Paleo Homemade Rusk
Looking for a grain-free, guilt-free snack or a crunchy companion to your morning coffee? This Paleo Homemade Rusk recipe offers a wholesome twist on a classic treat, perfect for those following a paleo or gluten-free lifestyle. Made with almond and coconut flours, naturally sweetened with honey, and infused with a hint of vanilla, these rusks are delightfully crisp and packed with healthy fats and protein. The double-baking technique ensures a golden, crunchy texture that pairs beautifully with tea, coffee, or even your favorite nut butter. With just 15 minutes of prep time, this recipe is an easy yet satisfying way to enjoy a nostalgic snack while staying true to your clean eating goals. Serve these paleo rusks as a tasty treat anytime, or store them for up to a week to enjoy their robust crunch whenever the craving strikes!
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Ingredients
- 1.5 cups Almond flour
- 0.5 cup Coconut flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 2 tablespoons Honey
- 1 teaspoon Apple cider vinegar
- 0.25 cup Coconut oil (melted)
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper for easy removal.
Step 2
In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well to ensure there are no lumps.
Step 3
In another larger bowl, whisk together the eggs, honey, apple cider vinegar, melted coconut oil, and vanilla extract until thoroughly combined and slightly frothy.
Step 4
Slowly add the dry ingredients to the wet ingredients, stirring until combined into a thick batter. Be careful not to over-mix.
Step 5
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 7
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 8
Once the loaf is cooled, slice it into thin slices about 1/4 inch thick.
Step 9
Reduce the oven temperature to 250°F (120°C). Arrange the slices on a baking sheet in a single layer.
Step 10
Bake the slices for an additional 15-20 minutes, flipping halfway through, until they are dry, crisp, and golden brown.
Step 11
Remove the rusks from the oven and allow them to cool completely on a wire rack. They will continue to crisp up as they cool.
Step 12
Store your paleo rusks in an airtight container at room temperature for up to a week.
Nutrition Facts
| Serving size | (525.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2019.4 |
| Total Fat 159.1g | 0% |
| Saturated Fat 70.4g | 0% |
| Cholesterol 744mg | 0% |
| Sodium 2789.6mg | 0% |
| Total Carbohydrate 105.9g | 0% |
| Dietary Fiber 39.7g | 0% |
| Total Sugars 45.9g | |
| Protein 67.7g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 436.3mg | 0% |
| Iron 12.5mg | 0% |
| Potassium 694.6mg | 0% |
Source of Calories