Sugar free rusk recipe with honey, mixed seeds and All Bran
" />Today’s post is all about one of our local breakfast and snacking staples. South Africans need no introduction to this twice-baked biscuit and I’m sure most would agree that happiness is the sight of a fully stocked jar of home made rusks on the kitchen counter, haha! These rusks are a little different from a traditional recipe as I wanted to create a version made with honey instead of sugar, and we’ve really been enjoying them at home.
Sugar free rusk recipe with honey, mixed seeds and All Bran
" data-orig-size="4000,5607" data-image-title="Honey, seed and bran rusks" />There are so many reasons to make your own rusks at home, the main one being that you can customise them to your hearts content with you favorite add-ins like chopped nuts, seeds, cereals and dried fruit. You can also make a large batch at a portion of the cost of a store bought pack and they last a while when stored in an airtight container.
Rusk recipe with honey, seeds and All Bran
" data-orig-size="3978,4957" data-image-title="Honey, seed and bran rusks" data-image-caption="" height="947" eos="" width="760" aperture="aperture" />To dip or not to dip? You can decide whether to dip your rusk into your coffee, tea or even a hot chocolate, or simply enjoy your hot beverage on the side – no judgment! I must be honest, I used to be a dipper but have since changed teams… but a hot cup of tea on the side is still a must for me.
Sugar free rusk recipe with honey, mixed seeds and All Bran
" />
Rusk recipe with honey, seeds and All Bran
" />Rusks are very simple to prepare, it’s just the long baking time that needs to be taken into account. These honey rusks feel like a very wholesome treat as they are prepared with seeds, honey, bran flakes and some whole meal flour. If you like the look of these then do check out this recipe for nutty buttermilk rusks too.
Rusk recipe with honey, seeds and All Bran
" data-orig-size="3943,5914" />HONEY RUSKS
- Servings: Makes 30
- 300 g cake flour
- 200 g whole meal wheat flour
- 60 g All Bran flakes
- 10 ml (2 tsp) baking powder
- 7.5 ml (1½ tsp) ground cinnamon
- 60 g mixed seeds (sunflower, pumpkin, sesame, chia and linseeds)
- 150 g honey
- 150 g butter
- 1 large egg
- 150 ml full cream plain yoghurt
1.) Preheat the oven to 180ºC and line a large loaf tin with baking paper.
2.) Combine the flours, All Bran, baking powder, cinnamon and seeds in a large mixing bowl.
3.) Melt the honey and butter together in a separate bowl. Allow to cool for a few minutes before whisking in the egg and yoghurt. Pour into the dry ingredients and mix until combined into a thick dough.
4.) Tip the mixture into the loaf tin. Bake for 1 hour or until the batter is baked through. Carefully remove the loaf from the tin and allow to cool for 45 minutes.
5.) Preheat the oven to 60ºC. Use a sharp serrated knife to carefully cut the loaf into 2 cm slices. Cut each slice into thirds vertically. Arrange the slices on a large baking tray and bake for 4 hours. Turn the rusks over and bake for another 4 hours or until dried out. Allow to cool and store in an airtight container.
