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Failproof health rusks

These delicious rusks can be spiced up with an array of fillings.

Preparation time: 20 mins
Cooking time: 3-5 hours


  • 500
  • 500
  • 2
    Large Eggs
  • 1
    Self-Raising Flour, Wholewheat or Whit
  • 15
    Baking Powder
  • 250
    Granulated Brown Sugar
  • 750
    Muesli No sugar added
  • 250
    Oatbran or all bran or rolled oats
  • 125
    sunflower seeds
  • 1
Servings: Change Serving


Melt the butter, let it cool down a bit and then mix in the buttermilk and eggs until well mixed. Mix all the dry ingredients and add the buttermilk mixture to it, work through until well mixed (you'll need quite a big mixing bowl) and then press into buttered ovenpan (I use my oven's pan). If you don't have big enough pan it will fill one and a half of a normal baking tin size. Bake for 30-45min at 180 till golden brown. Let it cool down and then cut with bread knife into pieces (makes about 70-90 rusks depending on the size) Place the pieces in single layers on baking trays and dry it in the oven at 100 C for 3-5 hours till nice and dry. Let it cool down and keep in airtight container. Ideas of variations that you can add to the recipe: Add dried cranberries, linseeds, pumpkin seeds, extra raisins, chopped dates, walnuts, chopped almonds, crushed all bran flakes etc.


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