Low Carb Seeded Rusks


4 tbsp Coconut Oil

3 Large Eggs

400 ml Almond Flour

1 tbsp Pysllium Husk

1 tsp Ground Cinnamon

1/2 tsp Nutmeg

2 tbsp Sesame Seed

2 tbsp Pumpkin Seed

1 tbsp Desiccated Coconut

2 tsp Baking Powder


Step 1 - Line a baking tray with baking paper

Step 2 - Place coconut in a saucepan and put on a low heat to melt. Add cinnamon, nutmeg and vanilla and allow  to infuse. Place egs in a blender and beat the eggs for 3 minutes until light and airy.

Step 3 - Add coconut oil mixture to the eggs and continue to beat for another minute at least.

Step 4 - Add the almond flour, pysllium husk, baking powder, and seeds into a bowl and combine.

Step 5 - Add the egg mixture to the dry mix and combine thoroughly then set aside to 10 mins.

Step 6 - break of pieces slightly smaller than a golf ball and roll into a ball the flatten into a biscuit shape. You should get between 20 - 22 rusks.

Step 7 - bake in a 180 deg C oven for 30 mins then turn the oven off and let the rusks cool in there.

Step 8 - once cool store in an air tight container

Low Carb Banana Bread


2 Cups of Almond Meal/Flour

3 Large Eggs

2 tbsp Peanut Butter

2 ripe Bananas

1 tbsp Chia Seeds

1/2 Cup of Shredded Coconut

1/2 Cup Toasted Walnuts

1 tsp Ground Cinnamon


Step 1 - Pre-heat oven to 180 deg C

Step 2 - Add all then ingredients into a food processor and blend into a batter.

Step 3 - Line a loaf tin with baking paper, pour in the batter and smooth the top.

Step 4 - Bake in the oven for 30 -40 mins, remove and allow to cool in the tin.

Step 5 - Store in the fridge in a air-tight container for up to a week.