I love tea. More so, I love tea with something on the side. Be it a cookie, a slice, or a rusk to dunk.
For years I’ve been making Buttermilk Rusks, but I’ve recently adapted my recipe to exclude wheat, store-bought cereal and refined sugar; and include a variety of nuts and dried fruits and use organic and free-range ingredients where possible.
My youngest son begs me for a rusk as soon as his eyes open in the morning, and again just before bed. Let’s just say our cookie jar of rusks doesn’t last a week!
And yes, that’s my 4 year old photobombing my photoshoot! He couldn’t wait until I was done so he could tuck in!
500g bag gluten free self-raising flour
1 teaspoon baking powder
1½ cups organic rolled oats
1 cup coconut sugar
1 cup desiccated coconut
½ cup organic sunflower seeds
½ cup organic pumpkin seeds
½ cup organic sesame seeds
¼ cup non-oiled raisins (optional)
5ml Himalayan salt
2 free range eggs
500ml buttermilk or yoghurt
250g melted butter
1 teaspoon vanilla extract
Mix all dry ingredients together in a bowl.
Add lightly beaten eggs, buttermilk, melted butter and vanilla to the dry ingredients. Mix well.
Spoon into a greased baking tin and bake at 180 degrees C for aproximately 40 minutes (or until cooked).
Remove from oven and allow to cool slightly.
Cut into rusks (you can use an electric carving knife to get neat rusks) or a sharp knife.
Dry in the oven at 100 degrees C for 2 hours then reduce to 70 degrees C overnight.
Leave in oven to cool once switched off.
Store in airtight container.
To mix things up a bit, reduce the measurement of seeds or coconut and replace with nuts, dates, raisins, dried apricots or cranberries.
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