Go Back
Mango Date Brown Flour Muesli Rusks. A healthy South African rusk recipe that is easy to make, naturally sweetned and packed full of goodness! | berrysweetlife.com
Print
Mango Date Brown Flour Muesli Rusks
Prep Time
30 mins
Cook Time
7 hrs
Total Time
7 hrs 30 mins
 
Course: Breakfast / Snack
Servings: 30 rusks
Author: Berry Sweet Life
Ingredients
  • DRY INGREDIENTS:
  • 4 cups brown flour
  • 1/2 cup cake flour
  • 1 1/2 cups bran
  • 1 cup rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup dates roughly chopped into small pieces
  • 1 cup dried mango roughly chopped into small pieces
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • WET INGREDIENTS:
  • 2 eggs
  • 3/4 cup butter melted
  • 1/2 cup coconut oil
  • 5 tbsp honey
  • 1 cup plain greek yoghurt
Instructions
  1. 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.
  2. In a large bowl stir all the dry ingredients together. Stir in the dried fruit and seeds.
  3. 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!
  4. Press the mixture firmly and evenly into the baking pan.
  5. Place in the middle of the oven and bake for 1 hour or until the rusks are going golden brown.
  6. Cool on a cooling rack for about 20 minutes.
  7. Using a sharp serrated knife and cut the rusks into oblongs about 0.7 inch x 2.3 inch (2cm x 6cm).
  8. 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.
  9. Enjoy with tea!