One of my favourite snacks from South Africa is the fabulous rusk. Delicious with a cup of freshly brewed coffee or with a cup of Rooibos tea. Dipping it until softened and then biting into the warm chewiness before washing down with another sip of coffee or tea. Divine. Unfortunately mosts rusks (even the “health rusks”) are mostly based around processed wheat flour. To be able to continue to enjoy rusks at home I came up with this recipe, which has spelt and almond flours as its base. With added raisins and seeds, it makes for a yummy snack without the processed wheat and lasts forever in an airtight container.
SPELT AND ALMOND FLOUR HEALTH RUSKS WITH SEEDS
Makes about 24 large rusks
3 cups light spelt flour
1 cup almond meal
2 tsp baking powder
250 gram butter, diced
1 ½ cups buttermilk
100 gram raisins
50 gram sunflower seeds
50 gram linseeds
1. Preheat the oven to 180 degrees C.
2. In a large bowl, mix together the spelt flour, the almond meal and the baking powder.
3. Rub the butter cubes into the mixture until a breadcrumb like consistency forms.
4. Mix the eggs and buttermilk into the butter and flour mixture and stir well until combined.
5. Add the raisins, sunflower seeds and linseeds and mix until evenly distributed over the mixture.
6. Press the mixture into a large, lined baking tin.
7. Place in the middle of the oven and bake for about an hour until golden brown and cooked through.
8. Take out of the baking tin and slice into rusks (or fingers).
9. Now turn the oven down to 90 degrees.
10. Place the cut rusks or fingers onto flat trays and place back in the oven to dry out. The best is to leave the oven open just a crack (e.g. stick a wooden spoon between the door and the oven) so that it doesn’t get too hot.
11. Leave the rusks in the oven for 4 to 6 hours until properly dry.
12. After the rusks have cooled down properly, store them in an airtight container and enjoy with a hot cup of coffee or tea.