Recipe Image
Servings:
12
Mango Date Brown Flour Muesli Rusks
These Mango Date Brown Flour Muesli Rusks are perfect breakfast rusks as they are so full of healthy goodness, quick and easy to eat if you’re in a bit of a rush and you can even take them with you. Great for a snack at work or an afternoon snack for the kids!
Total Time
7hr 30min
4.0
2 Ratings
Author: Berry Sweet Life
Servings:
12
Ingredients
Dry Ingredients
•
4
cups
Brown Sugar
•
1/2
cup
Cake Flour
•
1 1/2
cups
Oat Bran
•
1
cup
Old Fashioned Rolled Oats
•
1
tsp
Simply Organic Cinnamon, Ground
•
1
tsp
Dry Mixed Spice
•
1/2
tsp
Ground Nutmeg
•
1/2
tsp
Salt
•
1/2
tsp
Baking Powder
•
1
cup
Dates
, roughly chopped
•
1
cup
Dried Mangoes
, roughly chopped
•
1/2
cup
Pepitas
•
1/2
cup
Sunflower Seeds
Wet Ingredients
•
2
Eggland's Best Classic Eggs
•
3/4
cup
Butter
, melted
•
1/2
cup
Coconut Oil
•
1/3
cup
Honey
•
1
cup
Plain Greek Yogurt
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Grease and flour a 12x9-inch baking pan which is 2-inches deep.
3.
In a large bowl stir in the
Brown Sugar (4 cups)
,
Cake Flour (1/2 cup)
,
Oat Bran (1 1/2 cups)
,
Old Fashioned Rolled Oats (1 cup)
,
Simply Organic Cinnamon, Ground (1 tsp)
,
Dry Mixed Spice (1 tsp)
,
Ground Nutmeg (1/2 tsp)
,
Salt (1/2 tsp)
,
Baking Powder (1/2 tsp)
,
Dates (1 cup)
,
Dried Mangoes (1 cup)
,
Pepitas (1/2 cup)
and
Sunflower Seeds (1/2 cup)
. Stir in the dried fruit and seeds.
4.
In another bowl, lightly beat the
Eggland's Best Classic Eggs (2)
then add
Butter (3/4 cup)
,
Coconut Oil (1/2 cup)
,
Honey (1/3 cup)
,
Plain Greek Yogurt (1 cup)
and mix well. Pour the wet ingredients into the dry ingredients and mix well. The mixture should be thick and sticky, be sure to incorporate all the flour!
5.
Press the mixture firmly and evenly into the baking pan.
6.
Place in the middle of the oven and bake for 1 hour or until the rusks are going golden brown.
7.
Cool on a cooling rack for about 20 minutes.
8.
Using a sharp serrated knife and cut the rusks into oblongs about 0.7 inch x 2.3 inch.
9.
Place the rusks on two large baking trays and bake for about 6 hours at 160 degrees F (70 degrees C) until they have dried out all the way through. Cool completely on cooling racks and then store in airtight containers and keep in a cool dry place. Enjoy with tea!
Nutrition Per Serving
CALORIES
768
FAT
30.4 g
PROTEIN
9.8 g
CARBS
120.7 g
