For the Muesli, blueberry rusks recipe, use muesli that’s been oven-roasted–it has more flavour and aroma.
Enough for 14 – 16 pieces
• 1 x basic gluten-free buttermilk rusk recipe
• 190 g (375 ml) muesli
• 1 x 100 g packet dried blueberries
Follow the method for the basic gluten free butterscotch recipe until just before adding the wet ingredients to the dry. Add dried blueberries and muesli to the dry ingredients. Add the wet ingredients and mix through. Spoon the batter into a round 25 cm diameter cake tin or 20 x 12 cm bread tin that has been well-coated with non-stick cooking spray. Bake for 50 – 60 minutes or until a test skewer comes out clean. Allow to cool and turn out. Using a serrated knife, cut the rusks into portions of your preference. Place on a cooling rack and dry in a 60 ºC oven for 4 hours, or overnight in warming drawer.
More Rusk Recipes
Edition SARIE FOOD April / May 2014 | Story Rusks with buttermilk|Recipe Muesli, blueberry rusks