Preheat the oven to 180°C
Line a small bread loaf tin with wax paper
Sieve the flour into a large mixing bowl
Finely crush the bran flakes using your hands
Crush the mixed nuts in a bag using a rolling pin or something heavy
Mix in the bran flakes, nuts, seeds and the rest of the dry ingredients into the flour
Put the tablespoon of ground flax seeds into a small bowl and mix in the water. Stir well and leave for 5 minutes until it has thickened a bit
Measure out the almond milk and stir in the lemon juice. Set aside for a couple of minutes
Whisk together the flax mixture and the almond milk mixture with the melted coconut oil
Add the wet ingredients to the dry, and mix well until fully combined
Put the mixture into the baking tin. It will be quite dry and you can push it down and even it out with your hands
Cover with aluminium foil and bake for 40 minutesUsing a large, sharp knife, carefully slice the dough into rectangles
Spread the rusks out on a larger baking tray, or two smaller trays, and return to the oven. Bake for 30 mins (checking regularly) until golden brown. If they’re browning too quickly, cover them with foil again. If they don’t look fully cooked, give them 10 more minutes. Then turn the oven right down to 50°C.
Leave the rusks to dry out for a minumum of 3 hours. You could also leave them in the oven overnight with the pilot light on.
Once finished drying out, remove the rusks from the oven
When the rusks are completely cool, store them in an airtight tin.
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