Rewire subconscious thought patterns.

Lace Treasures

 

Low sugar high fiber rusks

 

2 cups cake flour
2 cups nutty wheat 
2 cups bran flakes or wheatbix
2 cups desiccated coconut
1 cup oats
½ cup of toasted seeds 
15 ml bicarbonate of soda
15 ml baking powder
15 ml cream of tarter
150g brown sugar
2tsp cinnamon
10ml vanilla essence
250g honey
5ml salt
400g butter, just melted
2 large eggs, beaten
800ml buttermilk

Preheat the oven to 200˚C.
Sift together all the flowers and add the remaining dry ingredients.
Make a well in the centre and pour in the melted butter, honey, buttermilk and eggs.
Mix to form a thick dough.
Spread into a greased baking tin and bake until risen and golden brown, about

45 mins to an hour. Allow to cool completely before cutting into long thin pieces. 

Arrange spaced out on a baking tray or wire rack and dry out in the oven at 80˚C, 

for a couple of hours until crisp and dry.