One of the best parts of our recent trip to Mozambique? Sitting on the deck with coffee and rusks, watching the sun rise over the Indian Ocean.
What a sublime way to start the day.
On the drive back home, I asked my husband Did we appreciate that enough?
Because having my tea and rusk this morning, while I packed school bags and
yelled at reminded the kids to brush their teeth, wasn't quite the same!
Whether is time in a game park, camping in the 'Berg, or a trip to the coast like we've just done; having rusks in the morning is so very South-African, isn't it?
It's just what you need before going on a dawn game drive, or heading down to the beach for an early morning swim.
These are the rusks I made for the trip. They saw us through until the second last day.
When the coffee and rusks ran out, it was time to come home!
Seed & Nut Rusks
Recipe by Tea, Cake & Create
Preheat the oven to 180'C. Grease and line a large shallow baking tray with baking paper (eg. a 40 x 25cm cookie tray)
250g cake flour
200g wholewheat flour
50g coconut flour
200g brown sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
50g rolled oats
100g sunflower seeds
100g mixed seeds (pumpkin, linseed, chia, sesame, etc)
100g raw almonds, roughly chopped
40g desiccated coconut
2 extra large eggs, lightly beaten
250ml canola oil
Mix all the dry ingredients together in a large bowl.
Make a well in the centre, and stir in the eggs, oil and buttermilk.
Mix until well combined.
Spread the dough into the prepared baking tray.
Bake for approximately 30-35 minutes or until golden brown.
Remove from the oven and allow to cool.
When cool, remove from the baking tray, slice lengthways into three long rectangles, then slice each rectangle into fingers, about 2cm wide.
Arrange these on cookies trays, slightly spread apart. Dry out in a warm oven (3-4 hours at 70'C).
Remove from the oven once crisp.
Enjoy dunked in tea of coffee, preferably with your feet up in front of a great view!