If you’re looking for a super easy, delicious, tasty, and awesome Whole Wheat Weetabix Rusks, then this will be the one. You can make this regular or Vegan.
Weetabix is a breakfast cereal produced by Weetabix Limited in the United Kingdom. It comes in the form of palm-sized wheat biscuits. Variants include organic and Weetabix Crispy Minis versions. The UK cereal is manufactured in Burton Latimer, Northamptonshire, and exported to over 80 countries.
You can make this the standard/regular way or veganize it if you prefer. This is a true hit in our family and I bake this on a regular basis!
- 625ml regular Milk. I only stock 1% so that’s what I use, but feel free to use whatever you prefer. You can use: So nice vanilla soy milk or any nut milk to make it vegan.
- 2 teaspoons white vinegar OR you can use 2 1/2 cups of buttermilk if you bake the standard and regular versions.
- 1 cup canola oil
- 2 cups sugar: We prefer it less sweet, so I only use 1 1/2 cups
- 8 cups whole-wheat flour
- 18 teaspoons baking powder
- 1 1/2 teaspoons salt (if you use salted pumpkin seeds, then use less salt)
- 2 teaspoons baking soda
- 8 Weetabix – crushed between your hands to form crumbs and mix with the dry ingredients.
- Add 1 cup Sunflower seeds or pumpkin seeds or a mixture of any nuts you love.
- Firstly, if you do not use buttermilk, mix the milk and vinegar, and after ± 10 minutes add the oil and sugar and set aside.
- Mix the rest of the ingredients together in a large bowl and blend together.
- Make a well in the dry ingredients and then add the wet mixture and mix thoroughly, until no flour or dry spots are visible.
- I only use a spatula to mix and scrape the excess from the side of the bowl.
- Should you wish to mix it by hand, then you should put some oil on your hands otherwise it can become rather sticky.
- Spray your pan with ”spray and cook” or ”Pam cooking spray”.
- Transfer the mixture to your pan and then flatten it with your oily hands and then mark out the size of the rusks by cutting through it.
- I have an awesome biscotti pan with a cutter so this ensures that I always have evenly sized rusks (60 pieces per pan), but I have done it by hand for many years.
- Bake for 18-20 minutes at 400F (200C), and it should have a nice brown baked color
- When inserting a baking pin, it should come out clean.
- Take it out and leave it on the counter till cold, and break open the pieces and place it on a cooling rack which you put in a baking tray and dry overnight at 190F or till it’s properly dried out (say 5-6 hours).
- Let it cool down, and then store it in an airtight container, or pack it in zip lock bags and enjoy.
- When I bake rusks, I always make this recipe twice, one with pumpkin and one with sunflower seeds.
- Each 8 cups mixture fits into my rusk pan (see picture).
- A very old recipe that I have adjusted, adapted, and modified numerous times, but it’s always a hit and a treat in our household.
- You can make this the standard way or veganize it as you wish.
Prepared, tried, and tested by Esme (blogger and owner) of The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 2
- Calories: 232
- Sugar: 2
- Sodium: 773
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 4
- Protein: 7
- Cholesterol: 3
Keywords: rusks, biscotti, whole wheat, weetabix