There is no better way to unwind than taking a moment to sit down for a good cup of rooibos and enjoy it with a nutty rusk that you can dunk into it. Carmién Tea is known for their innovative tea blends and quite new in the range is their Calm rooibos tea – a tea made with red rooibos and 2mg CBD added to it – ideal for that perfect tea moment, helping you to calm down during or after a heavy day’s work. It works just as good in making these delicious rusks itself.
Deluxe nutty wholewheat rusks
These delicious rusks are loaded with nuts and seeds and made with rooibos tea containing CBD (THC free). The rooibos tea adds subtle notes of lemon balm and passionflower to the rusks. The rusks contain no egg nor milk, making it suitable for vegetarians and vegans as well.
Makes 60—80 rusks
Preparation time 20 in
Baking time: 50—60 min
Drying time: overnight
375 ml (1½ c) white bread flour
10 ml (2 t) baking powder
5 ml (1 t) bicarbonate of soda
5 ml (1 t) salt
500 ml (2 c) wholewheat flour
250 ml (1 c) oats
160 ml (⅔ c) sugar
125 ml (½ c) sunflower seeds, roasted
125 ml (½ c) pumpkin seeds
250 ml (1 c) cranberries
250 ml (1 c) nuts, chopped
180—250 g coconut oil, melted
375 ml (1½ c) lukewarm Carmién Tea Calm rooibos tea with CBD, passionflower & lemon balm, made with 6 bags
15 ml (1 T) unfiltered apple vinegar
Preheat the oven to 180°C. Spray an oven roasting pan with spray & cook.
1 Sift the flour, baking powder, bicarbonate of soda and salt together in a large bowl. Add the rest of the dry ingredients and mix well.
2 Mix together the coconut oil, rooibos tea and vinegar.
3 Add to the dry ingredients and mix well. Turn the dough into the prepared tin and spread evenly.
4 Bake for 50—60 minutes or until a testing skewer comes out clean from the center of the rusks.
5 Turn out onto a wire rack and leave to cool. Cut into neat fingers and arrange in a single layer on to a baking tray.
6 Dry out in the oven at 90°C until completely dry. Store in an airtight container.