Low Carb, Banting Rusks
Melt the butter on a low heat.
Beat eggs, buttermilk and xylitol.
Add all the dry ingredients, except the psyllium husk, to a bowl and stir.
Add the butter to the dry ingredients and mix through with a wooden spoon.
Add the remainder of the liquid mixture to the dry ingredients and mix.
Lastly stir in the psyllium husk and once mixed, allow the batter to stand for a few minutes so that all the liquid is absorbed.
Divide evenly into 3 bread pans lined with baking paper that has been well greased.
Bake at 180 degrees Celcius for 40 minutes.
Then turn the oven down to 160 degrees Celcius and bake for another 8 minutes.
Remove the pans from the oven and take the 'bread' out of the pans and place on a drying rack.
Allow to cool and when cool, cut into preferred portion sizes.
Place on a baking tray and dry out in the oven for about 8 - 10 hours at 80 degrees Celcius.
Keep the oven door slightly ajar with the back of a spoon during this cooling and drying stage.
Dunk and enjoy!