Seed & Nut Rusks


125 g butter, melted

1 cup cream / lite ideal milk

4 eggs

1 cup HCW Flaxseed Powder

1 cup desiccated coconut

1 cup HCW Almond Flour

1 cup HCW Ultimate Seed Mix

2 ½ tsp baking powder

¾ cup HCW Xylitol

Pinch of salt



  1. Preheat oven to 180°C and grease 2 small loaf tins.
  2. Whisk together the butter, cream and eggs.
  3. Stir in the rest of the ingredients until well combined. Divide mixture between prepared tins and bake for 30-35 minutes
  4. Remove from oven and allow to cool, while reducing oven temperature to 50- 70°C.
  5. Cut into 1cm slices (and width of your choice) and arrange flat on a baking tray.
  6. Allow to dry out in oven overnight.
  7. Store in an airtight container.

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