Nutty Seeded Whole-Wheat Rusks

This nutty seeded whole-wheat rusk recipe is taken from Heavenly & Healthy Foods – Brookdale’s 21 Days to a Healthy Lifestyle. The book is filled with over 100 tasty and nutritious recipes, plus beautiful photos, tips and suggestions. In addition, there’s a three-week meal plan for a healthy lifestyle.

Nutty Seeded Whole-Wheat Rusks 

Makes 48 rusks

Ingredients

Topping

Method

• Preheat the oven to 180°C.
• In a medium bowl, beat the eggs, maas or buttermilk, oil and vanilla together.
• Then add the grated apple and chopped nuts to the egg mixture.
• Mix the dry ingredients – flour, bran, whole-wheat flour nutty wheat flour, baking powder, cinnamon and sugar – into the wet ingredients, making sure they combine well.
• Next, spoon the mixture into two lightly greased 10 x 20cm loaf tins, then sprinkle mixed seeds on top.
• Bake for 45 to 60 minutes or until a skewer comes out clean.
• Take the loaves out of the oven and leave to cool for 10 minutes before removing from the tin.
• Allow to cool completely on a cooling rack.
• Cut the loaf into 24 rusks (three rows of eight) using a bread knife.
• Place the rusks on a baking tray in the oven at 100°C for two to three hours, until they have dried out.
• Store in an airtight container once cool.

Brookdale Health Hydro

Also read: Healthy breakfast and lunchbox granola bars that are quick and easy to make.