All-bran buttermilk rusks



Prep Time
Cook Time
4 - 6 People
Serves 6
Difficulty  0


  • 600g self-rising flour
  • 2 tsp baking powder
  • 2 cups All bran fruit and oats crunch
  • 300g brown sugar
  • 1/3 tsp salt
  • 1 cup chopped almonds
  • 1/2 cup mixed seeds
  • 1/2 cup dry cranberrires
  • 1 grated apple
  • 500g melted margarine
  • 500g plant milk mixed with 1
  • tbsp vinegar to curdle to make buttermilk or just regular buttermilk or
    plain yogurt
  • 1 tsp vanilla extract


  1.  Preheat the oven to 180 degrees Celsius.
  2. Add the flour, baking powder, All bran fruit and oat crunch, brown sugar, salt, chopped nuts, mixed seeds, and cranberries into a bowl. Mix well.
  3.  Mix the margarine, buttermilk, and vanilla pour the wet into the dry, and mix well, fold in the grated apple and then scoop into parchment paper lined rusk tins.
  4. Smooth it out with a spatula and sprinkle on some more sugar, bake for 45-50 minutes and let it cool before slicing it to fingers.
  5. Dry out the rusks @110-125 degrees Celsius for three to four hours until dry. Store in an airtight container @ room temperature for up to 6 weeks.