Ingredients
Rusk Ingredients
- 150 g Almond Flour
- 100 g Coconut Flour
- 100 g ground linseed
- 150 g Rye Flour or spelt flour
- 150 g rolled oats
- 250 g coconut oil
- 1 tsp salt
- 100 g xylitol
- 100 g Unsweetened cranberries
- 10 g baking powder
- 100 g sunflower seeds
- 10 g chia seeds
- 100 g Pumpkin Seeds or Pepitas
- 50 g sesame seeds
- 100 g Chopped walnuts
- 3 eggs
- 300 g buttermilk, Make your own with fresh milk & 1 tbsp of white vinegar
- 100 g sultanas
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Turn the oven onto 180 degrees & grease a flat, baking tray
Add 150 g almonds to TM & mill for 1 min / speed 9 (set aside)
Add 100g desiccated or shredded coconut to TM. Mill for 15 secs / speed 9 (place into bowl with almond flour)
Add 100g linseeds & mill for 30 secs / speed 9 (add into bowl with other flour)
Add 150g rye seeds (or spelt) mill for 1 min / speed 9Set aside with the rest
Without washing the bowl, add the eggs, buttermilk & coconut oil. (I had to heat my oil for 30 secs in the microwave first as it had solidified)
Mix together for 20 secs/ speed 5
Insert the butterfly
Add the baking powder, xylitol & saltMix together for 20 secs / speed 3
Then with the blades still turning on speed 2, start spooning in the seeds, nuts, cranberries & then the flours
As you're coming towards the end of your dry ingreadients being added, you'll notice that the butterfly begins to struggle. (mine did anyway)
Without adding any extra pressure, I just used emptied my mixture into a large bowl & used my wooden spoon to make sure it had all been combined properlySpoon the mixture onto the prepared tray & flatten.
Mine was at least 5 cm thick (it depends on your pan)
Bake for 45 mins (they should be a lovely golden brown)
Remove from the oven, cut into slices & then leave to cool down completely
When cool, let them go back in the oven at 100 degrees for 4 hours to dry out, or alternatively 50 degrees overnight
Method
Tip
Please note that this recipe is suitable for the TM31 as well as the new Model 5.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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