Oat and seed rusks
Updated: Jun 4
This is one of my favorite rusk recipes that is easy to make and a real success with rusk lovers. Give it a go it is a great way to get baking!
1 1/2 cups butter
1 cup coconut oil
2 cups demerara sugar
1 cup wholewheat flour
2 1/2 cups oats
1 cup sunflower seeds
1 cup pumpkin seeds
1kg self raising flour
1 teaspoon salt
2 large eggs
2 cups buttermilk
Preheat the oven to 160C.
In a large pot melt the butter, oil and sugar, stirring so that the sugar does not stick to the bottom of the pot.
Remove from the heat.
In a jug mix together the eggs and buttermilk.
Add the flours, salt, oats and seeds to the pot alternating with the egg and buttermilk mixture.
Stir well to combine.
Lightly grease a deep baking tray and spoon the mixture into it.
The mixture will be firm.
Place the baking tray in the oven and bake for 1 hour.
Remove from the oven and allow to cool for 15 minutes, remove from the baking tray and slice into rusks.
Dry the rusks in a warm oven 100C for 4 hours or leave in a warming draw overnight.
Store in an airtight container.