Guilt-free rusks

These gluten free rusks are the perfect way to start your day while at the same time avoiding the gluten you would normally find in a rusk.

There are a few variations for this recipe, which I will add at the bottom.

INGREDIENTS

3 x large organic eggs

100 ml melted organic farm butter, olive or macadamia nut oil

125 ml honey or tapioca syrup

200 ml buttermilk, plain yogurt, kefir or prepared milk alternative

200 ml cold purified water

2 ml pure vanilla extract

125 ml sorghum, millet, teff or buckwheat flour

250 ml white or brown rice flour or combination

250 ml chickpea flour

5 ml guar gum (optional)

5 ml unrefined salt

5 ml bicarbonate of soda

125 ml rice bran or use brown rice flour if you do not have rice brand

Pre-heat the oven to 180°C

Beat the eggs and then fold in the cooled butter or oil, honey, buttermilk, water and vanilla.

Sift the dry ingredients into the egg mixture. Add the bran

Mix thoroughly with a spatula or wooden spoon

Pour mixture into a 23 cm greased bread pan.

Bake for 60 minutes or until a skewer comes out clean

Cool in the pan of 10 minutes before removing. Turn out and cool completely on a wire rack.

Cut into rusks of desired size - not too small - and dry overnight in the oven of 70°C with the door slightly ajar.

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Variations.

Wheat-Free - Replace the sorghum, millet or buckwheat with barley flour and the rice flour and rice bran with out flour and out bran.

Wheat version - replace all the flour, rice bran and guar gum with 2 1/2 cups stone-ground wheat or spelt flour.

Unrefined sugar - replace the honey or tapioca syrup with 3/4 cup unrefined sugar and add extra 1/4 cup purified water

Add 1/3 to 1 cup of any fo the following ingredients or a combination: Sunflower, chia, flax or sesame seeds; chopped nuts; raisins or sultanas; cranberries; chopped dried fruit like dates and apricot.

Citrus rusks - add the rind of 2 organic lemons, 3 organic oranges and replace the water with 3/4 cup orange juice