Enjoy Aloe Fibre with your breakfast cereals, yogurt or smoothies.
Use in baking bread or muffins.
Healthy Aloe fiber Rusks
1 kg Self Raising Flour
500ml Butter Milk
80gr Aloe fibre
1 cup Raisins
1 cup Miracle seeds
10ml Baking Soda
30 ml Baking Powder
300ml Brown sugar – (this can be replaced with Stevia/ Xylitol or Honey)
In a jug measure out the buttermilk then add the melted butter, eggs and whisk to combine.
Sift the flour and salt together in a large bowl and then add the sugar (honey), oats, raisins, the seeds and mix to combine.
Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash more buttermilk. It should be fairly sticky.
Empty the mixture into a rectangular baking tin that has been lined with baking paper and approximately 23cm x 33cm with a 3 – 5cm rim. Spread it out evenly in the tin. Bake for 45 minutes and until golden brown. *Loosely cover with tin foil after 20 minutes of baking, to prevent the top surface turning too brown. Remove and allow to cool.
When the rusks are cool, remove the paper and place on large board. Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk.
Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven. Turn them over once if you can. If you cut your rusks very thick, they might need a little more drying time.
Healthy Granola Recipe:
4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
50 gr Aloe fibre
1 ½ cup Raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon
½ teaspoon ground cinnamon
½ cup melted coconut oil or olive oil
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup dried fruit, chopped if large (I used dried cranberries)
Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
- Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
- Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
- Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
- Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.
Muesli with Aloe Fibre:
¼ Cup honey
¼ Cup olive oil
7 Cups oats
50gr Aloe Fibre
½ Cup Coconut flakes/or desiccated coconut
¼ Cup Sunflower seeds
¼ Cup Sesame seeds
½ Cup Dried cranberries
½ Cup Raisins(optional)
Preheat oven to 150°C. Line a large, deep baking dish with baking paper.
Combine remaining ingredients in a large bowl. Pour over honey oil mixture. Mix well to combine.
Spread mixture evenly over base of dish.
Bake for 25 to 30 minutes, stirring every 10 minutes, or until golden and toasted. Set aside to cool completely.
Mix in the Cranberries/raisins.
Put muesli into an airtight container until ready to serve.
Recipe for Flat Bread
200g Cake Flour
100g Aloe Fibre
1 Table spoon Sugar
1 Teaspoon Salt (add salt last)
Add all the ingredients together and salt last.
Ferment the dough for two days on the counter.
After fermentation you can knead the dough, the dough will be a little wet.
Roll balls in your hands the size of golf balls.
Move them around your fingers and pinch them, until you have flat discs, the size of side plates. It must be as thin as possible.
Do not roll, just pinch.
Put them in a dry pan on medium heat: 2-4 minutes on a side.
You will see them puffing out. Ready to serve!