With Rooibos and Oat Bran

1kg Self raising flour

3ml Salt

4x250ml Digestive bran

250ml Oat Bran

250ml Sunflower seeds

125ml Pumpkin seeds

10ml Baking powder

400ml Boiled water

6-7 Belinzona Organic Rooibos tea bags

500g Butter

500ml Buttermilk

250ml Brown sugar

3 Eggs


  1. Pre heat the oven to 180ºC.
  2. Lightly grease and line 1 x large or 2 x medium size loaf tins.
  3. Place the flour, salt, digestive bran, oat bran, sunflower seeds, pumpkin seeds and baking powder in a large mixing bowl. Mix together.
  4. Place the Rooibos tea bags and water in a medium size pot and boil for 5 minutes. Simmer for another 5 minutes allowing the water to extract all the Rooibos flavors to make a strong Rooibos infusion.
  5. Remove the tea bags and add butter to the warm Rooibos infused water. Mix butter and Rooibos water with a whisk until well blended. Set aside to cool.
  6. Add buttermilk, sugar and eggs to the Rooibos infused water and mix well with a whisk.
  7. Add the Rooibos buttermilk mixture to the dry ingredients and combine.
  8. Spoon into prepared tins. Bake until a toothpick inserted in center comes out clean, ±45 minutes.
  9. Remove from tins and cool completely on a wire rack.
  10. Slice into rusks and place on a baking tray.
  11. Heat oven to 100°C and dry rusks out for 6 – 8 hours.
  12. Cool and pack in an airtight container.

Dietitian Notes:

 Will soon be available.