Recipe by Foodiecooklab
Quick no-yeast rusks enriched with dried cranberries and mixed dried nuts. They are baked in a loaf pan, left to cool, and then sliced for a second, slower bake that makes them dry and crisp.
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 9: Preheat the oven to 180°C.
Step 2 of 9: In a bowl, whisk the egg with the milk and sugar until smooth.
Step 3 of 9: Add the sifted flour and baking powder and mix well until you get a smooth dough.
Step 4 of 9: Fold in the dried cranberries and mixed dried nuts into the dough.
Step 5 of 9: Pour the dough into a loaf pan lined with parchment paper and level the surface.
Step 6 of 9: Bake at 180°C for 25 minutes.
Step 7 of 9: Let the loaf cool completely (preferably until the next day).
Step 8 of 9: Slice the cooled loaf into thin slices.
Step 9 of 9: Arrange the slices on a baking tray and toast them in the oven at 150°C for about 20 minutes, turning them halfway through, until they are dry and crisp.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving79 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 682 kJ163 kcal | 869 kJ208 kcal |
| Fat | 4 g | 5.09 g |
| of which saturated fatty acids | 0.58 g | 0.74 g |
| Carbohydrates | 26.12 g | 33.27 g |
| of which sugars | 7.07 g | 9 g |
| Fibre | 2.68 g | 3.42 g |
| Protein | 5.95 g | 7.58 g |
| Salt | 0.12 g | 0.15 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
