Wholesome MS Rusks

By: Elna Botes van Schalkwyk

500 g Maizena
1 kg Glutenfree self-raising flour
2 ml Himalayan Salt
25 ml Baking Powder
500 ml Unsalted Butter
4 large Eggs
250 ml (or to taste) xylitol {or sugar of your choice}
250 ml dairy Cream
250 ml plain Yoghurt
250 ml Avocado or Olive Oil
100 ml crushed Peanuts or nuts (Optional)
Note: You could use almond milk or rice milk in place of dairy here.

Preheat oven to 180ºC. Sieve flour, salt and baking powder together. Rub in the butter with your fingertips until the mixture becomes crumbly. Beat the eggs and xylitol together until light and creamy. Mix the cream, yoghurt and oil together and add to the mixture. Mix well. Roll little balls of the dough in your handpalms and put in rows in lightly greased breadpans. Paint with melted butter and bake for +- 1 hour or until firm and browned. Leave to cool. Divide pieces with a fork and dry at a low temperature.


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