Ingredients:

• 800 ml (3 1/2 C) self-raising flour
• 5ml (1t) baking powder
• 180 ml (3/4 C) brown sugar
• 500 ml (2 C) bran (crushed all bran flakes works well)
• 125 ml (1/2 C) oats
• 125 ml (1/2 C) desiccated coconut
• 125 ml (1/2 C) sunflower seeds or seed mix
• 180 ml (3/4 C) raisins (optional)
• 250 ml (1 C) plain yoghurt
• 1 egg
• 250 g butter

Note: You can substitute the yoghurt with coconut cream and the butter for margarine for a dairy free option

Directions:

• Preheat oven to 180 Degrees Celsius and grease a 29 cm x 20 cm baking tin
• Sift flour and baking powder into a large bowl
• Add the sugar and remaining dry ingredients and mix
• Whisk the yoghurt and egg together and pour in the melted butter while still whisking
• Pour the wet mixture into the dry ingredient mix and mix well until a sticky dough forms (using your hands here works well)
• Spoon the mixture into the tin and bake for 30 minutes or until a skewer comes out clean
• Leave to cool and cut into rusks
• Preheat the oven to 90 Degrees Celsius and arrange rusks on a large baking sheet to dry for 3 – 4 hours

Make a pot of tea and dunk a rusk – enjoy! 

Love

Kayleigh