Vanilla Health Rusks with Buttermilk
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.
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.