Pecan nut rusks

Recipe from: 1/1/2009 12:00:00 AM
Ingredients 12
Servings 24
Time 25


  • 0
    250ml cake flour
  • 0
    250ml oat bran
  • 0
    250ml whole-wheat Pronutro
  • 0
    60ml baking powder
  • 0
    2.5ml salt
  • 0
    150ml sugar
  • 0
    2 extra-large eggs
  • 0
    310ml low fat buttermilk
  • 0
    30ml oil, macadamia, walnut or avocado
  • 0
    5ml caramel essence
  • 0
    2 small apples, grated
  • 0
    250ml pecan nit halves, coarsely chopped


1. Preheat the oven to 180 C and lightly grease two 100 x 200mm bread pans with non-stick cooking spray or a paper towel dipped in oil.
2. In a medium bowl, mix the flour, oat bran, Pronutro, baking powder, salt and sugar together.
3. In another bowl, beat the eggs, buttermilk oil and essence together.
4. Add the grated apple to the buttermilk-egg mixture.
5. Mix the dry ingredients into the wet ingredients, making sure that all ingredients are moistened.
6. Spoon the batter into the lightly greased bread pans and bake for 70 minutes. Or until a skewer inserted into the middle comes out clean.
7. Take the loaves out of the oven and leave them to cool for 15 minutes before removing them and allowing them to cool on a cooling rack.
8. Cut the loaves into 24 rusks – three rows of eight.
9. Place the rusks on baking trays. Dry them out in the oven at 100 C for three to four hours.
10. Store in an airtight container for no more than a month.

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