Sweet Buttermilk Rusks with Cranberries
Ingredients
- 500g spelt flour
- 7 tsp baking powder
- 1 tsp salt
- 125g unsalted butter
- 125ml coconut sugar
- 2 eggs
- 1 cup + 1/4 cup buttermilk or non-dairy substitute
- 1/2 cup dried cranberries
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/4 cup walnuts
- 1 tsp vanilla essence
Preparation
Preheat the oven to 180°C and line a baking tray with parchment paper
Sift the dry ingredients together in a large mixing bowl
Add the sugar, cranberries and seed mix and stir through the dry ingredients
Melt the butter and let it cool down for a few minutes
Add the beaten egg and vanilla essence to the buttermilk/milk and mix
Combine the melted butter and milk mix with the dry ingredients and stir to form a fairly stiff dough
Transfer the mixture into the baking tray and bake for 45 mins to 1 hour, turning the tray half way
Remove from the oven and allow to cool
Once cool, slice and spread the rusks onto the baking tray
Reduce the oven to 100C and return the rusks for another 90 minutes until dried
Allow to cool and harden and store in an airtight container
