 165°C.
2. Sift dry ingredients together.
3. In a separate bowl, cream butter and xylitol. 
4. Add eggs and buttermilk, then mix into dry ingredients.
5. Pour into a greased oven dish and bake at 165°C for 50mins.
6. Dry overnight in fan-forced oven at 60°C.

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