1 kg nutty wheat flour
500g raisins
2 cups sunflower seeds
2 cups oats
2 cups oat bran
200g demerara or muscavado sugar
100g ground almonds
100g nibbed/chopped almonds
Pinch of salt
3 tbsp baking powder
250g melted unsalted butter
1 tsp NOMU Vanilla Extract or Vanilla Paste
3 eggs, lightly whisked
1-litre buttermilk
Preheat your oven to 180°C. Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper.
In a very large mixing bowl, combine all the dry ingredients, raisins, seeds and nuts. Add the melted butter, followed by the Vanilla Extract/Paste and the eggs which have been whisked into the buttermilk. Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk.
Place into the baking tray and spread evenly. Bake for 60 minutes.
Remove from the oven and tip onto a large wooden board. Lower your oven temperature to 90°C. Carefully slice the rusks and place in single layers onto two baking trays. Try to leave a small gap between the rusks as well so that they dry evenly.
Place into the oven and leave to dry for approximately 7-8 hours or until completely dried. I like to leave them in for an extra hour so that they become extra crispy and toasted. Store in an airtight container.
Tips: It’s impossible to stir the thick mixture with a wooden spoon. The best way is to take off your rings, wash your hands and get stuck in!
1 kg nutty wheat flour
500g raisins
2 cups sunflower seeds
2 cups oats
2 cups oat bran
200g demerara or muscavado sugar
100g ground almonds
100g nibbed/chopped almonds
Pinch of salt
3 tbsp baking powder
250g melted unsalted butter
1 tsp NOMU Vanilla Extract or Vanilla Paste
3 eggs, lightly whisked
1-litre buttermilk
Preheat your oven to 180°C. Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper.
In a very large mixing bowl, combine all the dry ingredients, raisins, seeds and nuts. Add the melted butter, followed by the Vanilla Extract/Paste and the eggs which have been whisked into the buttermilk. Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk.
Place into the baking tray and spread evenly. Bake for 60 minutes.
Remove from the oven and tip onto a large wooden board. Lower your oven temperature to 90°C. Carefully slice the rusks and place in single layers onto two baking trays. Try to leave a small gap between the rusks as well so that they dry evenly.
Place into the oven and leave to dry for approximately 7-8 hours or until completely dried. I like to leave them in for an extra hour so that they become extra crispy and toasted. Store in an airtight container.
Tips: It’s impossible to stir the thick mixture with a wooden spoon. The best way is to take off your rings, wash your hands and get stuck in!
1 kg nutty wheat flour
500g raisins
2 cups sunflower seeds
2 cups oats
2 cups oat bran
200g demerara or muscavado sugar
100g ground almonds
100g nibbed/chopped almonds
Pinch of salt
3 tbsp baking powder
250g melted unsalted butter
1 tsp NOMU Vanilla Extract or Vanilla Paste
3 eggs, lightly whisked
1-litre buttermilk
Preheat your oven to 180°C. Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper.
In a very large mixing bowl, combine all the dry ingredients, raisins, seeds and nuts. Add the melted butter, followed by the Vanilla Extract/Paste and the eggs which have been whisked into the buttermilk. Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk.
Place into the baking tray and spread evenly. Bake for 60 minutes.
Remove from the oven and tip onto a large wooden board. Lower your oven temperature to 90°C. Carefully slice the rusks and place in single layers onto two baking trays. Try to leave a small gap between the rusks as well so that they dry evenly.
Place into the oven and leave to dry for approximately 7-8 hours or until completely dried. I like to leave them in for an extra hour so that they become extra crispy and toasted. Store in an airtight container.
Tips: It’s impossible to stir the thick mixture with a wooden spoon. The best way is to take off your rings, wash your hands and get stuck in!
1 kg nutty wheat flour
500g raisins
2 cups sunflower seeds
2 cups oats
2 cups oat bran
200g demerara or muscavado sugar
100g ground almonds
100g nibbed/chopped almonds
Pinch of salt
3 tbsp baking powder
250g melted unsalted butter
1 tsp NOMU Vanilla Extract or Vanilla Paste
3 eggs, lightly whisked
1-litre buttermilk
Preheat your oven to 180°C. Lightly butter a roasting tin or deep baking tray. Line the bottom with grease-proof paper.
In a very large mixing bowl, combine all the dry ingredients, raisins, seeds and nuts. Add the melted butter, followed by the Vanilla Extract/Paste and the eggs which have been whisked into the buttermilk. Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk.
Place into the baking tray and spread evenly. Bake for 60 minutes.
Remove from the oven and tip onto a large wooden board. Lower your oven temperature to 90°C. Carefully slice the rusks and place in single layers onto two baking trays. Try to leave a small gap between the rusks as well so that they dry evenly.
Place into the oven and leave to dry for approximately 7-8 hours or until completely dried. I like to leave them in for an extra hour so that they become extra crispy and toasted. Store in an airtight container.
Tips: It’s impossible to stir the thick mixture with a wooden spoon. The best way is to take off your rings, wash your hands and get stuck in!
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Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
You found a hidden Easter Egg!
Leave your details below to crack the egg to reveal your prize!
PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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