South African plant-based bran rusks
These rusks are packed with proteins and fibre! The recipe contains bran and nuts, pumpkin seeds and sesame seeds. Ideal as a pre-run snack when the race starts at 7 am, in the train to the alps or for a bite out on the trail!
Servings: 7 dozen rusks
Ingredients
- 1 kg Sieved self-rising flour (or 60 ml baking powder, 940 g flour and 15 ml salt)
- 4 cups Wheat or oat bran I usually use wheat
- 500 g Margarine (I've also had success with vegan butter)
- 2 cups Sugar
- 1 tsp Salt
- 1 cup Desiccated coconut
- 1 cup Sunflower seeds
- 1 cup Roughly chopped pecan nuts
- 1 cup Almond slivers
- 1/2 cup Sesame seeds
- 1 cup Pumpkin seeds
- 1 cup Raisins
- 800 ml Plant-based cream I have used soy, coconut, cashew or Orley whip. Just make sure it’s thick and preferably intended for baking, not cooking.
- 200 ml Oil of choice I use Canola; most oils should work but not coconut oil.
Instructions
- Preheat the oven to 180 C.
- Line a large metal pan (35 x 28 x 4 cm) with baking paper sprayed non-stick baking spray.
- Combine the flour, bran, sugar and salt in a giant mixing bowl.
- Add the margarine and use your fingertips to rub the flour and margarine together until it resembles fine breadcrumbs.
- Add the rest of the ingredients and mix until well combined.
- Add the cream and oil and stir until thoroughly mixed.
- Pour the mixture into the pan and put it in the preheated oven.
- After 45 min, test to see if the rusks are cooked through by inserting a skewer or a knife in the cake. Place it back in the oven 10 minutes at a time until the skewer/knife comes out dry.
- Let the rusks cool down completely so that they are easier to cut.
- Cut into rectangles not bigger than 9 x 3 x 2 cm. Don’t worry if they are slightly different sizes but keeping them uniform, keeps the drying time the same.
- Lay the cut rusks on an oven grill and put them back in the oven at 100 C. I prop the oven open with a wooden spoon through the night to make sure they have enough ventilation. They will need about 6 to 8 hours.
- Once the rusks are dried throughout, allow them to cool before packing them in airtight containers.
- Enjoy dipped in coffee or tea.
Notes
The recipe makes a lot of rusks. Depending on how big you cut them, you will have between 60 and 90 pieces. The recipe can easily be halved or mixed on two batches.