#RooibosRecipe: Super Seed Rusks by Carmen Niehaus (Airfryer-friendly)
Recipe by Carmen Niehaus.
There is no better way to start your day than with a warm cuppa tea or coffee enjoyed with a crunchy rusk for dipping. These yummy seed rusks (the best I have ever tasted when it comes to gluten-free and low carb) are not only super delicious, they are super healthy too, ticking plenty of boxes for wholesomeness. These wheat-free rusks are gluten-free and low carb, if enjoyed in moderation. They are mainly made with oats and seeds and are loaded with fiber and good fats, which is good for your digestive system and helps to keep your gut happy. It contains a healthy dose of proteins as well (seeds and eggs), making it ideal to kickstart your metabolism in the morning. I do not like my rusks too sweet and added a bit of erythritol as sweetener – it is way cheaper than xylitol and the only alternative sweetener which gives you a crunchy rusk. The big plus for these rusks is the added goodness of rooibos tea, giving it a boost in antioxidants. I specifically use two teas from Carmién Tea’s wellness range which also forms their popular Teatox Combo: Energise and Cleanse. This combo helps to boost your energy levels and to cleanse your body by getting rid of toxins.
Carmién Energise is a perfect blend of Guarana (assists metabolism), Hoodia (suppresses appetite), Buchu (relieves water retention), and Forest Berries. It’s an energizing, fat burning, immune boosting tea that reduces mental and physical fatigue, assisting with detoxing and metabolism. A great morning tea.
Carmién Cleanse is an excellent digestive blend containing green rooibos, lemongrass, ginger, mint and Senna, which has a mild laxative effect, helping to keep the body regular, relieving bloating and indigestion. Ginger and mint help to reduce bloating while the green rooibos contains abundant natural antioxidants. A perfect bedtime tea.
The rusks are ideal for snacking and for lunch boxes too, and perfect to enjoy with a good cup of rooibos tea during the day. Remember, when enjoying plenty of fiber and seeds, you must stay hydrated, otherwise you can get constipated. So it is a good idea to prepare a pot of your favourite Carmién rooibos tea and place it on a burner on your desk or close to where you work. It will remain at the perfect drinking temperature and keep you hydrated throughout the day.
Makes 20 pieces
Preparation time: 15 min
Baking time: about 45 minutes, in the Airfryer
625 ml (2½ c) oats, preferably gluten-free (also see hint)
250 ml (1 c) mixed seeds, including sunflower, pumpkin, sesame and linseed
80 ml (⅓ c) cranberries (optional)
80-125 ml (⅓-½ c) erythritol
60 ml (¼ c) psyllium husk
12,5 ml (2½ t) baking powder
5 ml (1 t) salt
80 ml (⅓ c) coconut oil, melted
15 ml (1 T) apple cider vinegar
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.