HEALTHY SEED RUSKS
- 5 cups wholemeal flour
- 2 cups plain cake flour
- 8 teaspoons (40 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 3 cups all bran flakes
- 1 block (500 g) butter, soft
- 1½ cups soft brown sugar
- 250 ml dessicated coconut
- 250 ml sesame seeds
- 125 ml sunflower seeds
- 125 ml pumpkin seeds
- 125 ml flax seeds
- 125 ml almond chips
- ½ cup raisins, optional
- 800 ml milk or oat milk for alternative
Preheat oven to 180°C.
Combine all dry ingredients together in a large bowl.
Rub the butter well through the mix with fingers.
Stir in milk bit by bit until just combined. It will be wet and sticky but not soggy.
Divide dough into two sprayed baking pans 30 x 20 cm.
Press the dough into the baking tray.
Hint:
Wet your hands to ensure the mixture does not stick to your fingers when pressing down.
Cut rusks to size and bake in the oven for 45 min rotating pans half way through.
Remove from the oven and allow to cool completely.
Slice into rusks and place on dry racks, place back in the oven at 90°C to dry for 6 to 8 hours. Leaving door open very slightly for moisture release. Over night works well.
Once hard and crisp store in an airtight container for up to 4 weeks.
Recipe and photo: Julie Whitehouse
