Dairy-Free Homemade Buttermilk Rusks
Indulge in the comforting crunch of Dairy-Free Homemade Buttermilk Rusks, a delightful twist on a South African classic that’s perfect for tea-time or as an anytime snack. This recipe swaps traditional dairy ingredients for a creamy almond milk and apple cider vinegar "buttermilk," paired with the wholesome goodness of whole wheat flour and chia seeds for added texture and nutrition. Lightly sweetened with caster sugar and enriched with the subtle aroma of vanilla, these rusks are baked twice—first to golden perfection and then dried to achieve their signature crispness. Easy to make and entirely plant-based, these rusks are ideal for dunking into a cup of coffee or tea. With simple, pantry-friendly ingredients, you can whip up a batch of these dairy-free treats to enjoy throughout the week.
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Ingredients
- 500 grams All-purpose flour
- 250 grams Whole wheat flour
- 15 grams Baking powder
- 7 grams Baking soda
- 5 grams Salt
- 15 grams Chia seeds
- 125 grams Caster sugar
- 300 milliliters Unsweetened almond milk
- 15 milliliters Apple cider vinegar
- 125 milliliters Coconut oil, melted
- 5 milliliters Vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper.
Step 2
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, chia seeds, and caster sugar. Mix well to ensure even distribution.
Step 3
In a separate bowl, combine the unsweetened almond milk and apple cider vinegar. Stir and let sit for about 5 minutes to create a dairy-free 'buttermilk'.
Step 4
Add the melted coconut oil and vanilla extract to the 'buttermilk' mixture, mixing until well combined.
Step 5
Pour the wet ingredients into the dry ingredients and mix until a dough forms. It should be soft but not sticky.
Step 6
Turn the dough out onto a floured surface and gently knead it a few times until smooth.
Step 7
Divide the dough into equal portions and shape each portion into a log about 5 cm (2 inches) in diameter.
Step 8
Place the logs onto the prepared baking tray, ensuring they are spaced apart, and bake in the preheated oven for 30-35 minutes, until they are golden and firm to the touch.
Step 9
Remove from the oven and allow to cool slightly before cutting each log into 1.5 cm (1/2 inch) thick slices.
Step 10
Reduce the oven temperature to 140°C (285°F).
Step 11
Place the slices back onto the baking tray with the cut side facing up and return them to the oven to dry out for 45-60 minutes. Turn them halfway through the drying process to ensure even crispness.
Step 12
Once dried and crisp, remove the rusks from the oven and allow them to cool completely on a wire rack before storing them in an airtight container.
Nutrition Facts
| Serving size | (1372.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4391.3 |
| Total Fat 144.0g | 0% |
| Saturated Fat 106.3g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 0mg | 0% |
| Sodium 5556.3mg | 0% |
| Total Carbohydrate 703.4g | 0% |
| Dietary Fiber 49.5g | 0% |
| Total Sugars 128.3g | |
| Protein 89.3g | 0% |
| Vitamin D 111.4IU | 0% |
| Calcium 786.4mg | 0% |
| Iron 35.1mg | 0% |
| Potassium 1742.2mg | 0% |
Source of Calories