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Cook: 25 - 30 min


This is a banting friendly recipe and this seed rusks taste very good.

  • 1 cup milled fluxseed
  • 1 cup almond flour
  • 1 cup desiccated coconut
  • ½ cup poppy seeds
  • ½ cup sesame seeds
  • ¾ cup Solal Naturally Sweet sweetner
  • 1 teaspoon salt
  • 1 cup fresh cream
  • 250 g butter
  • 4 eggs beaten

Melt butter and mix with eggs and cream.
Add all other ingredients and pour into rusk tray or bread pan.
Bake for 25 min at 180ºC. Let it cool down. Cut into rectangles.
Place on dry tray and dry over night or for 3 hours at 50 – 70ºC.

Recipe posted by Corinne Moore Gelderblom
Photo:  Dawie Vd Heever

Second photo: Jessie Vermeulen
Jessie Vermeulen sê: Ek het vandag die Banting Seed Rusks gemaak wat op die files is. Baie lekker maar ooo weee…. baie vetterig. Daar kom in 250 g botter en 1 koppie room. Dit sal ook nooit heel kan uitdroog soos gewone beskuit nie. Het lekker ge-eksperimenteer met al die sade. Is growwe vetterige beskuit! Alles goeie vette volgens bekende Dr Noakes. Maar die sade het ook baie olie’s, so mens moet maar aanpas.

Third photo and adjustments:  Cicile Van Dijk

(Alternative ingredients mentioned in brackets)

  • 1 cup whole flax seeds (replace half a cup flax seeds with raisins or dried cranberries)
  • 1 cup almond flour (any gluten free flour)
  • 1 cup desiccated coconut
  • 1 cup mixed seeds like poppy, sesame, sunflour seeds, etc.
  • ¾ cup Solal/Xylitol Sweetner
  • 1 teaspoon salt
  • 1 cup fresh cream (milk)
  • 125 g butter
  • 4 eggs, beaten
  • 1 ½ teaspoon baking powder

Melt butter and mix with eggs and cream.
Add all dry ingredients to the butter mix and into a prepared rusk tray or bread pan. It fits nicely in an standard oven pan.
Bake for 30 – 35 min at 180ºC.
Let is cool and put it on a wooden board and cut.
Placed it on a dry tray and dry it in the oven at a low temperature.
Rusks dry out quickly within an hour or so, no need to dry overnight.


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