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New And Improved Rusk Recipe

New And Improved Rusk Recipe

Yields1 Serving
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INGREDIENTS
3 cups Jungle Oats
3-4 tbsp honey
600g nutty wheat flour
400g ground almonds (we just pop whole almonds, skin and all in a food processor)
500g raisins
250g sunflower seeds
a pinch of NOMU Sea Salt
3 level tbsp baking powder
250g unsalted butter, melted
3 eggs, lightly whisked
1 litre buttermilk

Preheat your oven to 180°C.

Place the oats on a baking tray, drizzle with the honey and roast until lightly golden, stirring occasionally to evenly distribute the honey. Remove from the oven and allow to cool slightly. Reduce oven temp to 170°C.

In a very large mixing bowl, combine all the dry ingredients, including the cooled oats and stir to combine. Add the melted butter, followed by 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. The mixture should be quite wet.

Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper. Place the mixture into the baking tray and spread evenly. Bake for 60 minutes.

Remove from the oven, tip onto a cooling rack and allow to cool completely. Place on a large board or surface and carefully slice the rusks and place in single layers onto two or 3 baking trays.

Try to leave a small gap between the rusks as well so that they dry evenly. Lower your oven temperature to 80°C. 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.

DIRECTIONS


 

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Ingredients

INGREDIENTS
 3 cups Jungle Oats
 3-4 tbsp honey
 600g nutty wheat flour
 400g ground almonds (we just pop whole almonds, skin and all in a food processor)
 500g raisins
 250g sunflower seeds
 a pinch of NOMU Sea Salt
 3 level tbsp baking powder
 250g unsalted butter, melted
 3 eggs, lightly whisked
 1 litre buttermilk

Directions

1

Preheat your oven to 180°C.

Place the oats on a baking tray, drizzle with the honey and roast until lightly golden, stirring occasionally to evenly distribute the honey. Remove from the oven and allow to cool slightly. Reduce oven temp to 170°C.

In a very large mixing bowl, combine all the dry ingredients, including the cooled oats and stir to combine. Add the melted butter, followed by 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. The mixture should be quite wet.

Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper. Place the mixture into the baking tray and spread evenly. Bake for 60 minutes.

Remove from the oven, tip onto a cooling rack and allow to cool completely. Place on a large board or surface and carefully slice the rusks and place in single layers onto two or 3 baking trays.

Try to leave a small gap between the rusks as well so that they dry evenly. Lower your oven temperature to 80°C. 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.

DIRECTIONS
New And Improved Rusk Recipe