Delicious recipe for Breakfast Rusks with various seeds, nuts, oats, coconut and olive oil
500 g self raising flour
1 teaspoon baking powder
1 teaspoon salt
1 cup brown sugar
1/2 cup sunflower seeds
1/2 cup linseeds (flax seeds)
1/4 cup sesame seeds
1/2 cup regular oats
1/4 cup desiccated coconut
1 cup bran cereal flakes
50 g pecan nuts, roughly chopped
1 XL egg
1 cup olive oil (or canola oil)
1 cup buttermilk
Pre-heat oven to 180 C and line a standard shallow baking tray (about 30 x 40 x 2 cm) with grease-proof baking paper.
Place the flour, baking powder, salt and sugar in a large mixing bowl and mix well. Add the sunflower seeds, lin seeds, sesame seeds, oats, coconut and bran flakes.
In a smaller bowl, mix the egg, oil and buttermilk, then pour over the dry ingredients and stir until it starts to come together.
Use clean hands to work it into a ball, but don’t knead. Transfer the mixture to the lined baking tray, pat out evenly to fill all the corners, then bake at 180 C for 35-40 minutes or until golden brown and cooked. Remove from the oven, then carefully turn it out on a wire rack to cool.
When cool enough to handle, transfer to a cutting board, then cut into rectangular fingers.
Remove an oven rack from the oven, then preheat oven to 100 C. Arrange the fingers slightly apart on the oven rack, then dry out for 3 hours or until crisp but not dark. Let it cool completely then store in an airtight container. Serve with tea or coffee (to be dipped).
Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.