I love South African rusks (not to be confused with baby rusks in the UK & Ireland), but they are not on my radar with my careful eating, so I wanted to try and find a way of still enjoying a rusk or two.  The traditionalists out there might scoff.  But, with the help of the internet, I adapted the recipe to ‘free-from’ so that anyone (other than nut allergy) could also enjoy baking these little beauties.  The recipe is real easy and you can have them in the oven within 15 minutes.  However, as will all good rusks, it is about they drying time.  Similarly to Italian biscotto, they need to be double-baked.  In the case of rusks, they require 6 – 7 hours at the lowest setting of your oven (ideally 50 – 70C) to dry out.  After that, they will keep for ages in an airtight container, although in this house, they won’t last the week!

super healthy rusks (beskuit) on a plate
Super healthy rusks (free-from)
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Based upon the South African recipe of rusks. This healthy (seed version) of the snack is low GI, low calorie and free from dairy, wheat, gluten and vegetarian. The eggs and seeds are all organic (although not essential).
Servings
30
Prep Time
15min
Cook Time
40min+6-7hrs drying
Servings
30
Prep Time
15min
Cook Time
40min+6-7hrs drying
super healthy rusks (beskuit) on a plate
Super healthy rusks (free-from)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Based upon the South African recipe of rusks. This healthy (seed version) of the snack is low GI, low calorie and free from dairy, wheat, gluten and vegetarian. The eggs and seeds are all organic (although not essential).
Servings
30
Prep Time
15min
Cook Time
40min+6-7hrs drying
Servings
30
Prep Time
15min
Cook Time
40min+6-7hrs drying
Ingredients
Servings:
Units:
Instructions
  1. In a large bowl, whisk the oil, nut milk and eggs together. Now add the remaining ingredients until mixed well. Note: coconut milk is thicker than nut milk, so I add an additional 2 tablespoons of ground almonds.
  2. Into a greased 1lb or 500g loaf tin (or two small ones) pour in the mixture. Bake at 180C/170C fan/350F/Gas 4 for 35-40 minutes until golden brown and firm to the touch. Reduce the cooking time if using smaller tins as it will cook quicker.
    healthy seed rusks in loaf tin
  3. Remove from the oven and leave in the tin to cool for 5 - 10 minutes. Using a palette knife, ease away from the edges of the tin and tip out on to a wire rack. Tip: put a tea towel on the rack before turning out and this will prevent the wires leaving grooves in the top of the loaf.
    cooked super healthy rusks
  4. Once the loaf is cool to the touch, it is time to cut up into 1cm slices. I then cut each slice into threes. You should end up with 30. Now arrange across a grill pan (with rack in) or directly onto the oven shelf. It's important that you do this as the second bake at 50-75C for 6 - 7 hours is the 'drying out process. The soft slices will harden up.
    super healthy rusk slices
Recipe Notes

Will store well in an airtight container.

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Nutrition Information

Amount Per Serving
Calories 131kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
12.5g
3.4g
75.5mg
5.4g
2.1g
0g
3.5g
19%
17%
3%
2%
8%
7%
* Percent Daily Values are based on a 2000 calorie diet.
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Nutrition Information

Amount Per Serving
Calories 131kcal
Fat
Saturated Fat
Sodium
Carbohydrates
Fibre
Sugars
Protein
12.5g
3.4g
75.5mg
5.4g
2.1g
0g
3.5g
19%
17%
3%
2%
8%
7%
* Percent Daily Values are based on a 2000 calorie diet.
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