CRANBERRY AND CASHEW GF RUSKS
Oh my goodness! Ons is lief vir beskuit maar oor die jare (veral na covid) pla die gluten al hoe meer… ouderdom doen ook sy deel😉MAAR so nou en dan is ek braaf en probeer weer ‘n gf beskuitresep. Het al paar lekkeres gehad en een selfs 2 maal gemaak. Maar die een van vandag!!!! Dis ‘n wenner en soos die oorspronlike ‘author’ sê dis sowaar ‘n ‘forgiving’ resep. My 5 jariges se reaksie was: ‘mamma, nou’t jy die lekkerste beskuit in die hele wêreld gemaak’ 🤓nou so resep moet mens mos deel.
Met duur bestanddele vir glutenvry is dit regtig sleg om ‘n baksel van enigeiets te verloor. Ek deel graag die oorspronlike een van amandainthekitchen en my aangepaste een (mens het mos net nie noodwendig alles nie, veral die gf mele…)
- 500 g melted salted butter
- 1 kg flour – I used 500 g rice flour and 500 g potato flour
- 10 ml salt
- 300 g brown sugar
- 125 ml psyllium husk
- 700 ml oats
- 2 teaspoons vanilla extract
- 10 teaspoons baking powder
- 10 ml xanthan gum
- 1 cup sunflower seeds
- 60 g desiccated coconut
- 3 eggs
- 250 g natural yogurt
- 500 ml buttermilk
- 250 ml dried cranberries – any dried fruit can be added to give different flavours
- 250 ml cashew nuts roughly chopped – any nuts can be added to give a different flavour
Heat the oven to 180°C.
The method is very simple – simply add all the ingredients together and mix thoroughly. As it is such a large volume of ingredients the mixing is best done is a very large bowl and it can take a while to get all the flour incorporated. Add the buttermilk slowly as you may not need it all if the mix come together. It should be a thick dough, not too wet. If your mix is too dry after adding all the wet ingredients, simply add a little more yogurt.
Press the dough into baking tins, it will fill about three tins to a height of about 5cm. Press down firmly.
Bake in the oven till brown.
When cooked allow to cool and then cut into the size rusk you desire. Place these onto trays and allow to dry out in a cool oven or warmer draw, approx. 50 ºC for about six hours! They should be hard and dry.
CRANBERRY AND CASHEW GF RUSKS
My aanpassings: (let wel ek het resep halveer)
- 250 g melted salted butter
- ½ kg flour – I used 210 g rice flour, 40 g almond flour, 125 g potato starch, 60 g corn flour and 60 g cassava flour
- 5 ml salt
- 2.5 ml spekuloos spice (self mixed)
- 150 g brown sugar
- 65 ml psyllium husk
- 350 ml oats
- 1 teaspoon vanilla extract
- 5 teaspoons baking powder
- 5 ml xanthan gum
- ½ cup sunflower seeds
- 30 g desiccated coconut
- 2 eggs
- 125 g natural yogurt
- 250 ml buttermilk
- 125 ml dried cranberries – any dried fruit can be added to give different flavours
- 125 ml cashews
- 125 ml pecan neute
You can really just mix everything together.
Use a large bowl to mix as it is a big batter.
Add the buttermilk slowly incase you don’t need to use it all – your batter must not be too wet but also not too dry.
Press the dough into baking tins. Press down firmly.
Bake in the oven till brown.
When cooked allow to cool and then cut into the size rusk you desire.
Place these onto trays and allow to dry out in a cool oven or warmer draw, approx. 50 ºC for about six hours! They should be hard and dry.
Note:
It is really only 5 cm high because it doesn’t rise much. Mine was probably about 3 cm high and baked for about 40 – 45 minutes (has gas and is not very hot – please bear in mind)
Store in an airtight container for up to three months.
Recipe posted by and made by Carmari Fourie Strobos
Photo: Carmari Fourie Strobos
