Biscottes à la caméline

Camelina rusk

25 minutes


12 rusks



2 tbsp. (30 ml) virgin camelina seeds Signé Caméline

3 apples, grated and drained

1 banana, mashed

1 tbsp (15 ml) Signé Caméline liquid camelina honey

1 C. (15 ml) Signé Caméline virgin camelina oil

½ cup (125 ml) unsweetened almond milk

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

2 tsp (10 ml) baking powder

2 tsp. (10 ml) cinnamon


2 palettes of dark chocolate Signé Caméline, melted


Preheat oven to 350.

  1. In a small bowl, put the camelina seeds. Add ⅓ cup (85 ml) of water and mix well. Leave to for 10 minutes to make a camelina egg.
  2. In a large bowl, put the camelina egg and all the other ingredients. Mix well to make a paste as homogeneous as possible.
  3. Transfer the batter to an 8X8 silicone mold and spread well to have an even thickness. Bake for 30 minutes.
  4. Take out of the oven, let cool before slicing into 12 pieces.
  5. 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 are dry.
  6. 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!

Recipe credit: Le Fit Cook