These delicious, wholesome rusks are packed with goodness! Throw in some chocolate chips or goji berries, drizzle with condensed milk to personalize this classic South African recipe.

Brian Chipato

Head Chef , The Elephant Camp

Mango Date Rusks

Dry Ingredients 

  • 4 cups brown flour
  • 1/2 cup cake flour
  • 1 1/2 cups bran
  • 1 cup rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 cup dates roughly chopped into small pieces
  • 1 cup dried mango roughly chopped into small pieces
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
seeds and nuts

Dry fry your seeds before adding them to the recipe for a nuttier flavor

honey yogurt


  • 2 eggs
  • 3/4 cup butter melted
  • 1/2 cup coconut oil
  • 5 tbsp honey
  • 1 cup plain greek yoghurt

Prep Time (Mins)

Bake Time (Hrs)

Cooling Time (Mins)


  1. Preheat the oven to 180 °C. Grease and flour a 12 inch x 9 inch (31cm x 23cm) baking pan which is 2 inches (5cm) deep.
  2. In a large bowl stir all the dry ingredients together. Stir in the dried fruit and seeds.
  3. In another bowl, lightly beat the eggs then add all other wet ingredients and mix well. Pour the wet ingredients into the dry ingredients and mix well. The mixture should be thick and sticky. (I like to mix it with my hands but you can use a wooden spoon if you prefer) be sure to incorporate all the flour!

4). Press the mixture firmly and evenly into the baking pan.

5). Place in the middle of the oven and bake for 1 hour or until the rusks are going golden brown.

6). Cool on a cooling rack for about 20 minutes.

7). Using a sharp serrated knife and cut the rusks into oblongs about 0.7 inch x 2.3 inch (2cm x 6cm).

8). Place the rusks on two large baking trays and bake for about 6 hours at 70°C until they have dried out all the way through. Cool completely on cooling racks and then store in airtight containers and keep in a cool dry place.

9). Enjoy with tea!

elephants harvest camp recipes