Seed rusks

YOU Diabetics - - Contents -

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.

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