healthy nutty seed whole- wheat rusks

Ingredients (makes about 30 – 40 rusks)  

  • 2 extra large eggs
  • 320ml low fat plain yoghurt (use buttermilk/ maas if you want that extra twang) I put a squeeze of lemon juice into the yoghurt
  • 30ml olive oil
  • 5ml vanilla essence
  • 2 small grated apples
  • 125ml pecan nuts, chopped roughly
  • 125ml walnuts, chopped roughly
  • 250ml cake flour (i didnt use plain flour I used 500ml of wholewheat/ nutty wheat)
  • 250ml whole-wheat flour / nutty wheat flour
  • 250ml oat bran (I did a mixture of oatbran, all bran and jungle oats or you could just use muesli)
  • 60ml baking powder
  • 150ml brown sugar
  • 80ml seeds (whatever you have) i had a mixture of linseed, sunflower, poppy, pumpkin)
  • 80ml raisins
  • 80ml coconut
  • 5ml cinnamon


  • 15ml sesame seeds
  • 15ml poppy seeds
  • 15ml linseeds


  1. Preheat the oven to 180 degrees
  2. In a medium bowl beat eggs, yogurt oil and vanilla together
  3. Add grated apple and chopped nuts, sunflower seeds and raisins to mixture
  4. Mix the dry ingredients together and then add to the wet mixture, making sure it is combined well
  5. Spoon the mixture into a baking try
  6. Sprinkle the seeds on top
  7. Bake for 45 min – 60min (or until the skewer comes out clean )
  8. Let the loaf cool, then remove from tray, and leave to cool on wire race
  9.  Once cooled cut into desired shape
  10. Place rusks on baking tray, in the oven at 80 – 100 degrees for 6 – 8 hours or overnight until completely dry




3 thoughts on “healthy nutty seed whole- wheat rusks

  1. These are amazing!!! I left out the sugar completely and added about 2Tbsp more raisins. I love everything about this rusk. Thank you*

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