I grew up in South Africa and there was nothing better than dunking a Ouma rusk into a cup of warm tea. It brings up such beautiful childhood memories, so I had to create a nutritious version. These seed rusks are the perfect addition to kids’ lunchboxes. Enjoy.
Healthy Seed Rusks
For the dry ingredients
- 2 cups wholemeal spelt flour
- 2 cups oat bran
- ¼ cup coconut flour
- 2 tsp baking powder
- 1 cup mixed seeds (we use pumpkin and sunflower)
- ¾ cup dried cranberries
- 1 tbsp ground cinnamon
For the wet ingredients
- 2 eggs
- 1 cup Greek yoghurt
- ¼ cup olive oil
- ½ cup honey or maple syrup
- Preheat the oven to 180°C or 350°F. Line a small baking tin with baking paper.
- Combine the dry ingredients in a large mixing bowl.
- In a small mixing bowl, lightly whisk the eggs. Add in the remaining wet ingredients. Whisk again to combine.
- Pour the wet ingredients into the dry ingredients and stir until they form a dough.
- Use a spatula to evenly press the dough into the lined baking tin. Bake in the oven for 30 minutes.
- After 30 minutes, remove the tray from the oven and turn the oven down to 140°C or 280°F. Allow the dough to cool for 10 minutes before slicing into rectangular sized rusks. Place the rusks onto a lined baking tray and return to the oven to cook for a further 30-40 minutes.
- Remove from the oven and allow to cool on a wire tray.
- Keep stored in an airtight container or jar for up to 1 week.