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?

trh-ess-rusks-4

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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

Preshana’s Biscotti

trh-preshanas-biscotti1trh-preshanas-biscotti2

I tweaked this recipe by adding 1/4 cup of toasted almonds and desiccated coconut, 1/8 tsp almond essence and dipped them in chocolate.When I make them again I will increase the essence to 1/2 tsp for a richer taste of almonds.

Ingredients:
150g plain flour (all purpose flour)
½ tsp baking powder
1 large egg (about 70g) – at room temperature
70g castor sugar
Pinch of salt
60g pistachios
50g dried cranberries
⅛ tsp vanilla extract, more or less (optional)
Grated orange zest (from 1 medium orange)

Methods:
Rehydrate cranberries – put in a plastic bag, pour water inside and immediately pour it out retaining some. Leave at room temperature for at least 2-3 hours or overnight. Before using, remove cranberries from the bag and pat dry with kitchen towel.
Rinse pistachios lightly. Pat dry with kitchen towel. (This step is optional)
Roast pistachios in a preheated oven for 2-3 minutes at 160°C. Set aside.
In a mixing bowl, combine flour and baking powder and sieve. Add in orange zest and mix well. Use finger tips to break the lumps if any.
In another bowl, beat the egg lightly with a hand whisk or electrical mixer. Then add in sugar and salt. Beat until the mixture is fluffy and pale.
Add in vanilla extract (if used) and mix.
Add in flour and baking powder (from step 4). Use a plastic scraper to mix all the ingredients until well combined. You can use technique such as cut, press and scrape to mix.
Then add in the pistachios and cranberries. Mix until well combined and form a dough. At this stage, the dough is quite sticky. So, dust your hands and counter top with more flours before proceeding to the next step.
Transfer the dough to a floured surface. Divide the dough into two equal portions, roll into log shapes (20cm length x 5cm width x 2cm thickness) and then flatten slightly. (refer to note 4)
Place the logs on a baking tray lined with grease-proof paper. Transfer the tray to oven, place at the lower rack and bake at 160°C for 30 minutes or until well risen and firm. If your logs show uneven colour, rotate them at 180 degree towards the last 5 minutes.
Remove from the oven and let it cool for about 10 minutes.
When the logs are cooled, use serrated knife to cut it diagonally into thin slices (0.8cm thickness or lesser). Arrange slices on the lined baking tray, transfer to oven, place at the lowest rack and bake for a further 150°c for 12 minutes (6 minutes for each side) or until slightly golden brown.
Cool on rack and keep in an air-tight container for several weeks.
Note:
Dried cranberries can substituted with dried cherries.
You can substitute pistachios with other nuts (such almonds) or dried cranberries.
After keeping the biscotti for some time, they may turn soft. To crisp them, bake in a preheated oven at 150°c for 5-10 minutes.

Modified, prepared, tried and tested by: Preshana Singh

 

Sadsac’s Almond Biscotti

TRH Sadsac's Almond Biscotti

3 cups plain flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon almond extract
1/2 teaspoon salt
2 cups almonds
4 eggs
2/3 cup of softened room temperature butter

Heat the oven to 180 degrees. Line two large baking trays.
In a large bowl mix flour, salt and baking powder, set aside.
In your Mixmaster add butter and sugar cream till light and smooth.
Add the eggs one at a time beating the between each addition.
Add the vanilla extract and the almond extract beat to combine.
Now fold the dry ingredients to the wet ingredients by hand, just till the flour is incorporated.
Lastly add the almonds mix gently till evenly spread throughout the batter.
Divide your dough equally and place one half of the dough on to a floured board and form a flat long log and place on baking tray do the same with the remaining dough leaving about a 4 inch gap between logs.
Place on the middle rack of the oven and bake for 30 minutes.
Remove from oven and close oven door. DO NOT TURN THE OVEN OFF.
Let the logs cool for 15 minutes then slice at an angle about 1/2 an inch thick or thinner and place lying down back on the baking tray and bake for 10 minutes.
Remove from the oven and turn the biscotti over and bake for another 10 minutes.
Remove from the oven and place the biscotti on a wire rack and cool completely.
Store in an airtight container.
Will keep for more then a month at room temperature. Enjoy

Prepared, tried and tested by:  Sadsac Sadsac

Es’s Vegan Beskuit / Biscotti

TRH Es's Vegan Wholewheat Rusks

Mix together and let sit for ± 10 minutes to thicken up
300ml So nice vanilla soy milk
2 teaspoons white vinegar

Add the following to the milk mixture and mix well
½ cup canola oil
1 cup sugar (I personally use less only a ¾cup , otherwise too sweet for our taste)

Mix together
4 cups whole-wheat flour
8 teaspoons baking powder
1 teaspoon salt (see note below re salted pumpkin seeds, then please use less salt)
1 teaspoon baking soda

4 weetabix – rub between your hands to form crumbs and mix with the dry ingredients.

Add any of the following as per your own preference: Sunflower seeds, sesame seeds, raisons, or any other nuts you like.

Our preference: pumpkin seeds or sunflower seeds and I use ¾-1 cup of seeds, as we just love the seeds in the rusks. 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 then I will reduce the salt with the dry ingredients.

Mix the wet and dry mixture and mix thoroughly, until no more flour or dry spots visible. You can use a big spoon and spatula to mix and scrape the excess from the side of the bowl or if you prefer mix with your hands. In such a case, I would suggest that you put some oil on your hands otherwise it can become rather sticky.

Spray your pan with ”spray and cook” or ”pam” and transfer the mixture to your pan and then flatten it with your oily hands and then mark out the size of the rusks by cutting through it. I have a nifty pan with a cutter so this ensures that I always have evenly sized rusks, but have done it by hand for many many years.

Bake for 18-20 minutes at 400degrees 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, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 200degrees F or till it’s properly dried out (say 5-6 hours).

Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

Prepared, tried and tested:  Esme Slabbert

Baker’s note:  When I bake rusks, I usually make a double recipe as it nicely fits into my pan (see picture) and then I make a second double batch.  This way I have a good stock and also its more economical when drying it out

Gail’s Homemade Rusks

TRH Gail's Homemade Rusks1  TRH Gail's Homemade Rusks2

1kg self-raising flour
250ml jungle oats
250ml coconut
350ml muesli
50ml sunflower seed
3tsp baking powder
Pinch of salt
500 grm margerine I used Rama original
500ml buttermilk
2 eggs (extra large)
250ml brown sugar

Method: beat eggs, sugar and buttermilk melt margarine and add to egg mixture
Mix all dry ingredients together.
Add wet mixture to dry ingredients.
Knead lightly.
Place into square baking pan evening out with your hands and cut into squares.
Bake at 200 deg (180 fan oven) for one hour.
Allow to cool down for approximately 10 minutes.
Turn out onto dry rack.
Once cold then break into squares and place on baking tray.
Place back in oven – heat 80 deg – overnight or between 6 to 7 hours

Recipe from a friend
Prepared, tried and tested by Gail Haselsteiner

Vanilla Health Rusks with Buttermilk

Vanilla Health Rusks with Buttermilk

1 x 600g Ina Paarman’s Vanilla Cake Mix
3 cups (150 g ) All Bran Flakes
2 cups (240 g) rolled oats
1 cup (250 ml) sunflower seeds or chopped almonds or pecans
1 cup (250 g) butter, melted
½ cup (125 ml) canola oil
2 cups (500 ml) buttermilk
2 extra large eggs at room temperature

Method
Adjust the oven shelf to the middle position. Preheat the oven to 180°C. Line the base of a 35 cm x 24 cm x 4 cm deep large black oven pan with baking paper. Toss the Vanilla Cake Mix, All Bran Flakes, oats and sunflower seeds together in a large mixing bowl. Melt the butter in the microwave in a large 1 litre glass measuring jug. Add the oil and buttermilk and mix well. Beat in the eggs. Pour onto the dry mixture and using a spatula stir everything together until well blended. Do not over mix.

Level the mixture in the prepared pan. Mark off the rusks with the help of a ruler and cut through with a knife or pizza wheel.

Bake for 45 minutes. Leave until cool enough to handle. Break or cut rusks into singles and pack these out on a metal cooling rack. Adjust oven temperature to 100°C. Place the rusks back in the oven (on the cooling rack on a baking sheet) and dry out for ± 3 hours.

Leave to cool down completely and store in an airtight container.

Seen on Granny Mouses House/Ouma Muis se Huis

VEGAN RUSKS

TRH 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 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 spoon or spatula 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 placed 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.

Prepared, tried and tested by:  The Recipe Hunter (Cook & Enjoy)

Seed and Nut rusks

seed and nut rusks

This is one square meal in a rusk – and it is a health rusk too, because it is high in fibre and packed with healthy seeds and nuts.
It’s a flexible recipe, so you can easily change the recipe. See the notes below the recipe for some ideas.

Ingredients
Marietjie’s variation, adapted for New Zealand
1,1 kg selfraising flour
1 tablespoon (15 ml) baking powder
1 1/2 (7 ml) teaspoon salt
1 cup (250 ml) oat bran
4 cups wheat bran (4 x 250 ml)
1 1/2 teaspoon (7 ml) anise seed
1/4 cup (60 ml / 50 gram) sesame seed
3/4 cup sunflower seed (180 ml / 100gram ), blanched in boiling water for 30 seconds and drained
2/3 cup (160 ml / 100 gram) pumpkin seed
1/4 cup (60 ml / 40 gram) poppy seed
1/3 cup (90 ml / 60 gram) linseed / flaxseed
1 1/2 cup (375 ml / 140 gram) pecan nuts (2 x 70 gram packets), roughly broken
375 gram butter
3 extra large eggs
1 3/4 cups sugar (450 ml)
600 ml buttermilk
1/2 cup (125 ml) canola oil
1 teaspoon lemon juice
Original ingredients, using South African sizes and measurements
1 kg selfraising flour
1 cup (250 ml) dessicated coconut
5 cups wheat bran (5 x 250 ml)
1 tablespoon (15 ml) baking powder
1 1/2 (7 ml) teaspoon salt
1 1/2 cup (375 ml) seedless sultanas (or use pecan nuts)
1 1/2 teaspoon (7 ml) anise seed
1 cup sunflower seed (250 ml), blanched in boiling water for 30 seconds and drained
1/4 cup (60 ml / 50 gram) sesame seed
1/4 cup (60 ml) pumpkin seed
1/4 cup (60 ml / 40 gram) poppy seed
1/4 cup (60 ml) linseed / flaxseed
375 gram butter
3 extra large eggs
1 1/2 cups sugar (375 ml)
500 ml buttermilk
1/2 cup (125 ml) canola oil
1 teaspoon lemon juice

Method
Line oven pan with foil or baking paper
Sift flour, baking powder and salt together
Add bran, nuts and seeds. Mix well.
Rub butter into the flour mixture. This is easier if cold butter is grated first.
Whisk eggs and sugar together. Add milk, lemon juice and oil to egg mixture and and mix well.
Add fluids to flour mixture and mix.
Spread mixture into the greased tin.
Bake for approximately an hour in an oven preheated to 180°C. Test with a skewer to ensure it is baked throughout before removing from the oven.
Cool slightly before turning the tin out.
Let it cool down, cut into slices, and then cut the slices into blocks.
Dry overnight in a cool oven at about 80°C. Ensure that they dried out completely.

Notes
The original recipe called for sultanas.
Because sultanas harden when dried in the oven, Marietjie replaced it with pecan nuts.
You can leave out the anise seed if you do not like the taste of anise.
You can use five cups of wheat bran if you prefer rusks that are darker in colour.

Source: Marietjie Swart@ rainbowcooking.nz.co
Seen posted by:  Granny Mouses House/Ouma Muis se Huis

Whole Wheat Rusks with Mixed Dried Fruits

TRH T&T Whole Wheat Rusks with Mixed Dried FruitsTried Tested

My favorite Rusk recipe, adjusted to what I can easily find and how we like it. Whole Wheat Rusks with Mixed Dried Fruits

1 c butter
1/3 c oil
2 c boiling water
2 c all purpose flour
2 tbsp baking powder
1/2 tbs salt
2 c whole wheat flour
1 c oatmeal
1 c granola (with or without nuts and fruits)
1/2 c coconut
1 c raisins, cranberries and blueberries
1/3 c sunflower seeds
1/4 c pumpkin seeds
3/4 c brown sugar
1/2 c white sugar

Preheat the oven to 350F. Grease a 11x17x1 inch cookie tray.
Melt the butter by adding the hot water to it, add the oil and set aside.
Sift the all-purpose flour, salt and baking powder together. Add the rest of the ingredients, up to the sugar and mix lightly.
Make a well in the dry ingredients, add the liquids and mix lightly.
Press into the greased baking tray, wet your hands with cold water to smooth the top. Cut into rectangles, it helps to dip the knife into boiled water or melted butter while cutting.
Bake in preheated oven for 40 minutes. Take out, let it cool slightly and cut it again. Wait until the rusks are completely cooled down. Transfer the rusks to 2 large cookie sheets or it can be put directly onto the oven racks.
Dry out for about 3 or 4 hours at 225F. Open the oven regularly so that steam can escape and it will fry out faster.

Prepared, tried and tested by: Haniki En Pieter Theron

 

Mosbolletjies

Mosbolletjies

Ingredients:
1 kg cake flour
20 g instant dry yeast (2 sachets)
120 g (150 ml) Huletts White Sugar
10 ml salt
12,5 ml aniseed
100 g (110 ml) butter
200 ml white grape juice
200 ml lukewarm milk
200 ml lukewarm water

Method:
Mix the flour, instant yeast, sugar, salt and aniseed together.
Place the butter and white grape juice in a saucepan and heat until butter melts.
Allow cooling till body temperature; do not add the milk to the grape juice, as it will curdle.
Add the luke warm water, melted butter and grape juice to the dry ingredients and mix well.
Add the lukewarm milk and knead well until the dough is smooth and elastic.
Place dough on a lightly floured surface, cover with a sheet of plastic and rest for 25 minutes.
Knock down and divide into 40 equal pieces.
Roll each piece into a ball and place against one another in greased loaf pans.
Cover and leave to prove until double in size, about 50 minutes.
Bake in a preheated oven of 180ºC for 35-40 minutes.
Turn out of pan and allow to cool.
Break into pieces and place in a cool oven, 100ºC, to dry out.

Source: http://www.hulettssugar.co.za/