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