Muesli Rusks
Try this Muesli Rusks recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 40
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 4 teaspoons baking powder
- 1 cup sugar
- 1/2 cup raisins
- 2 teaspoons salt
- 1/4 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/2 cup sunflower seeds
- 2 cups cake flour
- 2 teaspoons vanilla essence
- 500 ml buttermilk
- 500 g butter melted
- 2 cups nutty wheat flour
- 2 teaspoons bicarbonate of soda
- 4 cups muesli (i used alpen muesli with no added sugar)
- Carbohydrate 22.4784475167977 g
- Cholesterol 27.9644438889039 mg
- Fat 12.307230447546 g
- Fiber 0.953364595273829 g
- Protein 3.79107331828877 g
- Saturated Fat 6.78831010450663 g
- Serving Size 1 1 Rusk (73g)
- Sodium 1561.07027276103 mg
- Sugar 21.5250829215239 g
- Trans Fat 0.929140385436038 g
- Calories 214 calories
Beat the eggs and sugar together until light and fluffyAdd the buttermilk and melted butter to the eggs and sugar mixture and mix well.Add all the dry ingredients and mix together well.Now add the muesli, seeds and raisins and mix again to distribute well.Pour mixture into a greased baking dish with deep sides (about 5cm) and cook for +-45 minutes at 180°CAllow the rusks to cool and then cut into desired size.Dry rusks out for about 10-12 hours in the oven overnight - put the oven onto 100°C and leave the door open slightly.
