RUSKR E C I P E S

BestS O U T H - A F R I C A N

Enjoy!

Preheat oven to 400 degrees.

In a large mixing bowl, thoroughly mix the dry ingredients.

Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.

TTurn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.

Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.

Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.

The finished rusks should be very dry and hard.

Cool and store in an airtight container.

Rusks will keep for weeks.

DIRECTIONS

cups unbleached white flour

cups bread flour, whole wheat, coarsely ground if possible

cup sugar

teaspoon salt

teaspoon baking powder

teaspoon cinnamon

cup butcup butter, melted

eggs

cup buttermilk

teaspoon pure vanilla extract

teaspoon pure almond extract

221½

21½½

2¾

22

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INGREDIENTS

YIELDS

2 DozTAKES

90min

Enjoy!

Grease with butter two small size square baking pans or you can use a large size square pan ( buy it here ). Sift the flour with the baking powder and salt, then set it aside.

Whisk the olive oil with the caster sugar approximately 5 minutes or until fluffy and pale in color. Add the turmeric powder, vanilla essence and mix well.

AAdd the eggs one at a time, beating for 1 minute after each addition. If possible, use electric hand mixer for the purpose.

Add half the flour, fold gently. Then add the remaining flour and fold until combined nicely.

Pour the cake batter into the prepared pan. Bake in a preheated oven at 180 C for 30 minutes, or until a toothpick comes out clean.

Turn the cake onto a cooling rack and let it cool for 10 - 15 minutes. Then, using a sharp knife, cut it down the middle, then into 1/4 inch thick strips.

Divide each strip into 2 - 3 rectangular pieces (rusk) depending upon the size of the strip.Arrange the rusks on a baking sheet, and put the sheet back into the oven.

Bake at 150 C for 15 minutes. Turn them over and bake the other side for another 15 minutes. If they need more time in the oven, turn down the heat a little bit and let them bake for slightly longer until they are golden brown and crisp on all sides.

RRemove on to a wire-rack and let them cool. Store in an airtight container.

DIRECTIONS

Cup all-purpose flour (maida)

tsp baking powder

pinch of salt

pinch of turmeric powder (optional)

tbsp olive oil

1/2 Cup olive oil

eggs, eggs, at room temperature

Cup castor sugar

tsp vanilla essence

tsp green cardamom powder

22 1 1 4 16 6 1 11

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INGREDIENTS

YIELDS

2 DozTAKES

80min

Enjoy!

Preheat oven to 180 C

Mix together the flour, salt, baking powder and sugar into a large bowl.

Rub in the butter until breadcrumb consistency.

Beat together the eggs and buttermilk then mix into the dry ingredients.

Mix in the Jungle EneMix in the Jungle Energy Crunch Granola and cranberries then press the mixture firmly into a lined square baking tin.

Bake for about 1 hour or until golden and a skewer comes out clean.

Remove from the oven and slice into rusks.

Turn the oven down to 90C.

Place the cut pieces onto flat baking trays and dry in the oven with the door slightly ajar – this will take about 4 hours.

Store in an air-tight container and serve with hot tea or coffee.

DIRECTIONS

cups self-raising flour

tsp baking powder

tsp Salt

¾ cup brown sugar

250g Butter, diced

2 Eggs

1 1 ½ cups buttermilk

150g Jungle Energy Crunch Granola

50g dried cranberries

4 1 ½ ¾

1 21.5 1.5 1 1

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INGREDIENTS

YIELDS

2 DozTAKES

4hours

Enjoy!

PRE-HEAT your oven to 180C and prepare a baking tray with greaseproof parchment paper.

MIX your flour and baking powder in a bowl.

ADD your egg and fruit puree and mix together to form a dough.

TTAKING walnut sized pieces, roll the dough into sausages, place each piece on your baking tray and then flatten the top with your fingers so that you create a flatter surface and rectangle shape (this means the rusk will be a nice shape and easy for your baby to hold). Continue until you have used up all your dough.

It should make approximately 12 biscuits.

OPTIONAL: you can dust the top of each biscuit with an extra flavour – cinnamon or orange zest are great flavours, but I also love some grated parmesan to make a cheesy savoury biscuit.

BAKE in the oven for approximately 30-40mins until golden brown and hard.

REMOVE from the oven and allow to cool on a wire rack. The biscuits usually keep for over a week in an airtight container. The perfect snack!

DIRECTIONS

tablespoons fruit puree or apple sauce

egg

cups flour

½ teaspoon baking powder

Optional: cinnamon powder, parmesan, orange zest

41 2 ½

*

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INGREDIENTS

YIELDS

1 DozTAKES

60min

Enjoy!

Preheat your oven to 180C and Melt the butter.

Beat the eggs, buttermilk and xylitol.

Mix together all the dry ingredients except the psyllium husk, and add the melted butter. Mix it through with a wooden spoon.

Mix the Mix the rest of the wet ingredients together and add the bowl. Lastly add the psyllium husk. Stir the mixture well and then allow it to rest for a few minutes so that the liquid is absorbed.

Divide evenly into 3 bread pans which are lined or greased.

Bake at 180C for 40 minutes, then turn the oven down to 160C and bake for a further 8 minutes.

Take them out of the oven, out of the pans and place them on a drying rack. Allow them to cool then cut them into your preferred portion sizes.

Place the pieces back into your oven to dry, at 80C for 8 - 10 hours. Keep the oven door slightly open with the back of a spoon.

DIRECTIONS

Cup Ground Almonds

Cup Almond Flour1

Cup Coconut Flour

Cup Seed Mix

Cup Ground Seed Mix

Cup Sunflower Seeds

Cup DesiCup Desiccated Coconut

Cup Crushed Pecan Nuts

30ml Psyllium Husk

20ml Baking Powder

3 Extra Large Eggs

500ml Buttermilk

Cup Xylitol

1 1 Tbsp Xylitol

300g Soft Butter

1 1 ½

1 1 ½

½½ ½

1 1 31½

111

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INGREDIENTS

YIELDS

1 DozTAKES

60min

Enjoy!

Preheat oven to 350°; line a cookie sheet with parchment paper.

Pour dough out onto parchment paper and form into a 4x13-inch log.

Bake 25 minutes.

Take out of the oven, reduce heat to 300°, slide the parchment paper and biscotti onto the counter or cutting board.

SliSlice into 15 pieces.

Place another piece of parchment onto the cookie sheet; lay the biscotti cut side up.

Bake 12 minutes.

Let cool completely.

DIRECTIONS

Pack brownie mix

Cup chocolate chips

Cup vegetable oil

Large eggs

Cups all-purpose flour

Cup walnuts, chopped

Optional - Optional - White, milk or dark chocolate melted

11/21/331.51**

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INGREDIENTS

YIELDS

15pieces

TAKES

60min

Enjoy!

Preheat the oven to 350 degrees. Prep a baking sheet by lining it with parchment paper.

In a medium bowl, stir together the flour, cardamom, baking powder, baking soda, and salt and set aside. Beat the eggs in a small butter and set these aside as well.

Using an electric miUsing an electric mixer, beat the butter until creamy, then gradually add the sugar while continuing to beat, letting the combination take on a light appearance. Add the sour cream, almond extract, and the prepared eggs, and beat to combine. Reduce the speed to low and begin to add the flour, adding it gradually and allowing a soft dough to form. Add the almonds and beat just until combined.

PlaPlace the dough on the parchment paper in the form of three logs, each about a foot long. The dough is sticky and the rusks are rustic, so don’t worry too much about a smooth appearance at this step. Press them down to flatten slightly, then bake until they’re light brown and firm, about 25 to 30 minutes.

Remove from the oven and leave on the baking sheet to cool a little while you go about your business. After about 10 or 15 minutes or so, when they’re cool enough to touch but still warm, cut each log into diagonal slices about 3/4-inch thick. Turn the slices so they’re flat on the baking sheet and return to the oven to bake for another 8 to 10 minutes.

Turn them over and toast the other sides for 8 to 10 minutes, then cool.

DIRECTIONS

Cups all-purpose flour

teaspoon ground cardamom

teaspoon baking powder

teaspoon baking soda

teaspoon salt

large eggs

cup butcup butter, softened

cup sugar

cup sour cream

teaspoon almond extract

cup slivered almonds

3½1 1 ½ ½ 2½½

1 ½

1 ½

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INGREDIENTS

YIELDS

3 DozTAKES

80min

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