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There is nothing better then starting your day with a cuppa and a rusk. Not a boring ouma rusk, but something deliciously wholesome and home-made. Luckily I’ve always had a steady supply of my gran’s famous rusks at hand. She is the person who inspired me to love baking.

Gran’s famous rusks

Makes approximately 50

250g butter
180ml canola oil
250ml agave nectar (gran would have used 2 cups of sugar instead)
2 large eggs
600ml buttermilk
250mlwholewheat flour (test recipe again for g)
250ml oat bran (test recipe again for g)
500ml toasted coconut (test recipe again for g)
½ a cup omega seed mix (test recipe again for g)
100g ground almonds
1kg self raising flour
5ml salt

Line the base of a large oven tray with greaseproof paper and grease the sides. Preheat the oven to 180°C.

To make the rusks
Cream together the butter, oil and agave(sugar). Add the eggs one at a time, beating well after each addition. Beat in the buttermilk. Pour into a large mixing bowl and add the dry ingredients and mix well to form a soft dough. Press into the greased oven tray and bake for 1 hour.

Portioning and drying out
Remove the rusks from the oven and turn out onto a cooling rack. Leave to cool completely ad using a bread knife slice into your desired shape and size.

Preheat the oven to 100°C. Lay the rusks out over two baking trays and place back in the oven for 4 – 6 hours or until dried out.

Keep stored in an airtight container.

Styling tip: Rusks are the perfect thing to always have in the house. They are a healthy snack and can keep for months. Ensure they are kept in an airtight container and out of the sun. When one batch is almost finished I make another.