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I am a huge fan of rusks. If you are not familiar with them, they are South Africa’s version of biscotti. I grew up eating.

I used to bring them back to Los Angeles by the suitcase. But after running out completely a few months ago, I made it my mission to recreate them. This is the result of 4 attempts to get them just right. And man, are they worth making.

I’ve added all sorts of dried fruits and nuts cause I like them chunky. I think they are best enjoyed with a nice espresso. Saul likes to warm them for 20 seconds in the microwave and has them with 5 Roses milk tea. Jade crushes them up into granola and adds them to yogurt. Go figure???

But we all agree on the fact that our kitchen is incomplete without them. I hope you enjoy these as much as we do.

xxx MM

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Healthy Museli Rusks

  • Author: Melissa Mayo

Ingredients

Scale
  • 36 oz/ 1 kg whole wheat flour
  • 3.5 oz / 100g almond meal/flour
  • 3 cups oats
  • 2 cups oat bran
  • 1 cup pumpkin seeds
  • 2 cups sunflower seeds
  • 7 oz / 200 g shredded coconut
  • 7 oz / 200 g chopped/ flaked almonds
  • 18 oz/ 500 g raisins /cranberries
  • ½ cup chopped apricots
  • 8.5 oz / 250 g coconut/brown sugar
  • 3 TBS baking powder
  • A pinch of salt
  • 9.8 oz/280 g (2½ sticks) unsalted butter
  • 2 TBS Vanilla Extract
  • 4 extra large eggs, lightly whisked
  • 1 quart/ 950 g buttermilk

Instructions

Preheat your oven to 350°F/180 C

Butter a deep roasting tray or 2 baking sheets. Line the bottom with parchment paper. In a very large mixing bowl, combine all the dry ingredients.

In a bowl whisk together the melted butter and vanilla extract, eggs, and buttermilk till the liquid is frothy. Add the wet ingredients to the dry and mix with your hands to make sure all the flour is incorporated. Press the mixture into the baking tray and spread it evenly. Bake for 1 hour.

Lower your oven temperature to 190°F/ 90 C.

Remove the tray from the oven. Tip onto a large wooden board. Use a sharp knife to carefully cut into rusks. Place them onto 3 baking trays leaving space around the rusks for them to dry out. Bake them for 8 hours until completely dry. Store in an airtight container.

MAKES 60

Notes

Use a kitchen scale to measure. For gluten-free rusks use coconut/almond flour instead of whole wheat flour. I find using a kitchen scale helps with measuring all the ingredients

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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