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
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5 from 1 vote

Coconut And Cranberry Rusks

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


  • 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


  • 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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