Health Rusks

CREDITS

taken from another website

INGREDIENTS

1 cup (250ml) bran6 cups (6 x 250ml) cake flour2 cups (500ml) oats2 tablespoon (30ml) baking powder¾ cup (180ml) sugar½ teaspoon (2.5ml) salt1 cup (250ml) soft Stork bake margarine1 cup (250ml) water2 eggs, beaten2 cups (500ml) buttermilk / low-fat maas½ cup (125ml) sunflower / other seeds½ cup (125ml) raisins / cranberry½ cup (125ml) toasted chopped nuts

METHOD

Preheat oven to 180°C.
Lightly grease and line 2 x 20cm cake tins or a large oven dish.
Mix dry ingredients together in a mixing bowl.
Rub soft Stork Bake into the dry ingredients with your fingertips until it looks like breadcrumbs.
Beat water, eggs and buttermilk. Stir egg mixture into dry ingredients until well blended.
Spoon into baking tins. Bake for 45 - 60 minutes or until a skewer comes out clean.
Remove from the tins and cool. Slice into rusks and place on a baking tray.
Heat oven to 100°C and dry rusks out for 6 - 8 hours or overnight.
Cool and pack in an airtight container.

Bake @180 c for 45-60min

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