These rusks have a low GI, contain no sugar and little fat.
44 small rusks
Preparation time: 25 minutes Baking time: 40-45 minutes Drying time: Overnight
750 ml (3 c) self-raising flour 500 ml (2 c) bran 250 ml (1 c) oats pinch of salt 250 ml (1 c) Sugalite 1 pack (100 g) seed mix (sesame, flax, sunflower and pumpkin) 125 g butter or margarine 400 ml low-fat milk or yoghurt 2 eggs, whisked 30 ml (2 T) grape vinegar 5 ml (1 t) bicarbonate of soda
1 Preheat the oven to 180 °C. Grease a 25 x 20 cm baking tin with nonstick spray. 2 Mix the flour, bran, oats and salt well. Add the sweetener and seeds. 3 Rub in the butter or margarine until the mixture looks like fine breadcrumbs. 4 Mix the milk or yoghurt, eggs, vinegar and bicarbonate of soda and add to the flour mixture. Mix well to form a soft, sticky dough. 5 Spoon into the prepared baking tin and smooth the top. Bake for 40-45 minutes or until a testing skewer inserted in the middle comes out clean. 6 Allow to cool slightly in the tin. Turn out on a baking sheet and cool completely. Cut into squares. 7 Arrange in a single layer on the baking sheet and dry overnight in the oven at 100 °C. Store in an airtight container.