Rusks can be a great way to get your day going. However, commercial rusks often are very high in the unhealthy fats (palm kernel oil or hydrogenated fat) as well as high in sugar. Therefore, it may be worth you while making your own rusks as they would be a far healthier alternative.
Here is one of my favourite health rusks recipes! Give it a try…
Adapted from Eating for Sustained Energy no 1
Makes 60 rusks
250 mL (1 cup) Jungle oats
250 mL (1 cup) cake flour, sifted
25 mL (5 tsp) baking powder
500 mL (2 cups) nutty wheat flour
250 mL (1 cup) of digestive bran
250 mL (1 cup) of wholewheat Pronutro
5 mL (1 tsp) salt
250 mL (1 cup) of raisins
100 mL canola oil
250 mL (1 cup) sugar (or 1/2 cup of sugar and 1 apple)
500 mL (2 cups) buttermilk – 1 bottle
5 mL (1 tsp) vanilla essence
5 mL (1 tsp) bicarbonate of soda
- Mix the Jungle oats, cake flour, baking powder, nutty wheat flour, digestive bran, Pronutro, salt and bicarbonate of soda into a large mixing bowl.
- Add the raisins (and grated apple- if opted for) and sugar to the dry ingredients. Mix to incorporate some air.
- Add the canola oil, eggs and vanilla essence to the mixture.
- Add the buttermilk and blend all the ingredients together.
- The dough should not be sloppy, rather soft enough to spoon into your baking pans (choose a pan with enough space for the dough to rise).
- Don’t forget to cook and spray your pans!!
- Spoon the mixture into the sprayed baking pans and bake for 30 minutes at 180 then reduce the heat to 150 and bake for 45 minutes. Leave to cool on a rack.
- Cut into fingers and dry the rusks in a slow oven at 100 for 2-3 hours.
High fibre, low fat way to start your day – remember EVERYTHING in moderation – just because they are healthier than commercial rusks doesn’t mean you can chomp away..