Seedy Spelt Spiced Rusks
Ingredients
- 500g Spelt flour (or wholewheat if that’s all you have)
- 2 tsp ground cinnamon
- 1 tsp cardamom
- 1/2 tsp nutmeg
- 1 tsp salt
- 7 tsp baking powder
- 250 g coconut oil, melted (or unsalted butter)
- 250 ml plant based milk + 1 Tbs white vinegar (or 1 cup buttermilk)
- 2 eggs
- 1 cup rolled oats
- 3/4 cup ground flaxseed
- 1/2 cup coconut sugar
- 1/4 cup desiccated coconut
- 1/2 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/2 cup flaked almonds
- 1/2 cup dried cranberries
Preparation
Preheat oven to 180C and line a baking tray with parchment paper
Combine the milk and vinegar in a medium size mixing bowl and set aside for 15 minutes. Omit if using buttermilk
In a large bowl whisk the flour, spices, salt and baking powder. Mix in the seeds, coconut, oats, sugar, almond flakes, flaxseed and cranberries
Combine the melted butter and eggs with the milk and whisk to combine
Pour into the dry ingredients and stir to form a fairly stiff dough
Transfer the mixture into the baking tray and bake for 1 hour, turning the tray half way
Remove from the oven and allow to cool. Once cool, slice and spread the rusks back onto the baking tray
Reduce the oven to 60C and return the rusks for another 2 to 3 hours until dried
