Pumpkin, Seed and Nut Rusks
- Prep Time: 25 minutes
- Cook Time: 230 minutes
- Total Time: 4 hours 15 minutes
- Yield: 25
Description
These Pumpkin, Seed and Nut Rusks are crunchy and filled with goodness.
Ingredients
1 C (250 ml / 145 g) pumpkin, diced
1 tsp (5 ml) olive oil
1 C (250 ml / 100 g) ground almonds
1⁄3 C (80 ml / 30 g) coconut flour
¼ C (60 ml / 60 g) xylitol granules
1 tsp (5 ml) baking powder
¼ C (60 ml / 50 g) salted butter, melted
2 Tbsp (30 ml) buttermilk
1 large egg
1⁄3 C (80 ml / 45 g) pumpkin seeds, roughly chopped
1⁄3 C (80 ml / 45 g) mixed nuts, finely chopped
1⁄3 C (80 ml / 50 g) flax seeds
¼ C (60 ml / 12 g) dried coconut flakes, roughly chopped
Instructions
Preheat the oven to 190 °C.
Toss the pumpkin in a bowl with the olive oil; place on a baking tray and roast for 15-20 minutes. Turn the oven down to 180 °C and continue to bake until tender and cooked through. Allow the pumpkin to cool slightly and then purée until smooth.
Grease a 11×22 cm loaf tin generously with non-stick cooking spray or line with baking paper.
Whisk the puréed pumpkin, ground almonds, coconut flour, xylitol, baking powder, butter, buttermilk and egg together.
Stir in the pumpkin seeds, mixed nuts, flax seeds and coconut flakes.
Spoon the mixture into the greased tin and smooth out the top with the back of a spoon. Bake for 30-35 minutes until firm and cooked through. Allow to cool down in the tin for 5 minutes before removing from the tin and transferring to a cooling rack for an hour.
Turn the oven down to 100 °C. Using a serrated knife, cut the cooled loaf lengthwise in half and then gently slice it into 1.5 cm slices. Arrange on a lined baking tray and bake for 3 hours. Once cooled, store in an airtight container.
Notes
Bakers Bite: When cutting the rusks there will be some crumbs and broken pieces. Dry these pieces out with the rest of the rusks and enjoy as a crunchy crumble on your yoghurt for breakfast or sprinkle over a green salad for added crunch.
