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  • Writer's pictureOkavango Cooking School

Oat and seed rusks

Updated: Jun 4, 2021

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.

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