Vegan Homemade Buttermilk Rusks
Indulge in the comforting, homestyle charm of Vegan Homemade Buttermilk Rusks, a plant-based twist on the classic South African treat. Crafted with a blend of wholesome ingredients like flaxseed meal, melted coconut oil, and a tangy vegan buttermilk made from almond milk and apple cider vinegar, these rusks are delectably soft on the inside and perfectly crisp once baked and dried. The simple two-step baking process transforms the dough into golden pieces of crunchy goodness, ideal for dunking in a steaming cup of coffee or tea. With no dairy or eggs involved, this recipe offers a guilt-free snack that’s perfect for vegans and anyone seeking a flavorful alternative to traditional rusks. Easy to make and irresistibly satisfying, these rusks are destined to become a pantry staple!
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Ingredients
- 500 g All-purpose flour
- 15 g Baking powder
- 5 g Salt
- 100 g Brown sugar
- 15 g Flaxseed meal
- 45 ml Water
- 80 ml Coconut oil, melted
- 250 ml Vegan buttermilk (almond milk + apple cider vinegar)
- 15 ml Apple cider vinegar
- 235 ml Almond milk
Directions
Step 1
Preheat your oven to 180°C (356°F). Grease a baking tin with a bit of coconut oil or line it with parchment paper.
Step 2
In a small bowl, mix the flaxseed meal with 45 ml of water. Allow this to sit for about 5 minutes to thicken, forming a flax egg.
Step 3
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the brown sugar.
Step 4
In a separate bowl, combine the almond milk with the apple cider vinegar. Stir and let it sit for around 5 minutes to curdle, forming vegan buttermilk.
Step 5
Add the flax egg, melted coconut oil, and vegan buttermilk to the dry ingredients. Mix well until you have a soft dough. If the dough seems too sticky, add a little more flour.
Step 6
Transfer the dough to your prepared baking tin, pressing it evenly to fill the tin.
Step 7
Bake in the preheated oven for roughly 45 minutes, or until golden and firm to the touch.
Step 8
Remove from the oven and allow it to cool for 10 minutes before turning it out onto a wire rack to cool fully.
Step 9
Once completely cooled, preheat your oven again to 100°C (212°F). Slice the baked rusk loaf into individual fingers.
Step 10
Arrange the slices on a baking tray and return them to the oven. Bake for another 45 minutes to dry out the rusks completely, making them firm and crispy.
Step 11
Allow the rusks to cool and store them in an airtight container.
Nutrition Facts
| Serving size | (1272.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3128.4 |
| Total Fat 97.4g | 0% |
| Saturated Fat 68.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 0mg | 0% |
| Sodium 3788.7mg | 0% |
| Total Carbohydrate 510.6g | 0% |
| Dietary Fiber 17.9g | 0% |
| Total Sugars 115.3g | |
| Protein 56.8g | 0% |
| Vitamin D 183.2IU | 0% |
| Calcium 1058.8mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 1051.0mg | 0% |
Source of Calories