Gluten-free Seeded Rusks

This is my first gluten-free rusk recipe.

They really surprised me cause gluten-free flour sometimes tends to be very bland but trust me these rusks are delicious. What I like about rusks is that you can basically add anything you like.

I love enjoying these with my morning coffee.

Ingredients:

• 1,5 cups Gluten-free Oats
• 7 cups Gluten-free Flour (or normal cake wheat flour)
• 1 cup Corn flakes (Gluten-free)
• 1tsp Salt
• 1,5 cups Seeds, mixed
• 3 tbs Baking powder
• 500 gr Butter
• 2 Eggs
• 500 ml Buttermilk
• 1,5 cups Sugar (or sugar substitute, just be careful they tend to be very sweet)

Method:

1. Preheat oven to 180 degrees Celcius.
2. Mix all dry ingredients together.
3. Fold in butter until fine bread crumb texture.
4. Mix the eggs & buttermilk together. Add to flour mixture and mix until it is all combined into a dough.
5. Place in a greased baking tin.
6. Bake for 1 hour until ready.
7. Let cool. Cut into small rusks.
8. Dry out at 70 degrees Celcius, turning every 3 hours.
9. Store in airtight containers.
10. Enjoy with your morning cuppa or as a snack.