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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 180ºC. | 2. Grease 1 large rectangle baking pan. | 3. Mix boiling water, margarine and sugar. | 4. Allow to cool - should be lukewarm. | 5. Add beaten eggs and mix well. | 6. Mix flour, baking powder, salt and creme of tartar and add to egg mixture. | 7. Add bran, sunflower seeds and muesli and mix to form a soft dough. | 8. Pour into baking pan and bake for 1 hour. | 9. Cool and then cut into rectangles. | 10. Set oven temperature to 100ºC. | 11. Space the rusks evenly in the baking pan in the same direction. | 12. Place the pan in the oven and allow the rusks to dry out with the oven door ajar for 1 hour. | 13. Turn the rusks onto a new side in the same direction and leave to dry out with the oven door ajar for 1 hour. | 14. Repeat the last step twice until the rusks have been dried out from all sides. | 15. Rusks can last for weeks if stored in biscuit jars or tins. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	800	ml	boiling	0.0	0.0	0.0	0.0
dairy margarine	350	g	cut free	311.5	0.0	69.3	1.75
brown sugar	375			313500.0	80924.25	99.0	0.0
egg	3		beaten	214.5	1.08	18.84	14.265
nutty wheat flour	1	kg		311.5	0.0	69.3	1.75
baking powder	15			36.57	19.113	0.0	0.0
salt	10			-	-	-	-
cream tartar	5			38.7	9.225	0.0	0.0
natural bran	300	ml		311.5	0.0	69.3	1.75
sunflower seed	1	cup		268.64	9.2	9.5588	23.6716
muesli	1			311.5	0.0	69.3	1.75

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.