SEED RUSKS FOR DIABETICS
So nice anyone can eat them. They have a low GI value, contain no sugar and little fat.
- 750 ml (3 cups) self raising flour
- 500 ml (2 cups) digestive bran
- 250 ml (1 cup) oats (I used the large flake Jungle Oats)
- pinch of salt
- 250 ml Xylitol
- 100 g seed mix (sesame, flax, sunflower and pumpin)
- 125 g butter or margarine
- 400 ml low fat milk or yogurt (I used Amasi)
- 2 eggs whisked
- 30 ml (2 tablespoons) grape vinegar
- 5 ml (1 teaspoon) bicarbonate of soda
Preheat the oven to 180°C.
Grease a 25 x 20 cm baking tin* with non-stick spray. Mix the flour, bran, oats and salt well.
Add the Xylitol and seeds.
Rub in the butter or margarine until the mixture look like fine breadcrumbs.
I rubbed the butter into the flour before adding the bran, oats, Xylitol and seeds, its just easier to rub.
Mix the milk or yogurt (or Amasi), eggs, vinegar and bicarb and add to the flour mixture.
Mix well to form a soft sticky dough.
Spoon into the prepared baking tin and smooth the top. I sprinkled with extra sesame seeds.
Bake for 40 – 45 minutes or until a testing skewer inserted in the middle comes out clean.
Allow to cool slightly in the tin. Turn out on a baking sheet and cool completely. Cut into squares.
Arrange in a single layer on the baking sheet and dry overnight in the oven at 100C. Store in an airtight container.
Note: *I baked in a medium sized loaf tin and cut into fingers to dry.
Recipe posted by Elsabie Templeton
Photo: Lititia Hunt Kruger
Tweede foto en nota: Elsabie Templeton
Nota: Vandag het ek in twee broodpannetjies gebak (22 x 11 x 7 cm) dan rys dit nie so hoog.
NB. All people with any type of diabetes who wish to use our recipes, should do so in consultation with their diabetes healthcare team. If you have diabetes it is important to know your risk factors.