Gluten-Free Rusks with Rooibos Tea

Ingredients

• 4 cups Gluten-Free All-Purpose Flour Blend
• 4 tsp Baking Powder
• 1 tsp Salt
• 0.5 cup Sugar
• 0.5 cup Butter (or dairy-free alternative), melted
• 2 large Eggs
• 1.5 cups Buttermilk (or dairy-free alternative)
• 0.5 cup Sunflower Seeds
• 4 cups Rooibos Tea

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2In a large bowl, whisk together the gluten-free flour, baking powder, salt, and sugar.
3. 3Add the melted butter, eggs, and buttermilk. Mix until just combined.
4. 4Stir in the sunflower seeds.
5. 5Pour the batter into a greased 22.86 × 33.02 cm baking pan.
6. 6Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. 7Let the bread cool completely in the pan.
8. 8Once cooled, cut the bread into rusks (long, rectangular pieces).
9. 9Arrange the rusks on baking sheets.
10. 10Reduce oven temperature to 95°C.
11. 11Bake the rusks for 2-3 hours, flipping halfway through, until they are dry and hard.
12. 12Let the rusks cool completely before storing in an airtight container.
13. 13Serve with a warm cup of Rooibos tea.

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