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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