Rusks were one of the first tasty treats I was introduced to in South Africa. The impossibly hard, crunchy and crumbly, sweet little cookie-like biscuits, similar to biscotti, paired beautifully with rooibos tea or coffee and softened when dunked. I sure ate my fill of them! While buttermilk rusks are the standard version, you can find all different types of rusks in the stores. My favorites were muesli, or heath, rusks since they had nuts, seeds, and dried fruit in them. During my time in South Africa, I began to deal with GI issues. It eventually meant that traditional wheat rusks were off the table. After returning from South Africa I was determined to create a grain-free, dairy-free “muesli” version, so I could still enjoy them in the mornings with my tea or coffee. So here is my version!
One of the most iconic South African dishes is bobotie, a spiced, minced meat dish baked with an egg-based topping. It’s generally considered a Cape Malay dish, although the exact origins of the recipe are unknown. Since this dish is so tasty, I had to make a vegetarian version. The trick here is to use spiced crumbled tofu to mimic the minced meat.