Preheat the oven to 180°C. Spray a 20 cm square tin with spray ‘n cook and line the bottom with baking paper, spray again.

1 Mix the oats, mixed seeds, cranberries, erythritol and psyllium husk together. Mix well.

2 Whisk the eggs, add the melted coconut oil, tea and apple vinegar. Beat well.

3 Add the tea mixture to the dry ingredients and mix well. Stand for 10 minutes.

4 Spoon into the square tin. Bake for about 40-50 minutes or until a testing skewer comes out dry.

5 Let cool a bit in the tin, turn out and cool completely on a wire rack. Cut into rusks and place on a baking tin.

6 Dry in a cool oven at about 100°C until dry and crispy.

7 Keep in an airtight container.

In Airfryer: Select bake and set temperature on 180°C. Bake for about 30-35 minutes, cover the top with tinfoil after about 15 minutes to prevent the top to become too dark.

To dry: Select bake and set temperature on 82°C (lowest setting). Arrange rusks in a single layer on the oven rack and dry out for about 3 hours till dry and crisp.

Hint: replace half of the oats with a reduced sugar fruit and nut muesli.