Almond rusks


(gluten free, sugar free, dairy free) 

Wet Ingredients:

3 eggs

1 Tbs vanilla extract

½ cup coconut oil, melted

1 tin coconut milk

1 Tbs raw apple cider vinegar

½ cup raw honey or ½  cup coconut blossom sugar added to the dry ingredients

Dry Ingredients:

2 cups almond flour

4 Tbs coconut flour

¼ cup rice flour

½ cup ground flax powder

½ cup desiccated coconut

1 Tbs bicarbonate soda

1 Tbs ground cinnamon

½ Tbs ground nutmeg

1/3 Tbs ground ginger

½ cup sliced almond flakes/almonds

½ cup hazelnuts, chopped

½ cup pecan nuts, chopped

1 cup raisins or dried unsweetened cranberries

½ cup pumpkin seeds

½ cup sunflower seeds


  1. Preheat the oven to 180 ‘C
  2. In a large bowl, whisk all the wet ingredients together
  3. In another bowl, combine the dry ingredients and mix well.
  4. Add the dry ingredients to the wet ingredients and combine well
  5. Line a roasting tray with parchment paper (35cm) and spread the batter out evenly
  6. Bake for 40 min until golden brown and firm in the middle
  7. Remove from the oven. Turn it down to 80’C
  8. Lift the paper and the cake out of the tray and cool for 10 min
  9. Cut into small rusk pieces
  10. Place cut rusk back on the baking tray and bake for 4 hours with the door slightly open
  11. Remove from the oven and cool. Store in an air- tight container

Recipe Source: Jaime Neill 

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