Matcha Healthy Seed Rusks
The perfect afternoon snack🍵🍪
I added in 2 tea spoons of Matcha, I used dairy free Greek yogurt and I added in chia seeds, mulberry’s and goji berries.
For the dry ingredients:
2 cups wholemeal spelt flour
2 cups oat bran
¼ cup coconut flour
2 tsp baking powder
1 cup mixed seeds (we use pumpkin and sunflower)
¾ cup dried cranberries
1 tbsp ground cinnamon
For the wet ingredients:
1 cup Greek yoghurt
¼ cup olive oil
½ cup honey or maple syrup
Preheat the oven to 180°C or 350°F. Line a small baking tin with baking paper.
Combine the dry ingredients in a large mixing bowl.
In a small mixing bowl, lightly whisk the eggs. Add in the remaining wet ingredients. Whisk again to combine.
Pour the wet ingredients into the dry ingredients and stir until they form a dough.
Use a spatula to evenly press the dough into the lined baking tin. Bake in the oven for 30 minutes.
After 30 minutes, remove the tray from the oven and turn the oven down to 140°C or 280°F. Allow the dough to cool for 10 minutes before slicing into rectangular sized rusks. Place the rusks onto a lined baking tray and return to the oven to cook for a further 30-40 minutes.
Remove from the oven and allow to cool on a wire tray.
Keep stored in an airtight container or jar for up to 1 week.