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Tigernut, Raisins and Almond Rusks

Ingredients: 

  • 1 ½ cup tiger nut flour
  • 2 ½ cups self-raising or whole wheat flour (gluten-free like buckwheat, rye or millet can be used)
  • 1 cup coconut sugar
  • 1 cup raisins
  • 1 cup pre-roasted almonds
  • ¼ cup shredded coconut
  • 1 tsp vanilla extract
  • 1/2cup coconut oil or olive oil
  • ¾ cup coconut milk or full-fat cream
  • 1 tbsp apple cider vinegar
  • ¼ cup flax seed flour mixed with equal amounts of water for a flax seed “egg”
  • 1/2 tsp salt

Instructions: 

Preheat the oven to 180 degrees Celsius.

  1. Mix the flours, sugar, raisins, shredded coconut, nuts, and the salt.
  2. In a separate bowl add in the oil, coconut milk, vanilla extract, apple cider vinegar and flax seed “egg”.
  3. Mix the wet in to the dry and then scoop into pre-smeared bread tins or rusk tin of preference, decorate with extra shredded coconut, and chopped almonds.
  4. Bake for 30-35 minutes until brown on top and leave to cool before slicing into fingers.
  5. Place on a baking tray to dry out for about two hours at 100 degrees Celsius.
  6. Store in an airtight container for up to two weeks.

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