Name: Eggless Saunf Rusks With Oatmeal recipe by Ravneet K at BetterButter
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 10
Ingredients: 1/2 cup wheat flour; 1/2 cup oatmeal; 1/4 cup curd; 1/2 cup water; 1 tsp ACV (Apple Cider Vinegar); 3 tbsp oil; 1/2 cup sugar; Fennel seeds (Saunf); 1 tsp baking powder; 1/2 tsp baking soda; Almonds/nuts of your choice

ABOUT Eggless Saunf Rusks With Oatmeal RECIPE

My love for rusks knows no bounds. I'm trying out different flour combinations to get healthier biscottis.

Ingredients Serving: 10

1/2 cup wheat flour
1/2 cup oatmeal
1/4 cup curd
1/2 cup water
1 tsp ACV (Apple Cider Vinegar)
3 tbsp oil
1/2 cup sugar
Fennel seeds (Saunf)
1 tsp baking powder
1/2 tsp baking soda
Almonds/nuts of your choice

Instructions

Keep a greased cake pan ready. Preheat the oven (Microwave convection at 180 degrees for 10 mins).
Sieve the wheat, oats flour, baking soda and baking powder thrice.
In a separate container, mix the cream, oil, sugar, and saunf together. Whisk it well so that it gets fluffy and everything is mixed up.
Mix the vinegar and water, now add it to oil and cream mixture. Whisk everything together.
Fold the wet and dry ingredients. It will be a loose sticky dough unlike the typical cake batter. Pour into the greased pan.
Bake for 25 mins at 180 degrees.
Then, let it cool on a cooling rack for an hour. Cut into thin slices and bake for 10 mins.
Take the baked slices out and turn them upside down. We need to bake the other side for 10-12 mins or until its crispy.
Let the ready saunf rusks cool on a cooling rack and enjoy them with a hot cup of milk or tea.

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