Paleo Homemade Buttermilk Rusks

Delightfully crunchy and naturally sweetened, these Paleo Homemade Buttermilk Rusks are the perfect guilt-free snack for any time of day. Made with a blend of almond flour, coconut flour, and tapioca starch, this gluten-free and dairy-free take on the traditional South African rusk delivers all the nostalgic texture and flavor with a healthy twist. Sweetened with honey and infused with a hint of lemon and vanilla, these rusks are easy to customize with optional chopped nuts or dried fruit for added texture and flavor. The two-step baking process ensures a golden-brown crust and a perfectly crisp finish, ideal for dunking into coffee or tea. Whether you're following a paleo diet or simply seeking a wholesome treat, these rusks are a must-try addition to your pantry.

Nutriscore Rating: 57/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 3 cups Almond flour
• 0.5 cup Coconut flour
• 0.5 cup Tapioca starch
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 3 large Eggs
• 0.5 cup Coconut oil, melted
• 0.25 cup Honey
• 2 tablespoons Lemon juice
• 0.75 cup Full-fat coconut milk
• 1 teaspoon Vanilla extract
• 0.5 cup Chopped nuts (optional)
• 0.5 cup Dried fruit (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, greasing the sides lightly with coconut oil.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, tapioca starch, baking soda, and salt. Whisk together until well incorporated.

Step 3

In a separate bowl, beat the eggs lightly and add the melted coconut oil, honey, lemon juice, coconut milk, and vanilla extract. Whisk until the mixture is smooth and well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing with a spatula until a thick, sticky batter forms.

Step 5

If using, fold in the chopped nuts and dried fruit until evenly distributed throughout the batter.

Step 6

Transfer the mixture into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Step 8

Allow the loaf to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.

Step 9

Once cool, slice the loaf into thick slices (about 1 inch thick) and then divide each slice in half to make rusk-sized pieces.

Step 10

Lay the pieces flat on a baking sheet, reduce the oven temperature to 250°F (120°C), and place them back in the oven to dry out for 25-30 minutes. Flip them over halfway through.

Step 11

After drying, turn off the oven and let the rusks sit inside until they’re completely cooled and firm.

Step 12

Store in an airtight container to maintain the crispiness. Enjoy as a wholesome snack with your favorite hot beverage.

Nutrition Facts

Serving size	(1163.8g)

Amount per serving	% Daily Value*
Calories	4791.9

Total Fat 361.1g	0%
Saturated Fat 162.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 558mg	0%
Sodium 2757.8mg	0%
Total Carbohydrate 350.0g	0%
Dietary Fiber 71.8g	0%
Total Sugars 126.7g
Protein 109.2g	0%

Vitamin D 123IU	0%
Calcium 866.7mg	0%
Iron 27.2mg	0%
Potassium 2123.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.9%

Protein: 8.6%

Carbs: 27.5%