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Low GI Diabetic Rusks - Air Fryer
This recipe contains apple so it can lower the GI of the flour.
The rusk mixture is soft in texture and can be pressed into the pan - this recipe is for 1x air fryer rusk pan.
Ingredients:
2.5 cups Nuttywheat flour
3/4 cup bran
3/4 cup pecans/ raisins/cranberries/ flaxseed/coconut or parts of each
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1/3 cup rolled oats
1/4 cup Xylitol
1/3 tsp salt
2 tsp baking powder
1/2 tsp cream of tartar
1/4 tsp baking soda
30 ml of milk
180g margarine - at room temp
200ml buttermilk
1 small apple - grated
Method:
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1. Preheat air fryer oven to 180 deg C
2. Grease the air fryer rusk pan well
3. Set the baking soda aside and mix the dry ingredients together.
4. Grate margarine into flour and rub it in with fingertips until it resembles breadcrumbs.
5. Mix the baking soda with milk, make sure the lumpts are well dissolved. Add buttermilk to activate it.
6. Mix flour mixture with milk mixture until the ingredients are well mixed.
7. Press the batter into the prepared oven pans and pre-cut into fingers.
8. Bake for 30-45 minutes on the middle shelf of the air fryer oven.
9. Allow to cool and dry in the air fryer at 100 deg C for approximately 2 hours.
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