Nutty Rusks or Biscotti
Ingredients
- 100g chopped cashews
- 100g chopped pecans/walnuts
- 100g organic raisins/sultanas/currents
- 1 C almond flour
- 1/2 C coconut flour
- 120g mixed seeds - pumpkin, sunflower, flax, chia
- 1 Tbsp psyllium husk
- A good pinch of salt
- 125g melted organic butter
- 2 Tbsp raw honey
- 1 C homemade organic yoghurt/kefir
- 3 organic eggs whisked
Method
- Preheat oven to 180 degrees C or 160 degrees C Fan.
- In a pan gently melt the butter and honey. Allow it to cool.
- Chop the nuts and mix all the dry ingredients together.
- Whisk the eggs, combine with the yoghurt, add to the cooled butter mixture and then add the dry ingredients.
- Pour into a prepared baking tin lined with parchment paper. You want the dough to be about 3 cm thick.
- Bake for 35 minutes until golden.
- Remove and allow to cool to room temperature.
- Remove from the tin, place on a chopping board. Slice equally into rectangles.
- Turn the oven onto the lowest setting (generally around 50 degrees C) and dry the rusks out overnight so they become firm and crunchy. OR if you have a dehydrator, place the rusks onto the screens and leave them to dry out overnight on a 50 degree C setting. They will be just as crunchy. Store in an airtight glass jar. If they begin to soften over time, crunch them up in a cool oven or return to the dehydrator.
- These are a great on the go snack. Serve them with a hot cuppa or add to a healthy lunch box. To push the protein, you could smear some seed or nut butter over the top. Just delicious and wholesome.
Adding intuition
Making a selection: Lay all the nut varieties out on the counter, close your eyes and smell inside the jars or packets - sense of smell. Keeping your eyes closed, hold a handful of nuts and feel them, then make a decision - kinaesthetic. Or keeping your eyes closed taste each one - sense of taste. You need to get a definite answer from your body. It will either be a resounding “yes”, a definite “no” or you’ll be on the fence. Use the nuts that say “yes” or that are on the fence.
Follow the same principle with the seeds and dried fruit/s.
You could do the same with your choice of salt - as long as it’s not the anti-caking man-made kind.
Butter could be substituted for any other oil following the same selection process, although you may just want to taste or smell.
The honey could be any sweetener that resonates, but you want to avoid highly refined sugars.