Seed and nut rusks (saad en neut beskuit) | Rainbow Cooking

Ingredients

• 1,1 kg selfraising flour
• 1 tablespoon (15 ml) baking powder
• 1 1/2 (7 ml) teaspoon salt
• 1 cup (250 ml) oat bran
• 4 cups wheat bran (4 x 250 ml)
• 1 1/2 teaspoon (7 ml) anise seed
• 1/4 cup (60 ml / 50 gram) sesame seed
• 3/4 cup sunflower seed (180 ml / 100gram ), blanched in boiling water for 30 seconds and drained
• 2/3 cup (160 ml / 100 gram) pumpkin seed
• 1/4 cup (60 ml / 40 gram) poppy seed
• 1/3 cup (90 ml / 60 gram) linseed / flaxseed
• 1 1/2 cup (375 ml / 140 gram) pecan nuts (2 x 70 gram packets), roughly broken
• 375 gram butter
• 3 extra large eggs
• 1 3/4 cups sugar (450 ml)
• 600 ml buttermilk
• 1/2 cup (125 ml) canola oil
• 1 teaspoon lemon juice
• 1 kg selfraising flour
• 1 cup (250 ml) dessicated coconut
• 5 cups wheat bran (5 x 250 ml)
• 1 1/2 cup (375 ml) seedless sultanas (or use pecan nuts)
• 1 cup sunflower seed (250 ml), blanched in boiling water for 30 seconds and drained
• 1/4 cup (60 ml) pumpkin seed
• 1/4 cup (60 ml) linseed / flaxseed
• 1 1/2 cups sugar (375 ml)
• 500 ml buttermilk