Coconut And Cranberry Rusks

~ Tandy

I am not good at breakfast! I tend to eat fruit to stave off the hunger until I really feel like eating a bowl of granola or making myself two soft boiled eggs with my egg boiler. Then the other day I took rusks to work and I decided that it was a great snack to have sitting on my desk for when I felt peckish, and when I did not feel like getting up to make breakfast. Basically I am lazy about food at work! I will continue to make different flavours of rusks but this week I decided to make rusks using spelt flour with the addition of coconut and cranberries. The spelt is not very pronounced in these coconut and cranberry rusks and I will make a batch using more until I can taste the spelt. In the meantime, I made a batch of rusks and within 2 days they were devoured – clearly Dave likes the fact that they are on his desk as much as I do.

Coconut And Cranberry Rusks
Coconut And Cranberry Rusks
Print Recipe
5 from 1 vote

Coconut And Cranberry Rusks

Recipe Category: Baking, Breakfast
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 250 g self-raising flour
  • 1.25 mls baking powder
  • 2.5 mls fine salt
  • 25 g spelt flour
  • 55 g cranberries
  • 35 g dried apricots sliced
  • 25 g blanched hazelnuts chopped
  • 15 g desiccated coconut
  • 85 g fructose
  • 125 g butter melted
  • 125 g plain yoghurt
  • 1 egg beaten

Method

  • Preheat the oven to 180° Celsius
  • Line a loaf tin with baking paper
  • Place the dry ingredients into a large mixing bowl
  • Mix together the butter, yoghurt and egg
  • Make a well in the centre of the dry ingredients and pour in the liquid ingredients
  • Mix until well combined
  • Pour the batter into the loaf tin and push the cranberries under the batter so that they don’t burn
  • Bake for 45 minutes
  • Remove from the oven and leave to cool completely on a wire rack
  • Preheat the oven to 40° Celsius
  • Cut into chunks and bake for 3 hours to dry out

Click on the links for conversions and notes.

I am on leave until the 6th of January and will reply to blog comments then. 
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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

41 thoughts on “Coconut And Cranberry Rusks”

  1. There is no better compliment than when your baking gets devoured in a matter of a few days. I have to get this recipe a try asap xx

    Reply

  8. Hi Tandy, this sounds quite tasty… I bet it was quickly gobbled down and enjoyed! I must try baking with spelt… that is on my list of things to do now I’m retired. Happy new year to you, my friend and thank you for sharing inspiring recipes and other posts!

    Reply

  12. When I’m working, I always keep rusks in my desk drawer for breakfast. These get a definite hands-up from me and I will bake them soon!

    Reply

  13. Happy New Year to you. Wish this year brings to the warmth of love and olluminates your path of life towards a positive direction

    Reply
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