The easiest way to make rusks is to buy some really high quality organic sourdough, cut it into sticks and bake in a slow oven. I didn't love this idea, as most breads still contain salt.
After searching for a recipe, I ended up just making something up. This recipe requires two ingredients! Simple and cheap :)
The Natural Mum's super easy rusk recipe
-1 cup of cooked vegetable or fruit puree. I always used sweet potato.
-Approx. 2 cups of spelt flour
- Preheat oven to 140c
- Place the puree into a mixing bowl and gradually mix in the flour, 1/2 cup at a time, until you get a stiff dough you can knead.
- Turn onto a floured board and knead lovingly until smooth
- Roll dough out until 1cm high
- Cut with a large, sharp knife into fingers.
- Arrange fingers on a baking tray, and bake in the oven until they are quite hard on the outside. They still need to have some give inside though, so your baby can chew them.
I'd love to hear your flavour combinations.
Thank you for this super recipe - healthy and tasty! My one year old loves these and helping with teething. I used apple which works well.Take a while to bake but worth the wait. Thanks!
ReplyDeleteThanks for the great feedback!
Deleterecipe looks great.. can we used whole wheat flour as well?
ReplyDeleteI would like to know the same thing as I was not able to find spelt flour at my local markets.
DeleteYou can substitute any flour you like
DeleteJust whipping up a batch now. I have used pureed strawberry and it took 2 1/4 cup to get a doughy texture. Used wholemeal spelt flour and a sprinkle of ginger on the top. Roughly how long in the oven do they need?
ReplyDeleteSorry for super late reply - got locked out of my own account 😳 As you've now seen they take ages to cook - around 45-60mins
DeleteHow long roughly do u cook for
ReplyDeleteThey take forever! Around 45-60 mins depending on how low you have your oven and how moist your purée is.
DeleteDumb question. Are these dairy free? Just that some processed goods have whey powder/protein and my bub reacts to anything dairy, including soy.
ReplyDeleteExactly what Maylea said. The only ingredients are flour and fruit/vegetable purée. Definitely safe for dairy free bubs.
DeleteRonnie its only the flour and puree :)
ReplyDeleteDo you think I could use Rice Flour instead?
ReplyDeleteOf course. Any flour would work.
DeleteHow should these be stored (fridge or counter)? And how long do these last?
ReplyDeleteHi there, I just made these for my six month old but I used banana and cinnamon purée with a tablespoon of pear juice (to break down the banana). I also used quinoa flour as bub is dairy and soy intolerant with a redundant colon so very sensitive to rice, wheat etc. They are really yummy and only took about 45mins to cook. Thank you so much for your recipe!
ReplyDeleteCan you cook them in the dehydrator?
ReplyDeleteHow is the texture when baby starts to eat them? Will it crumbs or break into big pieces that will be choke hazard?
ReplyDeletehi there, would buckwheat flour work? :-)
ReplyDeleteHow and how long can these be stored?
ReplyDelete