3 cups Jungle Oats
3-4 tbsp honey
600g nutty wheat flour
400g ground almonds (we just pop whole almonds, skin and all in a food processor)
500g raisins
250g sunflower seeds
a pinch of NOMU Sea Salt
3 level tbsp baking powder
3 eggs, lightly whisked
1 litre buttermilk
250g unsalted butter, melted
Preheat your oven to 180°C.
Place the oats on a baking tray, drizzle with the honey and roast until lightly golden, stirring occasionally to evenly distribute the honey. Remove from the oven and allow to cool slightly. Reduce oven temp to 170°C.
In a very large mixing bowl, combine all the dry ingredients, including the cooled oats and stir to combine. Whisk the eggs into the buttermilk and add to the dry ingredients with the melted butter.
Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk. The mixture should be quite wet.
Lightly butter a roasting tin or deep baking tray and line the bottom with grease-proof paper. Place the mixture into the baking tray and spread evenly. Bake for 60 minutes.
Remove from the oven, tip onto a cooling rack and allow to cool completely. Place on a large board or surface and carefully slice the rusks and place in single layers onto two or 3 baking trays.
Try to leave a small gap between the rusks as well so that they dry evenly. Lower your oven temperature to 80°C. Place into the oven and leave to dry for approximately 7-8 hours or until completely dried. We like to leave them in for an extra hour so that they become extra crispy and toasted.
3 cups Jungle Oats
3-4 tbsp honey
600g nutty wheat flour
400g ground almonds (we just pop whole almonds, skin and all in a food processor)
500g raisins
250g sunflower seeds
a pinch of NOMU Sea Salt
3 level tbsp baking powder
3 eggs, lightly whisked
1 litre buttermilk
250g unsalted butter, melted
Preheat your oven to 180°C.
Place the oats on a baking tray, drizzle with the honey and roast until lightly golden, stirring occasionally to evenly distribute the honey. Remove from the oven and allow to cool slightly. Reduce oven temp to 170°C.
In a very large mixing bowl, combine all the dry ingredients, including the cooled oats and stir to combine. Whisk the eggs into the buttermilk and add to the dry ingredients with the melted butter.
Mix everything together well. If you struggle to incorporate all the flour, add a splash of milk. The mixture should be quite wet.
Lightly butter a roasting tin or deep baking tray and line the bottom with grease-proof paper. Place the mixture into the baking tray and spread evenly. Bake for 60 minutes.
Remove from the oven, tip onto a cooling rack and allow to cool completely. Place on a large board or surface and carefully slice the rusks and place in single layers onto two or 3 baking trays.
Try to leave a small gap between the rusks as well so that they dry evenly. Lower your oven temperature to 80°C. Place into the oven and leave to dry for approximately 7-8 hours or until completely dried. We like to leave them in for an extra hour so that they become extra crispy and toasted.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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