Makes ± 24
Looking for a quick and easy health rusk recipe? Try this one, the vanilla flavour of our Vanilla Cake Mix works particularly well with an aromatic cup of coffee.
Products in this recipe

Vanilla Cake 

You will need

1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 cups (150 g ) All Bran Flakes
2 cups (240 g) rolled oats
1 cup (250 ml) sunflower seeds or chopped almonds or pecans
1 cup (250 g) butter, melted
½ cup (125 ml) canola oil
2 cups (500 ml) buttermilk
2 extra large eggs, at room temperature


Adjust the oven shelf to the middle position.
Preheat the oven to 180°C.
Line the base of a 35 cm x 24 cm x 4 cm deep large oven pan with baking paper.
Toss the Vanilla Cake Mix, All Bran Flakes, oats and sunflower seeds together in a large mixing bowl.
Melt the butter in the microwave in a large 1 litre glass measuring jug. Add the oil and buttermilk and mix. Beat in the eggs.
Pour onto the dry mixture and using a spatula, stir everything together until well blended. Do not over mix.
Level the mixture in the prepared pan. Mark off the rusks with the help of a ruler and cut through with a knife or pizza wheel.
Bake for 45 minutes. Leave until cool enough to handle. Adjust oven temperature to 100°C. Break or cut rusks into singles and pack these out on a metal cooling rack. Place the rusks back in the oven (on the cooling rack on a baking sheet) and dry out for ± 2 ½ hours.
Leave to cool down completely and store in an airtight container.