Recipe For Peanut Butter And Chocolate Rusks

The other morning we woke up to discover that the water had been turned off at home due to some work that the water department was doing on the pipes down the road. Thankfully I had water in the upstairs kettle as I do not get out of bed without a cup of coffee inside of me. The other thing that needs to happen before I leave home is a shower! But, no water meant no shower! Thankfully we are members of a gym and so I decided to grab a quick training session and shower there before heading to work. I chose to skip my 15 minutes of elliptical walking to warm up as I was short on time. I wanted to leave the gym by 7h30 and I did my weight training and stretching before grabbing a shower. I drove down the road to work and got stuck into my day. It was only when I was driving home that I realized I had not eaten anything before going to gym. Dave and I do not eat starch at night and so I am not sure where I found the energy to get through my session. What I do know is that the 4 kilometres I walk on the elliptical would have seen me passing out without any food inside of me. I decided there and then that I would keep a batch of rusks in my gym bag for times when I need to fuel up before training. These peanut butter and chocolate rusks got the thumbs up from Dave and I love them. They are full of flavour and of course a healthy treat! If you don’t have spelt flour use more of the self-raising flour, or add an alternative of your choice.

Peanut Butter And Chocolate Rusks
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Peanut Butter And Chocolate Rusks


  • 200 g self-raising flour
  • 1.25 mls baking powder
  • 2.5 mls fine salt
  • 75 g spelt flour
  • 100 g dark chocolate finely chopped
  • 85 g sugar - I used fructose
  • 55 g peanut butter I used smooth, sugar and salt free peanut butter
  • 1 egg beaten
  • 125 g plain yoghurt
  • 125 g butter melted


  • Preheat the oven to 180° Celsius
  • Line a loaf tin with baking paper
  • Place the dry ingredients into a large mixing bowl and mix
  • Add the peanut butter and mix in
  • Mix together the egg, yoghurt and butter
  • 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
  • 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


If you use a peanut butter that is salted and / or contains sugar, adjust the ingredients accordingly

Click on the links for conversions and notes

What I blogged:


Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.

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