Seed, Nut & Raisin Buttermilk Rusks

Ingredients

• 6 cups self-raising flour
• 1 cup Almond flour
• 2 cups Oats
• 5 cups All Bran flakes
• 1 and 1/2 cups brown sugar
• 1 cup sunflower seeds
• 1 cup mixed chia and flax seeds
• 1 cup flaked or chopped almonds
• 100 g coconut flakes
• 200 g Raisin and Cranberry mix
• 1 tsp baking powder
• 1 tsp salt
• 4 eggs, beaten
• 500 ml buttermilk
• 500 g butter

Steps

1. Mix all the dry ingredients together in a large mixing bowl or pot. Melt the butter and mix it with the buttermilk. Whisk the eggs and stir slowly into the buttermilk and butter mix.
2. Make a hole in the centre of the dry mix and pour in the combined wet mix. Use a wooden spoon to mix together, then spoon into a large greased baking pan. Spread and smooth out with palm of hand.
3. Bake at 180 C for 30 – 40 minutes, or until the top has a golden colour. Leave it in the baking pan and cut into pieces with a large knife, then carefully remove with an egg lifter and transfer to two oven trays lined with baking paper. The mix is very crumbly at this stage so work carefully. Return the rusks to the oven, set to 50 or 60 C temperature mark and slow bake for the next 12 hours, or overnight.
4. Turn out the baked rusks and store in an airtight container. Yields 48 large rusks.