Protein Rusks (Hot Cross Bun flavoured!)

29 Mar Protein Rusks (Hot Cross Bun flavoured!)

I think that rusks are the ultimate chill food. You are likely to be snuggled up in bed when munching them, and surely the concentration it takes to time your dipping correctly doubles up as some kind of mindfulness meditation. Because we all know, one distraction and you have lost half you rusk to the dark abyss that is the bottom of your rooibos tea. 

Luckily for you, these rusks don't actually tend to do that. I am not sure why, but something about their healthiness stops them from soaking up so much tea that they fall off the mothership. But they don't taste healthy. Or overly seedy and dense like some of the other health rusks I've tried. They are actually so yum that half the time I munch them without tea - just as a little crunchy snack!

Mine are hot cross bun flavoured cause I LOVE SPICES and it is #Easter and all, but you could flavour them however you like!

Also, I don't want to go on about calories too much but compared to the calorie bomb that normal rusks are, these are about half that, which means one thing... you can eat double!

Protein Rusks (Hot Cross Bun flavoured!)

AuthorMaxine SchuilingCategoryBreakfast, Easter, Gluten free, High protein, Holiday celebration eatsDifficultyBeginner

Yields24 ServingsQuarter (6 Servings)Half (12 Servings)Default (24 Servings)Double (48 Servings)Triple (72 Servings)

Prep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins

Dry mix

 70 g whey protein powder

 30 g flaxseed flour/ground flaxseeds

 40 g coconut flour

 70 g self raising flour (gluten free)

 50 g oats

 ½ tsp salt

 1 tsp baking powder

Wet mix

 400 ml milk of choice

 3 egg whites

 25 g liquid coconut oil

 60 ml sticky sweetener of choice (I used maple syrup)

 1 tbsp vanilla extract

 1 tbsp liquid sweetener

Spices and add ins

 4 tbsp toasted sunflower seeds

 1 tbsp cinnamon

 1 tsp mixed spice

 1 tbsp citrus zest

 40 g dried berries/currants

 50 g chopped up chocolate

1

Preheat oven to 175 degrees. Combine dry ingredients in a bowl and mix.

2

Combine wet ingredients in a jug and mix.

3

Pour wet ingredients into dry and mix well.

4

Add in spices and add ins.

5

Allow to sit for 5 minutes while mixture thickens. While you wait, grease a large dish.

6

Spoon mixture into dish and make sure it's even.

7

Bake for 30 minutes.

8

Remove rusks from oven and allow to cool for 15 minutes before slicing into rusk shapes.

9

Turn oven down to 90 degrees.

10

Place your rusks on your oven racks, evenly spaced apart, and allow to dry out in the oven for 6-7 hours.

11

Test that they are no longer soft in the inside before you turn the oven off. When they are done, turn the oven off but leave the rusks inside until the oven is cool.

12

Store in an airtight container and enjoy!