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More than 45 minutes
Makes 48

IMAGE CREDIT    Stylist: Anke Roux  Photographer: Michael le Grange

Guilt-free snacking at its best.


  • 1 block (500g) butter, melted
  • 1½ cups (200g) Freesweet sugar replacement
  • 1 tub (500ml) buttermilk
  • 3 large eggs, whisked
  • 6 ⅔ cups (1kg) self-raising flour
  • 2 tsp (10ml) baking powder
  • 1 tsp (5ml) salt
  • 6 cups (240g) bran flakes
  • 1 cup (100g) rolled oats
  • 1 cup (155g) mixed seeds


  1. Preheat oven to 180°C and line two 30cm x 10cm loaf pans with baking paper.
  2. Whisk butter, sugar replacement, buttermilk and eggs together.
  3. Mix dry ingredients in a large bowl.
  4. Add wet ingredients to dry one and mix well.
  5. Divide mixture between loaf pans and bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool.
  6. Set oven to 90°C.
  7. Slice into rusks, place on an oven rack and dry in oven overnight.
  8. Store in an airtight container at room temperature for up to four weeks.

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