Name: Muesli Rusks
Prep time: 15 min
Cook time: 11 h
Total time: 11 h 15 min
Ingredients: 1 cup Sugar; 2 Eggs; 500ml Buttermilk; 500g Butter, melted; 2 cups Nutty Wheat Flour; 2 cups cake flour; 4 teaspoons Baking Powder; 2 teaspoons salt; 2 teaspoons vanilla essence; 2 teaspoons bicarbonate of soda; 4 cups muesli (I used Alpen Muesli with no added sugar); 1/2 cup sunflower seeds; 1/4 cup flax seeds; 1/4 cup pumpkin seeds; 1/2 cup raisins

Ingredients

Scale

1 cup Sugar
2 Eggs
500ml Buttermilk
500g Butter, melted
2 cups Nutty Wheat Flour
2 cups cake flour
4 teaspoons Baking Powder
2 teaspoons salt
2 teaspoons vanilla essence
2 teaspoons bicarbonate of soda
4 cups muesli (I used Alpen Muesli with no added sugar)
1/2 cup sunflower seeds
1/4 cup flax seeds
1/4 cup pumpkin seeds
1/2 cup raisins

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Instructions

Beat the eggs and sugar together until light and fluffy
Add the buttermilk and melted butter to the eggs and sugar mixture and mix well.
Add all the dry ingredients and mix together well.
Now add the muesli, seeds and raisins and mix again to distribute well.
Pour mixture into a greased baking dish with deep sides (about 5cm) and cook for +-45 minutes at 180Â°C
Allow the rusks to cool and then cut into desired size.
Dry rusks out for about 10-12 hours in the oven overnight – put the oven onto 100Â°C and leave the door open slightly.

Prep Time: 15 minutes
Cook Time: 11 hours