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Protein Rusks (Hot Cross Bun flavoured!)

Yields24 ServingsPrep 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!

Nutrition Facts

Servings 0