Health rusks

Health rusks: The perfect snack. Image: Msi Muzi Mathebula.

Health rusks – The perfect dippable bites

The perfect in between bites, these health rusks are not only wholesome but a taste sensation too.

Health rusks

Health rusks: The perfect snack. Image: Msi Muzi Mathebula.

Teatime is just not the same without a little bite to dip into your hot beverage. These health rusks are the perfect option. They are incredibly tasty but have much fewer calories than cookies. Health rusks are also an easy breakfast with a cup of coffee for those mornings you are running late for work or you just don’t feel like preparing breakfast.

Baking these health rusks is so quick and easy. Whipping all the ingredients together takes just 5 minutes. Then, pop into the oven for 45 minutes. Next, cut it into rusk-sized pieces and dry overnight in the oven. Prepare these tasty rusks once and you will always make sure that you have enough of these healthy bites in your home.

The inclusion of seeds, nuts, raisins and cranberries provide so much flavour and texture. So next time you have some time available, prepare a quick batch of these rusks. You will be so grateful you have them whenever you need a quick snack or bite on those mornings you are running late.

Health rusks recipe

5 from 3 votes
Recipe by Msi Muzi Mathebula Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time

5

minutes
Cooking time

45

minutes
Total time

50

minutes

Ingredients

  • 1 kg bran

  • 1 kg cake flour

  • 22.5 ml baking powder

  • 450 ml brown sugar

  • ½ teaspoon salt

  • 750 g margarine

  • 250 ml water

  • 4 eggs

  • 750 ml buttermilk

  • 1 cup sunflower / other seeds

  • 1 cup raisins/cranberries

  • 1 cup toasted chopped nuts

Method

  • Preheat the oven to 180°C.
  • Lightly grease a rusk pan.
  • Mix the dry ingredients together in a mixing bowl.
  • Rub soft Stork Bake into the dry ingredients with your fingertips until it looks like breadcrumbs.
  • Beat water, eggs and buttermilk. Stir egg mixture into dry ingredients until well blended.
  • Press into a well-greased rusk pan and flat out evenly and mark with a rusk marker.
  • Bake for 45 minutes or until baked through.
  • Remove from the pan cut into rusks size.
  • Heat oven to 100°C and dry rusks out for 6 – 8 hours or overnight.
  • Cool and pack in an airtight container.

Notes

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