Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Camelina rusks

Written by Chantal Van Winden


Posted on August 30 2023

Preparation: 25 minutes | Cooking: 1h20 | Servings: 12 rusks



2 tbsp. tablespoon (30 ml) of plain camelina seeds Signé Caméline

3 apples, grated and drained

1 banana, mashed

1 C. tablespoons (15 ml) of liquid camelina honey Signé Caméline

1 C. tablespoon (15ml) of virgin camelina oil Signed Caméline

½ cup (125 ml) sugar-free almond milk

1 ¾ cup (425 ml) oat flour (or flour of your choice)

2 tbsp. teaspoon (10 ml) baking powder

2 tbsp. teaspoon (10 ml) cinnamon


2 pallets of dark chocolate Signé Caméline , melted


  1. Preheat the oven to 350 F.
  2. In a small bowl, put the camelina seeds. Add ⅓ cup (85 ml) of water and mix well. Leave for 10 minutes to make a camelina egg.
  3. In a large bowl, put the camelina egg and all the other ingredients. Mix well to make the dough as homogeneous as possible.
  4. Transfer the dough to an 8X8 silicone mold and spread well to have an even thickness. Bake for 30 minutes.
  5. Remove from the oven, let cool before slicing into 12 pieces.
  6. On a baking sheet lined with parchment paper, place the pieces and bake again in a 300° oven for 25 minutes. Flip aside and bake for an additional 25 minutes, or until the cake pieces become dry.
  7. Remove from the oven, add the melted chocolate over the rusks and leave to set for 20 minutes.


Nothing is more satisfying than dipping your toast in coffee in the morning!

The recipe on video !

Recipe credit: Le Fit Cook



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