After popular demand here are my
2 gluten free rusks recipes
I hope you enjoy them as much as I do!
Often all you want from a rusk is that crunchy taste, so I don’t put lots of sugar in my rusks. And now I use honey instead!
Because I believe whatever God gives us in nature is healthier than what comes out of a factory!
Yes, I believe we must try to evolve and lean towards an unprocessed life: simple, natural, organic, hypoallergenic, poison free! From what you put IN, to what you put ON your body!
If you’ve been following me on fb, you probably noticed my angle on looking after your wellbeing @360 degrees, which includes: Nutrition, Movement and Love.
It’s with this in mind that I give you my rusks recipes.
Remember you can add nuts, coconut, chia seeds, goji berries, dates, prunes, any seeds you like.
GLUTEN FREE RUSKS
- 1 kg rice flour
- 10 mls baking flour
- 10 mls salt
- 500gr butter
- 500ml buttermilk or double cream plain yogurt
- 2 eggs
- 1 cup sunflower seeds
- 5 cups oats (if you’re not gluten intolerant use 2 cups oats and 3 cups all bran flakes)
- 2 cups treacle sugar (NB you can substitute it with honey! – I use 1 cup honey)
NB If you struggle to drop your sugar intake, get my report! It might help you to start!
GRANOLA RUSKS (gluten free)
- 4 cups rolled oats
- 1 cup linseeds
- 1 cup cranberries
- 3 eggs
- 500ml buttermilk
- 1Tbsp baking powder
- 1 cup oil (I use ex vg olive oil)
- 10 mls salt
- ½ cup honey
Mix the dry ingredients together. Mix butter/oil, sugar/honey, eggs, buttermilk/yogurt. Add the dry mix to the liquid/creamy one. Mix to a stiff dough. Bake @180 for 30 min. Cut into fingers/rusks. Dry in oven @100 degrees for 4 hrs.
You are probably wondering: “Why Gluten Free?”
I got some answers for you from the website “For Dummies” (www.dummies.com)
A gluten-free diet isn’t just for those with celiac disease or a wheat allergy. Although eating wheat products, especially whole wheat, does offer some health benefits, the gluten can actually be harmful. Here are some reasons you may want to go gluten-free.
- Humans don’t fully digest wheat. The undigested portions of wheat begin to ferment, producing gas. Icky, belchable, fart-forming gas.
- Wheat is a pro-inflammatory agent. A pro-inflammatory agent is rapidly converted to sugar, causing a rise in the body’s insulin levels, causing a burst of inflammation at the cellular level, among other problems.
- Wheat can cause leaky gut syndrome. Leaky gut syndrome is a condition whereby stuff is leaking from your gut into your bloodstream — stuff that shouldn’t be there, such as toxins.
- Refined wheat has little nutritional value. Did you know that manufacturers actually have to enrich refined wheat because they’ve taken out all the nutrients? And even then, the wheat’s not that valuable, nutritionally speaking.
- Wheat is one of the top-eight allergens. Millions of people are allergic to wheat — so many, in fact, that it has made it onto the top-eight allergen list.
- Many people have gluten sensitivity or celiac disease, and don’t know it. So, how many people fall into this category? No one knows for sure. But 1 in 100 people has celiac disease — but most don’t know it. No one knows how many people have gluten sensitivity, but estimates are that it may be as high as 50 percent, or even 70 percent, of the population.
My personal reasons why I go gluten free is because I struggle to digest gluten. You can read one of my previous posts where I tell you my story THE TRUTH ABOUT WHEAT http://bit.ly/1Hl04xH