Warm up this winter with a batch of freshly baked Heba Rusks! Not only is this recipe sugar and gluten free, it's delicious paired with a cup of coffee or tea. 

Ingredients
DRY
1 packet (200g) Heba
⅓ cup mixed seeds
¼ tsp Himalayan salt
3 tsp baking powder
4 Tbsps xylitol

WET
4 eggs
2 tsp vanilla essence
1 ½ cup milk or dairy-free milk alternative
½ cup coconut milk
2 Tbsps apple cider vinegar

Method

1. Preheat the oven to 180'C and line a baking tin with parchment paper.
2. Add the milk, coconut milk and apple cider vinegar into a medium bowl. Mix and set aside for 5 minutes. ( separation is normal)
3. In a separate mixing bowl combine all the dry ingredients.
4. Mix the eggs and vanilla essence into the milk mixture and then add the wet mixture to the dry mixture and combine.
5. Pour into prepared baking tin and transfer to the oven. Bake for 60 minutes or until a toothpick comes out clean.
6. Let it cool down completely before taking out of tin by pulling on parchment paper.
7. Cut into rusks and transfer to tray, leaving enough space between all the rusks.
8. Set the oven to fan mode on 110'C and dry out the rusks for 6-7 hours . Once you take them out they might seem a little chewy in the center still, but once they cool down completely they get crispier.
9. Store in air-tight container with a lid.