I do like a good rusk on a sleepy Saturday morning when I’m sipping coffee and watching the world wake up. Try these banting rusks if you’re having a craving. They’re softer than the usual crispy ones – but perhaps if you leave them in the oven a little longer, they’ll crisp up some more.
Melt and cool 500g butter
Add 500ml buttermilk
Mix 5 cups almond flour, 1 cup coconut flour, 40ml baking powder, pinch of salt, 1 cup xylitol, 1 cup sunflower seeds, 1 cup linseeds (can substitute other seeds if you prefer).
Mix wet into dry and bake at 180 for 45 minutes.
Turn oven down to 100 for another hour. Then leave overnight to dry in the oven.