A new take on the traditional South African Rusk – Mango Date Brown Flour Muesli Rusks!!
These rusks are over the top delicious not to mention naturally sweetened! They are loaded with dried mangoes, dates, oats, bran, brown flour, spices, sunflower seeds, pumpkin seeds, honey and greek yoghurt….um…YUMMY.
Looking for more healthy breakfast ideas? Try my Banana Pecan & Cinnamon Muffins, my Orange & Strawberry Breakfast Muffins and my Healthy Oatmeal Bran Banana Pancakes. They’re all naturally sweetened and totally flavoursome and good for you.
These rusks take about 30 minutes to prepare and the batter should be thick and sticky…,
…then you press the mixture into a baking tray and bake for 1 hour until the top is golden.
Once baked, cool for 20 minutes and then using a serrated knife cut into oblongs and place on two baking trays ready to go back into the oven to dry out for 6 hours on a very low heat. It’s a long time but trust me, SO worth it!!
These Mango Date Brown Flour Muesli Rusks are perfect breakfast rusks as they are so full of healthy goodness, quick and easy to eat if you’re in a bit of a rush and you can even take them with you. Great for a snack at work or an afternoon snack for the kids!
Breakfast is the most important meal of the day and these will set you up for a GREAT day! If you’re going to be proudly South African about it you must dunk them in a nice hot cup of tea. But if dunking isn’t your thing (totally OK!) these are not so dry that you can’t eat them as they are – bonus!
This recipe makes a nice big batch of rusks, but they do take a fair amount of time to dry out so if you have a BIG oven and you want to double the batch that’s totally doable.
Let me know if you make these Mango Date Brown Flour Muesli Rusks!! I’d love to hear how yours turn out and what variations you might come up with.
- DRY INGREDIENTS:
- 4 cups brown flour
- ½ cup cake flour
- 1½ cups bran
- 1 cup rolled oats
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ tsp baking powder
- 1 cup dates roughly chopped into small pieces
- 1 cup dried mango roughly chopped into small pieces
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- WET INGREDIENTS:
- 2 eggs
- ¾ cup butter melted
- ½ cup coconut oil
- 5 tbsp honey
- 1 cup plain greek yoghurt
- Preheat the oven to 180 °C. Grease and flour a 12 inch x 9 inch (31cm x 23cm) baking pan which is 2 inches (5cm) deep.
- In a large bowl stir all the dry ingredients together. Stir in the dried fruit and seeds.
- In another bowl, lightly beat the eggs then add all other wet ingredients and mix well. Pour the wet ingredients into the dry ingredients and mix well. The mixture should be thick and sticky. (I like to mix it with my hands but you can use a wooden spoon if you prefer) be sure to incorporate all the flour!
- Press the mixture firmly and evenly into the baking pan.
- Place in the middle of the oven and bake for 1 hour or until the rusks are going golden brown.
- Cool on a cooling rack for about 20 minutes.
- Using a sharp serrated knife and cut the rusks into oblongs about 0.7 inch x 2.3 inch (2cm x 6cm).
- Place the rusks on two large baking trays and bake for about 6 hours at 70°C until they have dried out all the way through. Cool completely on cooling racks and then store in airtight containers and keep in a cool dry place.
- Enjoy with tea!