Quick And Easy Homemade Rusk Recipe
Grab a cup of coffee for dunkin’
Looking for a ‘healthier’ homestyle rusks recipe? Look no further! It’s not gluten-free but it is refined sugar-free, and packed with high-fibre ingredients like bran and oats.
– 1 cup (250ml) bran
– 6 cups (6 x 250ml) whole wheat flour
– 2 cups (500ml) oats
– 2 tbsp (30ml) baking powder
– ¾ cup (180ml) coconut sugar
– ½ tsp (2.5ml) salt
– ½ cup (125ml) sunflower or other seeds (optional)
– 1 cup (250ml) sunflower oil
– 1 cup (250ml) water
– 2 eggs, beaten
– 2 cups (500ml) buttermilk or low-fat maas
1/ Preheat oven to 180 °C. Lightly grease and line 2 x 20 cm cake tins or a large oven dish.
2/ Mix dry ingredients together in a mixing bowl. Rub oil into the dry ingredients with your fingertips until it looks like breadcrumbs.
3/ Beat water, eggs and buttermilk. Stir egg mixture into dry ingredients until well blended. Spoon into baking tins.
4/ Bake for 45-60 minutes or until a skewer comes out clean. Remove from the tins and cool.
5/ Slice into rusks and place on a baking tray. Heat oven to 100 °C and dry rusks out for 6-8 hours or overnight. Cool and pack in an airtight container.