Easy Muesli Rusks with Oats, Seeds & Raisins

Name: Muesli rusks with oats, seeds and raisins
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Ingredients: 2 cups Self-raising flour; 1 ½ cups Oats; 1 ¼ cups Maple syrup (or sugar); 1 cup Oat milk or soy milk (Converted to buttermilk by adding 1 tablespoon of apple cider vinegar); 2 Chia seed eggs (1 tablespoon of chia seeds mixed with 2.5 tablespoons of water for 1 egg); ½ cup Oil; 1 tsp Salt; ½ cup Raisins; ⅓ cup Dates (Chopped); ⅓ cup Sunflower seeds; ⅓ cup Pumpkin seeds; ¼ cup Flax seeds

Contents

South Africans love having rusks with their morning coffee. Rusks are essentially flavoured bread that is double-baked.

Adding some extra nutritional value to your already loved treats is such an uplifting thing to do. By adding seeds to these rusks, you change them slightly from a naughty treat to something with more of a health punch.

They have been dried in South Africa since the late 1690s as a way of preserving bread, especially when traveling long distances without refrigeration. Their use continued through the Great Trek and the Boer Wars through to the modern day. Rusks are typically dunked in coffee or tea before being eaten.

Because they are a hard dry biscuit many prefer to dunk their rusks in their coffee or tea before taking a bite.

Rusks are known across the world by different names and many different countries enjoy a similar treat. For instance Skorpor are a Swedish form of rusk. In Turkish, rusk is called peksimet. In Italy, they are called fette biscottate. Zwieback is a form of rusk in Germany. Double baked bread in Indonesia is called “bagelen”.

These muesli rusks made with vegan buttermilk, oats, seeds & raisins, are an absolute treat! It is so lovely to make them during the holiday season. It is a tradition to have freshly baked rusks ready at any time as a treat for unsuspected visitors.

Muesli risks with woads seeds and raisins

Oats

Lowers blood sugar levels.
Provides antioxidants.
Promotes healthy bacteria in your gut.
Helps you to feel full to manage your weight.
Relieves skin itching and irritation.

Flax Seeds

Loaded with nutrients.
There are two types, brown and golden, which are equally nutritious.
Just one tablespoon provides a good amount of protein, fiber and omega-3 fatty acids, in addition to being a rich source of some vitamins and minerals.
Lowers cholesterol levels.
Controls blood sugar.
Lowers blood pressure.
Great in cooking to substitute for an egg.

Pumpkin Seeds

Pumpkin seeds are rich in vitamins and minerals like manganese and vitamin K, both of which are important in helping wounds heal.
They also contain zinc, a mineral that helps the immune system fight bacteria and viruses.
Pumpkin seeds are also an excellent source of: Phosphorus.
Improves heart health.
Blood sugar levels.
Fertility.
Sleep Quality.

Muesli risks with woads seeds and raisins

Sunflower Seeds

Inflammation: For those with short-term or chronic inflammation, sunflower seeds can offer anti-inflammatory benefits. Sunflower seeds contain vitamin E, flavonoids, and other plant compounds that can reduce inflammation.
Improving heart health: Sunflower seeds are rich in ‘healthy’ fats, including polyunsaturated fat and monounsaturated fat.
Immune system: Sunflower seeds contain both zinc and selenium.
Brain function: Sunflower seeds contain vitamin B6. It improves mood and concentration and enhances memory.
Sunflower seeds also help to ease symptoms associated with premenstrual syndrome (PMS).
Sunflower seeds are a good source of thiamine ( vitamin B1 ). Thiamine helps to breakdown carbohydrates, proteins and fats present in our food into energy. They also help in muscle building. A handful of sunflower seeds can give you instant energy when consumed.
Good for our skin: Consuming sunflower seeds keep our skin glowing. Antibacterial and antifungal activity of these seeds also prevents infections, thus keeping our skin clear. Oleic and linoleic acids, present in sunflower seeds help in the formation of collagen and elastin, speeding up wound healing. They also prevent the formation of scars.

Chia Seeds

Bone health: Chia seeds are high in several nutrients that are important for bone health, including calcium, phosphorus, and magnesium.
Chia seeds helps with chronic inflammation.
Stabilises blood sugar.
Good plant-based protein: Two tablespoons of chia seeds contain 4 grams of protein.
Chia seeds are a nutritional power-house.

Vegan muesli rusks

Raisins

Raisins are loaded with insoluble dietary fibres.
Immune system: They have essential nutrients like vitamins and minerals as well as other compounds, such as antioxidants and polyphenols.
Anti-inflammatory: Raisins are helpful with providing pain relief caused by inflammatory problems such as arthritis and gout. This is because of the presence of antioxidants and polyphenols.
Due to the iron in raisins, it helps induce sleep, relaxes your body, and keeps you calm.

Why make these muesli rusks?

They make your house smell delicious.
They are filled with healthy seeds and grains.
They lasts for a long tine.
Lovely treat to give to guests.
Works well as gifts.
This recipe makes a big batch.

Vegan muesli rusks

AuthorGypsyCategoryBreakfast, SnackDifficultyIntermediate

These vegan Muesli Rusks made with oats, seeds and raisins is a must this holiday season! They keep really well in an airtight container and tastes amazing! They have all the qualities of a healthy moreish snack!

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

2 cups Self-raising flour

1 ½ cups Oats

1 ¼ cups Maple syrup (or sugar)

1 cup Oat milk or soy milk (Converted to buttermilk by adding 1 tablespoon of apple cider vinegar)

2 Chia seed eggs (1 tablespoon of chia seeds mixed with 2.5 tablespoons of water for 1 egg)

½ cup Oil

1 tsp Salt

½ cup Raisins

⅓ cup Dates (Chopped)

⅓ cup Sunflower seeds

⅓ cup Pumpkin seeds

¼ cup Flax seeds

Preheat the oven to 180C / 350F.

Make the vegan buttermilk
Mix 1 tablespoon of apple cider vinegar with a cup of oat milk. Let it sit for 5 - 10 minutes to thicken and curdle. Soy milk is the best option for buttermilk, but I wanted to use oat milk for this recipe. Oat milk does not curdle as well as soy milk does.

Make two chia seed eggs (or use 2 normal eggs if not vegan)
2 tablespoon chia seeds + 5 tablespoons water
Stir and let rest for 5 - 10 minutes to thicken. It should be gel-like and thick.

Mix the all-purpose flour, oats and salt together in a large bowl.

Add the maple syrup, raisins, chopped dates, and seeds together well to combine.

In a bowl measure out the vegan buttermilk then add the chia eggs and oil and whisk to combine.

Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash more buttermilk. It should be fairly sticky.

Empty the mixture into a rectangular baking tin that has been lined with baking paper and approx. 23cm x 33cm with a 3 – 5cm rim. Spread it out to evenly in the tin.

Bake for 45 minutes and until golden brown. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Remove and allow to cool.

When the rusks are cool, remove the paper and place on large board.

Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk.

Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.

I used a dehydrator overnight and they were ready for morning breakfast!

These are delicious with strong dark coffee! Dip them in your coffee and enjoy.

Ingredients