NUTTY RUSKS
1 kg self raising flour
10 ml salt
10 ml baking powder
250ml crumpled weetbix
250 rolled oats
250 ml sunflower seeds, pref. roasted
250 ml pecan nuts, chopped
125 ml coconut
500 ml breakfast fibre
500 ml brown sugar
2 extra large eggs
500 g butter, melted
500 ml buttermilk, or sub with half/half milk & cream soured with lemon juice
1 green apple, grated (MAGIC INGREDIENT, do not omit this, use red if you don’t have a green one)
Heat oven to 180 degrees C and line two oven pans with baking paper.
Sift dry ingredients and add brown sugar.
Whisk eggs and add butter and buttermilk.
Divide between pans and level (about 3-4cm high). Bake 30-45 minutes until brown and a skewer comes out clean in the middle.
Cool slightly and cut into fingers. Dry in very cool oven of about 100 degrees with door slightly ajar, for about 6 hours. Test by breaking thickest piece in two and if dry in the middle, it is done. Let cool in switched off oven. Keep in airtight container.
SOURCE: Kiti De Jager
