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Rustic Rusks

by | May 5, 2016 | Snacks | 0 comments

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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