breakfast, snacks

Everything Rusks

Taking “Dip ‘n Ouma” to a whole new healthier, nuttier, gluten-free-er, refined sugar free-er, delicious-er level!

What you need

  • Gluten Free Self Raising flour
    • 220g cassava flour
    • 200g buckwheat flour or oat flour, or a mix of both
    • 200g rice flour
    • 50g flax flour
    • 50g psyllium husk
    • 35g corn starch
    • 30g baking powder
    • 1/2 tsp guar gum
  • 325g coconut sugar
  • 30-50g hemp seed powder
  • Choice of extras, my favourite combo is…
    • 150g roasted almonds
    • 100g buckwheat kernels
    • 100g sunflower seeds
    • 50g goji berries
    • 150g coconut flakes
  • 200g melted butter/canola oil/coconut oil
  • 2 eggs
  • milk (of choice)

How to make them

  1. Preheat oven to 180C
  2. Grease 1 extra large, or 2 large deep roasting pans and line with non-stick baking paper.
  3. Mix all dry ingredients
  4. Mix all wet ingredients
  5. Mix wet and dry ingredients until well incorporated
  6. Add all of the extras and mix well
  7. Bake for 1 hour, or until a knife comes out clean when inserted (if still raw or wet, then cook for further 10-15 min intervals).
  8. Allow to cool slightly, or about 10 minutes.
  9. Tip the baked rusk “cake” onto a large cutting board and remove the baking paper
  10. Slice up the rusks into approximately 10cm x 2cm chunks.
  11. Place rusks onto a wire rack or baking tray, spaced about half a centimeter apart.
  12. Dry overnight (8-10 hours) at 100C
  13. Store in an airtight container


Per 100 g Per 25g rusk
Energy (kJ) 1294 312
Energy (cal) 309 75
Carbs (g) 40 10
Sugars (g) 13 3
Protein (g) 6 1
Fat (g) 16 4
Saturated fat (g) 9 2
Dietry Fiber (g) 4 1
Sodium (mg) 84 20
Omega 3 (mg) 87 21
Omega 6 (mg) 428 103
Calcium (mg) 106 26
Magnesium (mg) 52 12
Iron (mg) 11 3
Zinc (mg) 1 0

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