1. Preheat the oven to 350 F and line a 9 x 13 standard baking pan with parchment paper, leaving a bit of overhang on the sides. In a large mixing bowl, whisk together the flour, baking powder, salt, brown sugar and anise in a large bowl. Add in the raisins, craisins, sunflower seeds, flaxseeds, pumpkin seeds and shredded coconut. Stir to combine with a large wooden spoon.
2. In a separate bowl, whisk together the eggs with the honey, then add the melted butter (ensure the butter is not too hot or it’ll cook the eggs). Add in the oil, buttermilk and then vanilla. Whisk until completely smooth.
3. Slowly add the wet ingredients to the prepared dry ingredients. The dough will be very thick and sticky, but you should not have any remaining dry flour streaks once you’ve combined it all together. If the dough seems too dry, add a small amount of extra buttermilk until there is no remaining dry flour. 
4. Empty the dough into the prepared baking pan. Smooth out the top as best as you can, and then place the pan into the oven for about 40 minutes or until the edges are only slightly browned.
5. Remove the pan from the oven to cool completely, about an hour. Then use the sides of the parchment to lift the rusks out of the pan and on to a cutting board. Use a sharp knife to cut into 24 or 25 smaller pieces. It does not have to be precise.
6. Lay the cut rusks on their side on another parchment-lined baking sheet. I usually just use the same parchment I had used in the first bake. Don’t worry about the rusks touching one another. 
7. Turn the oven temperature way down to 175 F and then place the baking sheet inside. Keep the rusks inside the oven for 5-6 hours or until completely dried. Once completely dry, let the rusks cool down and then store them in an airtight container.

Rusks will keep at room temperature for 3-4 weeks in an airtight container, or up to 3 months in the freezer.