BUTTERMILK/CRANBERRY BRAN RUSKS
7 cups self-raising flour
1 1/2 cup sugar
5 cups All Bran flakes
1 cup sunflower seeds
1 cup mixed seeds (use any seeds you like)
1/2 cup cranberries (or raisins)
1/2 cup coconut flakes
1 teaspoon baking powder
1 teaspoon salt
3 eggs, lightly whisked
2 cups buttermilk
2 cups butter, melted
Preheat the oven to 180*C and grease a large oven dish with butter.
Mix all the dry ingredients together in a large mixing bowl.
Make a big hole in the centre and add the eggs, buttermilk and butter. Mix well using a wooden spoon or your hands until it forms a dough.
Place the dough into the oven dish and press evenly.
Bake for 30-40 minutes or until golden brown.
Once ready, remove from the oven and immediately turn out on a working surface.
Cut into finger shapes and place back onto the oven dish.
Dry in a 100*C oven overnight or for at least 9 hours, leaving the oven door slightly open for moisture to exit.
Store in a airtight container.
* Replace the sunflower seeds with any nuts or seeds available.
Recipe and photo: Amanda Conradie – Was net in ń bui om iets te bak. Het al die bestanddele gehad en toe besluit om iets lekker te maak. Defnitief die moeite werd!
