Here is the recipe if anyone would like it
:
3/4 cup rice flour or other permitted flour
1/4 cup milk free margarine
2 tbs veggie purée
Pinch salt
Combine all ingredients together. Knead to form a stiff dough. Add 1-2 tsp water if needed. Avoid adding too much water as the rusks will become hard.
Roll into finger sized sausages and cut into 5cm lengths. Bake at 180C for 20-25 minutes or until rusks begin to brown. Remove from oven and allow to cool. Store in an airtight container.
I haven't tried them yet, I'll be making them this weekend when dh is home!
Thanks Mashimaro for directing me to the site!