600g self-rising flour (i subbed half with Eureka cake flour)
1 1/2 cups brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/3 tsp salt
1 tsp vanilla extract
1 cup bran
1 cup Kellogs K
2 cups granola of choice, I used nuts and seeds granola.
1 cup shredded coconut (toast beforehand if you like)
1 cup toasted and chopped almonds/cashews/pecans or walnuts (toast beforehand if you like)
Additional add-ins: diced dates, raisins, currants, dried cranberries, diced apricots, or dried pieces of apple.
Wet ingredients
500g softened stork bake margarine
350-400ml coconut milk
1 medium-sized apple, grated (leave the skin on-roughly 1 cup gated apple)
1 tbsp apple cider vinegar
1 flax egg (1 heaped tbsp flax flour mixed with 2-3 tbsp of water)
Method
Preheat the oven to 175 degrees Celsius.
Spray the rusk tins or bread tins with non-stick spray or smear with softened margarine.
In a large bowl add the flour, sugar, baking powder, baking soda, salt, bran, Kellogs K, granola, coconut, and nuts, and leave out the additional add in’s for now. Mix well.
Now in another bowl add the melted margarine, coconut milk, vanilla, grated apple, apple cider vinegar, vanilla, and the flax egg. Leave to curdle for a few minutes.
Pour the wet into the dry and mix well, until all the dry bits are completely covered with the batter, add more coconut milk if needed. then fold in the additional add-ins.
Scoop into your baking trays and bake the rusks for about 45-50 minutes depending on the depth of the tray. Leave to cool completely before removing from the tins, and slicing into fingers to dry out in the oven.
Place the rusk fingers neatly on baking trays to dry out at 110 degrees Celsius for roughly 3 hours, flip over midway to make sure they dry out very well.
Store in an airtight container for up to a month, or alternatively freeze to keep fresh!
Photo Gallery
Hope you love these delicious and seriously addictive rusks*
