Whole Wheat Buttermilk Bran Rusks
A classic South African breakfast favourite, these whole wheat buttermilk rusks get a healthy kick from some added bran, seeds and dried fruits.
If you don’t live in South Africa you may be asking yourself right about now, what the hell a rusk is. In essence, it’s pretty much our version of biscotti. They are super moreish and crunchy, last forever and are best dunked into tea and coffee in the morning, which helps to soften them up a little for easy eating.
When made with whole, nourishing, ingredients they are a fantastic breakfast or snack on the go. Here we cut the sugar right down, add buttermilk for flavour and richness, and swap out some of the cake flour for whole wheat before adding a variety of omega 3 and vitamin packed seeds and pulses, and superfood goji berries.
Don’t get bogged down on the fine details here as the fillings are simply suggestions, and any dried fruit or nut will work. If you a die hard chocoholic but want to keep things healthyish, add some cacao nibs for a crunchy chocolate vibe! Head over to The Culinary Cartel Instagram, where we cook this recipe break down the building blocks of a rusk, to allow you the freedom to mix and match, and build the recipe around your dietary needs.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
We haven’t tried making this with gluten-free flour yet, if you do, make sure to tag us on Instagram!