Lorelle’s Pistachio and Orange Biscotti

Pistachio and Orange Biscotti
The perfect Biscotti to enjoy with a cup of steaming coffee and a good book!
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Es’s Gluten Free with Pumpkin Seeds and Apricot Biscotti

GF Pumpkin and Apricot Biscotti

You have to try this tested recipe made of GF flour with Pumpkin Seeds and Apricot Biscotti.  Although I have to say so myself, this is the best ever I have managed to make GF. Continue reading

Es’s Family Favorite Vegan Rusks

Has this ever happened to you guys?
You decide to bake up a storm, and am confident you have all the required ingredients just to find out midway that you have run out on some of the most crucial ingredients?

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Preshana’s Wholewheat Muesli Rusks

trh-preshanas-wholewheat-muesli-rusks

Rusks ready for breakfast on this typical Autumn morning.This year I dried out the Rusks overnight in my Food Dehydrator

500g whole wheat self raising flour
1 ml salt
1 tsp baking powder
1 cup Demerra sugar( brown sugar)
1/2 cup slivered almond( you could use any other nuts)
1/4 cup melon seeds( you could use Sunflower seeds)
1/2 cup muesli
1/4 cup desiccated coconut
1 cup crushed cornflakes
1 egg
250g butter melted
1 cup buttermilk
1 tsp vanilla essence

Preheat oven to 180’C
Mix all the dry ingredients in a large bowl and add the melted butter
Beat together the vanilla essence, egg and buttermilk
Add to dry ingredients and mix well
Press mixture into 2 greased pans and bake for about 45 minutes.
Cool slightly cut and return to the pan.
Reduce the temperature to about 75’C and allow to dry out for about 4-5 hours , turning occasionally.
Store in an airtight container once cooled down completely

Recipe Credit: rainbowgr
Adapted, prepared, tried and tested by: Preshana Singh

Es’s Vegan Rusks

ess-vegan-rusks

Mix together and let sit for ± 10 minutes to thicken up
600 ml Almond milk  ***
4 teaspoons white vinegar

Add the following to the milk mixture and mix well
1 cup canola oil
1½ cups sugar (you can use up to 2 cups, if want it sweeter)

Mix together
8 cups whole-wheat flour
16 teaspoons baking powder
1½-2 teaspoons salt (see note below re salted pumpkin seeds (*), then use less salt)
2 teaspoons baking soda
8 Weetabix – rub between your hands to form crumbs and mix with the dry ingredients
1 cup rolled oats

Optional
1 cup Sunflower seeds, sesame seeds, raisins or any other seeds or mixture you like.

Our preference: pumpkin seeds or sunflower seeds and I use 1 cup of seeds per recipe. When using pumpkin seeds (*), I use the salted ones, as I always have it in the house just to munch on. In such a case, I will reduce the salt to 1½ teaspoons.

Make a well in the dry ingredients, and add the wet ingredients and mix thoroughly, until no more flour or dry spots visible.
You can use a big wooden spoon to mix and scrape the excess from the side of the bowl.
Spread the bottom of your pan with oil, or use anything like ‘spray and cook’ or  ‘pam’ and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it.
Bake for 18-20 minutes at 400 degrees F, and it should have a nice brown baked color and when inserting a baking pin it should come out clean.

When ready, take out of the oven and let it cool down, preferable let it sit for and hour or two, then break open the pieces and place it on a cooling rack which you place in a baking tray and dry overnight at 200 degrees F or till it’s properly dried out (say 4-5 hours).
Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

*** Note:  You can also make this Non-Vegan: Use regular buttermilk and omit the vinegar.

Prepared, tried and tested by:  Es Slabs