Healthy Rusks

Hello!!¬† It’s good to be backūüôā

I’ve had a few very busy¬†months, but among other things, we finally made it to Canada to visit my sister!¬† What a wonderful trip,¬†¬†amazing country and¬† wonderful family reunion it was, really the holiday of a life-time for us! ¬†I will share some photos soon.

Today, though, I’m sharing a recipe to make before you go camping – the nicest, easiest recipe for Healthy Rusks, which make the best breakfast when camping.

Imagine sitting around your early morning camp fire, watching the day come to life, with a cup of freshly brewed coffee in your hand.  Now make that image even better and think of having one of these rusks to dunk in that coffee!

Oh my – now I’ve set off a dual craving in me –¬†for camping¬†AND rusks with coffee!!

Rusks are usually hard work – these are not.¬† They are stirred together, baked in a large pan, sliced into ‘fingers’ and dried out.¬† Couldn’t be easier, people!!

But enough chat – on to the recipe:

DSCN0932

Making Healthy Rusks ~ Fired Up Cooking SA 2014

 

Healthy Rusks

Ingredients

  • 4 cups of whole wheat flour
  • 2 cups of self-raising flour
  • 2 cups of brown sugar (I like to use 1 cup dark, and 1 cup light)
  • 3 cups of bran flakes
  • 1 cup of rolled oats
  • 1/2 cup coconut
  • 1 cup of nuts – your choice, try mixed or even roasted peanuts
  • 1/2 mixed seeds – sunflower, pumpkin, sesame, poppy, again, your choice
  • 1 cup of dried fruit – raisins, or fruit cake mix,¬†or chopped dried apricots, or even dried cranberries
  • 1 teaspoon salt
  • 2 teaspoons bicarbonate of soda
  • 250 grams of butter, melted
  • 500 mls buttermilk or plain yoghurt
  • milk, if needed

Method

  • Mix all the dry ingredients together in a large bowl
  • Stir in the melted butter, blending well
  • Add the buttermilk/yoghurt and mix very well to make a soft dough
  • If the mix seems dry, add a little milk
  • Keep mixing to make sure there are no dry patches of flour
  • Tip the whole mixture into a well-greased deep-sided baking tray (I use my oven’s grill tray)
  • Bake at 180‚ĀįC until golden brown and skewer inserted into the rusks comes out clean
  • Remove rom the¬†oven and allow to cool a little
  • Turn out onto a cooling rack, and allow to cool completely
  • Slice into fingers (as in my photo), or how ever you wish – just make them a good shape for dunking!
  • Lay the rusks out onto large baking sheets, leaving a gap between each one for air to circulate
  • Place the trays¬†in¬†a cool oven and prop the door open slightly with a tea towel
  • Dry out for several hours, or overnight, until the rusks are crisp and dry
  • Turn off the heat and leave the rusks to cool in the oven
  • Pack the cold rusks into air tight containers
  • Make some coffee and
  • Enjoy!!

I can’t claim this recipe as entirely my own, but I’ve tweaked it so much over the years that it feels like mine.¬† Sadly, I have no record of the blog it originally came from, so can’t even pass on credit.¬† If it seems familiar to you, let me know!

Til next time, happy camping…