You Will Need:

Main Dish

1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 cups (150 g ) All Bran Flakes
2 cups (240 g) rolled oats
1 cup (250 ml) sunflower seeds or chopped almonds or pecans
1 cup (250 g) butter, melted
½ cup (125 ml) canola oil
2 cups (500 ml) buttermilk
2 extra large eggs, at room temperature

Main Dish

1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 cups (150 g ) All Bran Flakes
2 cups (240 g) rolled oats
1 cup (250 ml) sunflower seeds or chopped almonds or pecans
1 cup (250 g) butter, melted
½ cup (125 ml) canola oil
2 cups (500 ml) buttermilk
2 extra large eggs, at room temperature

Method:

Adjust the oven shelf to the middle position. Preheat the oven to 180 °C. Line the base of a 35 cm x 24 cm x 4 cm deep large oven pan with baking paper.

Toss the Vanilla Cake Mix, All Bran Flakes, oats and sunflower seeds together in a large mixing bowl.

Melt the butter in the microwave in a large 1 litre glass measuring jug. Add the oil and buttermilk and mix. Beat in the eggs. Pour onto the dry mixture and using a spatula, stir everything together until well blended. Do not over mix.

Level the mixture in the prepared pan. Mark off the rusks with the help of a ruler and cut through with a knife or pizza wheel. Bake for 45 minutes. Leave until cool enough to handle.

Adjust oven temperature to 100 °C.

Break or cut rusks into singles and pack these out on a metal cooling rack.

Place the rusks back in the oven (on the cooling rack on a baking sheet) and dry out for ± 2 ½ hours.

Leave to cool down completely and store in an airtight container.