Nuts ‘n Seeds

Nuts 'n SeedsIf you’ve come to this site because you entered “Woolworth’s Muesli Rusks”  into the search engine this recipe is, in my opinion, the closest thing to it. For those of us living outside South Africa who can’t just pop in to Woolies for their admittedly delicious rusks, try these.  See what you think and let me know.


300g butter
250 ml sugar
2 large eggs, beaten
500ml buttermilk
500g wholewheat flour
500g white flour
40ml baking powder
1 cup toasted walnuts, chopped
1 cup toasted almonds, chopped
1 cup toasted sesame seeds
1 cup flax seeds
1 cup hemp seeds
1 cup sunflower seeds
1 cup pumpkin seeds, coarsley chopped

Spread sesame seeds in a single layer onto a baking sheet and toast at 350 (180) degrees until golden. Don’t let them brown too much in the oven as they continue to brown when removed from the oven. Tip: Shake the baking tray occasionally to prevent the ones that brown early from burning. Toast the walnuts and almonds together as they require about the same time in the oven. The sesame seeds toast much faster.

Melt the butter and sugar together in a saucepan.  Set aside to cool.  Add the eggs and buttermilk.

Mix the flour, baking powder, nuts and seeds together.  Stir in the egg mixture.  Press evenly into a large greased baking sheet.  Bake in preheated oven at 180 degrees for 30 minutes till lightly golden.

Cut in the pan according to Sharon’s Method IDry out in a very low oven for about six hours.

This recipe may not be printed or used commercially without the written permission of

23 replies on “Nuts ‘n Seeds”

really looking forward to trying your recipe. I have got all the ingredients together but noticed
the sugar and baking powder are measured in ml? Are they not normally be in grams since they not a liquid and both have different densities? I am a bit of a beginner and don’t want to get it wrong. If its correct could you give me the conversion you use?

Thanks so much

Hi Chris, thanks for pointing out that inconsistency. In baking one reads that one has to be quite exact in whatever the measurements are. Russ are quite forgiving. Here’s how those measures translate: 250ml is 1 cup (I’m sure a Google search would turn up the gram measurement of 1 cup of sugar). 40ml baking powder is 2 tablespoons plus 1 teaspoon. That’s how I do mine with some cups which measure the mls and some weight measures and it works for me but I can see why someone would want to do it more accurately. Good luck. I’m sure you will make delicious rusks whichever way it goes.

Hi there. It’s 300g butter. You’ll see that ingredient is on the page but the alignment seems to have shifted it next to the photo so it’s easy to miss. I’m glad you commented otherwise I would never have known. Mind you, by the time you read this it will be fixed 🙂

I love your site! In future, my go-to site for rusk recipes 🙂 and I live in SA!! I adapted this recipe quite a bit, honey instead of sugar, bicarb instead of baking powder and I’m very pleased with the result – I couldn’t find an email address for you or I’d share it 😉

I love this recipe. Rather than hemp hearts, I substituted cranberries. These, once dried store well and I love to share them on camping trips with friends.
Thank you.

Can these be made in a gas oven? I found that when trying to do rusks in a gas oven they tend to burn because even on the lowest temp, it is still too hot..

I made them in a gas oven – used 350 temp, just keep an eye on them. I dried them at 170, the lowest it goes ; did NOT take six hours , more like two or three.

Hopefully one of our readers will respond with some experience of gas ovens. I’ve never used one but I thought they were the same as electric in terms of temperature? Have you used an oven thermometer to measure what the temperature actually is? I dry mine at 170 fahrenheit.

I am hoping to use a modified version of your recipe in a camping/trail food competition, Can I please do so? Flour – all white, cranberries (as previously mentioned). Everyone I have shared these treats with absolutely loves them, They kept beautifully last year on a one month wilderness trip, and weight is an issue for such adventures. These rusks fit the bill. I would happily declare the source of the recipe, but wonder if you would mind if I shared both my version along with a link to your wonderful site..

Thank you again for permission to use this recipe. Although it didn’t “win” the category, every one I took to the competition disappeared and lots of interest as to what the recipe is. You can see my version of it posted on along with the other wilderness recipes. I will continue to make these wonderful treats and refer my friends to your site.
Thanks again.

Ah too bad you didn’t win but sounds like you made a winning batch of rusks if the empty plate was anything to go by. Thanks for sharing your recipe. Good luck with your future baking.

I’m diabetic and looking for a good rusk recipe without sugar! maybe using a bit of liquid sweetner/ any offers of a diabetic recipe that uses nutty wheat which will bring the GI down.

Sorry Roy, I don’t know how to adapt any recipe for diabetics, but I do know you can substitute all white flour for nutty wheat. I find rusk recipes very forgiving so I suggest you experiment with your sweetners.

Leave a Reply

Your email address will not be published. Required fields are marked *