Recipe of the Week: All-Bran & Seed Muesli Rusks A hearty, high-fiber option packed with crunch.
Ingredients:
- 1 kg self-raising flour
- 3 to 4 tsp baking powder
- 1 tsp salt
- 1 1/3 cups brown sugar
- 250 g butter
- 1 cup vegetable oil
- 2 cups buttermilk
- 2 large eggs
- 4 cups total of “extras” (crushed All-Bran, oats, pumpkin seeds, and toasted coconut)
Method:
- Preheat your oven to 180°C.
- Melt the butter, brown sugar, and salt in a pot, then stir in the oil and let it cool slightly.
- Mix the flour, baking powder, All-Bran, oats, and seeds in a very large bowl.
- Whisk the eggs and buttermilk into the cooled butter mixture.
- Combine the wet and dry ingredients into a sticky dough, press into prepared baking pans, and bake for 40 to 50 minutes.
- Slice into rusks once cooled slightly, then dry out at 100°C for 3 to 4 hours until hard and crisp.
Enjoy!
PREPARED BY BIBI AYSHA LAHER