Classic healthy rusks
12 servings Preparation: 25 mins, Cooking: 5 hrs
500 g butter — or margarine, melted
2 Tbs molasses (I used 2tbs date spread)
2 eggs — extra-large, whisked
1 kg flour — self-raising
1 Tbs baking powder
1 tsp salt (I didn’t use salt because the muesli already contain salt)
375 ml brown sugar — soft (I used 30 ml less because I’ve added more cranberries and raisins)
2 cup muesli — toasted
80 ml pumpkin seeds
30ml almonds — finely chopped
100 cashew nuts
100 g macadamia nuts — chopped
500 ml buttermilk
Preheat oven to 180°C. Grease 3 small 18 x 9cm tins.
Beat together butter, molasses, buttermilk and eggs.
Combine dry ingredients and stir through butter mixture with a wooden spoon.
Pour dough into greased tins, pressing down evenly. Bake for about 40 minutes or until golden brown and cooked through. Leave loaves in tins for 15 minutes to cool before turning out on wire racks to cool completely.
Carefully slice and cut into thick rusk wedges. Reduce oven temperature to 90°C.
Arrange rusks on large baking sheets and dry for 3-4 hours or until crunchy.
Nut allergy: replace nuts with dried cranberries and other seeds.