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Macadamia and cranberry rusks

These macadamia and cranberry rusks are the perfect treat to pair with your morning tea or coffee! And how can we pass up the opportunity to make a local favourite?

MAKES 16–20 // COOKING TIME 1 hour 10 min

¼ cup sesame seeds
¾ cup flaxseed
⅓ cup macadamias, chopped
¼ cup almond flour
¼ cup fine desiccated coconut
⅓ cup cranberries
1 tsp cinnamon
Pinch nutmeg
Pinch salt
4 large eggs
¼ cup coconut oil, melted
1 tsp bicarbonate of soda
1 tsp apple cider vinegar
½ cup warm water
1 tsp baking powder
1 tbsp honey

1. Preheat oven to 180°C. Line an 18 × 8.5 cm loaf pan with baking paper.
2. Grind the sesame and flaxseed together in a coffee grinder until the mixture starts to resemble wet sand. Add the macadamias, almond flour, coconut, cranberries, spices and salt. Set aside.
3. Beat the eggs until fluffy. Slowly add the coconut oil while mixing. Set aside.
4. Stir the bicarb and vinegar together until bubbling. Stir in the water, baking powder and honey. Gradually add this to the egg and coconut oil mixture and mix well.
5. Add wet ingredients to dry ingredients and combine well.
6. Pour into the prepared pan and bake for 30 minutes. Turn the oven down to 160°C and bake for another 30 minutes.
7. Turn on to a wire cooling rack and set aside.
8. Slice into 5 cm-thick slices, then cut each slice into three pieces. Arrange the rusks on a baking tray and dry out in the oven overnight at 70°C, leaving the door slightly ajar.
9. Set aside to cool completely. Store in an airtight container.

Recipe & styling: HausHaus
Photography: Gareth van Nelson/

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