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Heba trail mix rusks
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Heba trail mix rusks

A couple of months ago I saw an ad on Facebook from Banting BLVD. They had a summer starter kit promotion going on with a selection of their products to the value of R570, for only R370. INCLUDING DELIVERY! Now I can’t stress this enough, I love a bargain. Always have, always will. I have tried Heba porridge in the past (I make a mean tuna melt toasted sandwich with their mug bread recipe) so I was happy to try out a few of their other products. 

The following items were included in the box

  • 600 g Heba
  • Erythritol
  • Banting cocoa powder
  • Coconut bread mix
  • Cappuccino muffin mix
  • Vanilla porridge from Happy Being Co
  • A sample of pure collagen
  • Bottle of carb smart mayonnaise


A nice added bonus was the recipe cards in the bottom of the box. Bargain!!

A month or so ago Banting BLVD sent out an email launching their FREE e-recipe book. The little book is filled with very pretty photos and the recipes are  simple to make. Sunday morning I decided to make the Heba trail mix rusks because, Man I miss rusks. I have been making my Ouma’s buttermilk rusks  since forever and know for a fact that nothing compares to the real deal. Don’t get me wrong, I am not one of those people who thinks that there is a miracle Banting version for every single thing out there. Nothing can ever taste like the “real” thing, I know that. But it’s all about managing your expectations. I’m not going to lie to myself and suffer through a piece of so called bread that tastes of nothing but rubbery eggs and coconut.

The thing I miss with these Banting alternatives is texture. If the texture is off, it puts me off. That being said, these rusks were a big surprise. They had a great crunch to them and they were totally dip-able. Yay! Baking Banting goodies can be a costly exercise and when you are disappointed with the end result, it can totally put you off. 

Anyway, back to the rusks. One of my pet peeves is buying something and not having a use for it anymore (I am talking to you, Juicer and Deep fryer). The husband bought me this rusk pan a few years ago at the farmers market and I adore it. It makes portioning your rusks so much easier. I was adamant that I was going to use the pan again so that’s what I did.  

INGREDIENTS

  • 1 packet (200g) Heba
  • ⅓ cup mixed seeds  
  • ¼ tsp Himalayan salt  
  • 3 tsp baking powder  
  • 4 tbsp xylitol
  • 4 eggs  
  • 2 tsp vanilla essence 
  • 500ml buttermilk 

METHOD

  • Preheat the oven to 180°C and line a baking tin with parchment paper.
  • In a mixing bowl, combine all the dry ingredients.  
  • Add the buttermilk, eggs and vanilla essence into the dry mixture and combine.  
  • Pour into a prepared baking tin and transfer to the oven. 
  • Bake for 60 minutes or until a toothpick comes out clean.  
  • Once baked, let it cool down completely before taking out of the tin. 
  • Cut into rusks and transfer to tray, leaving enough space between all the rusks.  
  • Set the oven to fan mode on 110°C  and dry out the rusks for 6-7 hours. 
  • Once you take them out, the rusks might seem a little chewy. 
  • Allow the rusks to cool down completely to crisp up. 

I managed to fill out half of my pan with the mixture. The cutting went well and it was looking positive. So far so good.  Because my rusks were small they didn’t bake for the full hour. I took them out, cut them up CAREFULLY and placed them back into the pan to dry out.  They shrunk quite a bit, but I’m not too bothered by that. I managed to get out 42 pieces, all a beautiful golden brown and the best of all, crunchy. The seeds are tasty and there is no after taste (which I have experienced with other premixes in the past) They aren’t very sweet but after almost 2 years of Banting, it doesn’t bother me so much.  I would totally make these rusks again.


Somebody made a comment on the costing I did for the milk tart recipe earlier in the week. Looks like I’m not the only one who likes to know what stuff costs! The entire recipe came to R 81.79. My pan yielded 42 teeny tiny rusks, but your’s might be totally different depending on the size of the baking pan that you use. We eat two rusks at a time, which means that each portion is R 3.89. Not too bad!

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