Healthy Rusks

You can sprinkle any type of seeds over the top of these rusks before baking them - I used pumpkin seeds here

Here is another one of my own rusk recipes. (You can see the first one I posted, along with a little info about this delicious South African baked treat over here).

This one is a healthier version as it contains wholewheat flour, digestive bran, fat free milk, raisins & pumpkin seeds – it’s just as delicious though, I promise !


Lynda’s Healthy Rusks

3 cups wholewheat Flour
1 cup white Flour
2 tsp Baking Powder
1 cup Digestive Bran
½ cup Raisins
½ cup Margarine (or low fat spread)
½ cup Sugar
1 cup fat free Milk
1 Egg, beaten
Pumpkin (or Sunflower) Seeds

Preheat the oven to 200’C/400’F/Gas Mark 6.

Sift the flours & baking powder into a large bowl. Add the digestive bran and raisins, stirring to blend. Rub in the margarine (or low fat spread), mix in the sugar and stir in the milk & egg. Mix until a nice dough is formed (it will be a fairly dry dough) and then press it flat in to a greased baking tray.

Sprinkle with pumpkin (or sunflower) seeds, press lightly into the dough and then cut into rectangles before baking. Before placing the rusks in the oven, reduce the oven heat to 150’C/300’F/Gas Mark 2 and bake for an hour.

Remove from oven, separate the rusks and return them to the oven (switched off) to dry out overnight.