This recipe was taken from the Shapemag


Make one batch of  healthy and easy Low GI rusks to last the month!
Makes 60 rusks


1 cup oat bran
1 cup sultanas
2 cups cake flour, sifted
2 apples, peeled and grated
5 t baking powder
1 cup ‘lite’ margarine
1 t bicarbonate of soda
2 cups low-fat fruit yoghurt, any flavour
2 cups bran
1 t salt
2 cups high-fibre bran cereal
1 egg
2 cups whole-wheat ProNutro
1 t vanilla essence
1 cup sugar


  1. In a large bowl, mix all the dry ingredients, except the sugar.  Add the sultanas and the grated apple and with a wooden spoon lift up the mixture a few times to incorporate air.
  2. Melt the margarine and sugar.  Pour onto the dry ingredients.
  3. Mix the yoghurt, egg and vanilla.  Add to dry ingredients.
  4. With a wooden spoon, mix the yoghurt mixture into the dry ingredients until just blended.  Add low-fat milk if too stiff.  The dough should not be sloppy, but soft enough to spoon into pans.
  5. Spoon into two sprayed bread pans and bake for 30 minutes at 180˚C.  Turn down the heat to 150˚C and bake for 45 minutes.
  6. Cut into 30 fingers per loaf and dry the rusk in a slow oven at 100˚C for 2 – 3hours.
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