South African Rusks: Beskuit
When dreaming of the foods that we miss from South Africa, rusks are definitely in our top 3.
We are not the biggest fan of store purchased options, but give us a freshly baked home made version and we are your besties.
These little gems can be eaten all year round, but there is some sort of tradition in our households-as soon as the cold weather hits, this recipe is out and before we know it we are all waiting (im)patiently for them to crisp up during the long 'drying out' process.
We don't like spending hours in the kitchen and quite honestly we don't have those to spare. The recipe is easy to sort of throw together-the long part is the baking, but we always have many household chores to do in-between and during this time, checking on them every hour or so.
I've been playing around with a family recipe for a while-I find rusks so versatile. I like to add flavour and use what I have in my pantry-trying out different nut & seed combinations. I've recently tried out a healthy version-swapping out a few ingredients for healthier substitutes. Let's be honest, a traditional rusk is the ultimate, but hey, this version didn't turn out too bad and always another option if you are looking for something 'healthier' to dip into your morning cuppa or you know, whenever you want.
- 1kg gluten-free flour (I used a mixture of coconut flour, almond meal & gluten free flour or whatever I have in the house)
- 1 1/2 tsp gluten-free baking powder
- 2 tsp himalayan salt, granule form
- 1 C sunflower seeds or a seed mix
- 1 C nuts, of your choice
- 1 C dessicated coconut
- 1,5 C xylitol
- 2 eggs
- 2 C Buttermilk
- 200g coconut oil
- 300ml coconut cream
- 10ml almond essence
- A deep baking dish & additional ones for the drying out process
- Before starting, I like to pre-heat the oven on 180 degrees
- Sieve & mix all dry ingredients together in a large bowl
- In a pot melt the coconut oil, coconut milk & the almond essence
- whilst the above is on the stove, beat the eggs & the buttermilk together, by hand
- mix the two lots of wet ingredients with the dry ingredients, slowly and alternating the two until well mixed.
- lightly grease a baking dish and transfer the mixture into this dish. Bake for 45 minutes at 180 degrees
- Remove & allow to cool, then cut into pieces (whatever shape you best prefer your rusks). Transfer these onto baking sheets and return them to the oven, drying them out at 100 degrees. This drying process can take up to 4 hours, I always make sure I have household chores to do the day I make rusks (multi-tasking at its best). You can check on them every hour and turn off the oven when you are satisfied-I like mine golden and crunchy so once i'm satisfied I normally switch off the oven, but leave them in to cool.