recipes
back to results

  • 1 kg nutty wheat flour
  • 500g raisins
  • 2 cups sunflower seeds
  • 2 cups oats
  • 2 cups oat bran
  • 200g demerara or muscavado sugar
  • 100g ground almonds
  • 100g nibbed/chopped almonds
  • a pinch of salt
  • 3 tbsp baking powder
  • 250g melted unsalted butter
  • 3 eggs, lightly whisked
  • 1 litre buttermilk
  • 1 tsp Vanilla Extract or Paste
  • Makes: Nearly 100!

The best rusks ever!

Paul and I start every day with a huge cappuccino and rusks! I've tried to make these rusks as healthy as possible - they're low in sugar and fat and have a lower GI (glycemic index), but still taste rich and delicious. I suggest you bake them in the

 

Preheat your oven to 180°C.

Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper.

In a very large mixing bowl, combine all the dry ingredients. Add the melted butter, followed by the Vanilla Extract/Paste and the eggs which have been whisked into the buttermilk.

Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk.

Place into the baking tray and spread evenly. Bake for 60 minutes.

Remove from the oven and tip onto a large wooden board. Lower your oven temperature to 90°C.

Carefully slice the rusks and place in single layers onto two baking trays.

Try to leave a small gap between the rusks as well so that they dry evenly.

Place into the oven and leave to dry for approximately 7-8 hours or until completely dried.

I like to leave them in for an extra hour so that they become extra crispy and toasted.

TIP 1: It’s impossible to stir the thick mixture with a wooden spoon. The best way is to take off your rings, wash your hands and get stuck in!

TIP 2: Store in an airtight container


NoMU products in this recipe
 
print recipe send to a friend back to results