High protein sugar free rusks

Recipe

Prep Time

Cook Time

4 - 6 People

Serves 6

Beginner

Difficulty 0

500g margarine or vegan butter
500ml plant-based milk (more if needed)
1 cup honey or date syrup
1 cup brown date puree
2-3 scoops of your fave neutral protein powder of choice (I like a vanilla or peanut butter flavoured protein powder in this one)
1 tsp vanilla extract
1 tsp ground cinnamon
2 cups shredded bran
650g Nutty wheat or semi-whole wheat flour (sub half with self-rising flour or oat flour, or spelt flour)
2 1/2 tsp baking powder
1 cup mixed seeds
1/2 cups roasted chopped pecans or cashews
1 cup raisins or cranberries (optional)
1 1/2 cups of your favourite low sugar granola
pinch of salt
1 cup shredded coconut
1 cups coconut flakes

Preheat the oven to 180 degrees Celsius.
Melt the margarine or butter, then add the milk, honey, date puree, vanilla, and ground cinnamon.
Add in the protein powder, bran, flour, baking powder, seeds, nuts, fruit, granola, salt, and coconut, and mix well until you have a nice and soft batter, not too wet nor too dry.
Here you can use your judgement and add more flour or milk as needed.
Spray the rusk tins with non-stick baking spray or smear with more margarine, scoop in the batter, level the batter, and then sprinkle on some more seeds or nuts.
Bake for 50-60 minutes until golden brown, remove from the oven once baked, and then let it cool before tipping out of the tins and slicing into fingers.
Place the rusks on baking trays and then heat your oven to 100-110 degrees Celsius.
Place the rusks in the oven to dry out for 5-7 hours, depending on how long it takes until fully dry. Rotate the top and bottom pans halfway for the rusks to dry evenly.
Store in a sealed container at room temperature for up to 2 months.

I hope you love these seriously good and filling rusks!!