Muesli Rusks With Oats Raisins Food

MUESLI RUSKS WITH OATS & RAISINS

Steps:

• Preheat the oven to 180C / 350F
• Sift the flour and salt together in a large bowl and then add the sugar (honey), oats, raisins, sultanas, all the seeds and mix to combine
• In a jug measure out the buttermilk then add the melted butter, 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.

OVERNIGHT OATMEAL (MUESLI)

Steps:

• Combine all ingredients EXCEPT SUNFLOWER SEEDS AND APPLE in a bowl.
• Cover bowl and refrigerate overnight.
• In the morning, chop the apple and stir it in with the seeds (or any others you prefer). Enjoy!
• Notes: You can play a bit with the amount of soymilk in this recipe, since some like it super-thick. If you want it slightly moister, use the 3/4 cup. Or you might want even more.
• I know, getting out the grater for 1/2 tsp orange zest -- but it is so worth it!
• Have fun!

MUESLI

Steps:

• In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.