Recipe For Coconut And Cranberry Rusks

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
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Coconut And Cranberry Rusks

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 sugar - I used fructose
  • 125 g butter melted
  • 125 g plain yoghurt
  • 1 egg beaten

Instructions

  • 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

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I am on leave until the 6th of January and will reply to blog comments then. 
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38 thoughts on “Recipe For 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

  2. 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!

  3. These rusks look good Tandy! I’m not a breakfast person either. My stomach just can’t handle too much food until 11am or so but these rusks would be a good alternative! Happy New Year to you and your loved ones! 😀

  4. 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!

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

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