All Bran and Cranberries Rusks
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 277.6
- Total Fat: 10.4 g
- Cholesterol: 32.0 mg
- Sodium: 282.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 0.9 g
- Protein: 1.6 g
View full nutritional breakdown of All Bran and Cranberries Rusks calories by ingredient
Introduction
All Bran Rusks recipe found at:http://www.mealsmatter.org/recipes-
meals/recipe/58783 All Bran Rusks recipe found at:
http://www.mealsmatter.org/recipes-
meals/recipe/58783
Number of Servings: 30
Ingredients
-
1 kg [35.2 oz] Self raising flour
10 ml [2.082 tsp] Salt
10 ml [2.082 tsp] Baking powder
375ml [1.582 cup] Sugar
1 litre [4.22 cup] All Bran uncrushed (or 750 ml [3.165 cups] Wheat cereal biscuits)
250g Butter
2 Eggs
500ml [2.11 cup] Buttermilk
100ml [6.76 tbs/ 0.422 cup] Olive oil
1 cup Craisins (can also try Sultanas or Raisins)
optional [not calculated into this recipe]:
1/2 cup Sunflower seeds
Directions
Crush the All Bran and mix with the rest of the dry ingredients (including cranberries)
Melt the butter and leave to cool slightly
Mix the buttermilk, eggs and olive oil together and then add to the butter
Mix this mixture into the dry ingredients and knead well
Place in a buttered baking dish
Bake in the oven at 180 degrees until cooked through
Allow to cool before cutting into your desired size (often cut into pieces of about 1" squared with varying length/height)
You can eat as is for a soft bread type snack or you can dry out (the traditional South African way) in the oven for a few hours at 100 degrees celcius, until hard
Keep the oven door slightly ajar (I use the arm of a wooden spoon) to allow moisture to escape
Makes about 60 small rusks.
In this recipe, 2 small rusks = 1 serving.
Number of Servings: 30
Recipe submitted by SparkPeople user MELISHKA.
Melt the butter and leave to cool slightly
Mix the buttermilk, eggs and olive oil together and then add to the butter
Mix this mixture into the dry ingredients and knead well
Place in a buttered baking dish
Bake in the oven at 180 degrees until cooked through
Allow to cool before cutting into your desired size (often cut into pieces of about 1" squared with varying length/height)
You can eat as is for a soft bread type snack or you can dry out (the traditional South African way) in the oven for a few hours at 100 degrees celcius, until hard
Keep the oven door slightly ajar (I use the arm of a wooden spoon) to allow moisture to escape
Makes about 60 small rusks.
In this recipe, 2 small rusks = 1 serving.
Number of Servings: 30
Recipe submitted by SparkPeople user MELISHKA.