Vegan Homemade Rusk
Crunchy, flavorful, and completely plant-based, this Vegan Homemade Rusk recipe is the perfect snack for your tea-time ritual or as a grab-and-go treat. Made with wholesome ingredients like whole wheat flour, coconut sugar, almond milk, and a hint of vanilla, these rusks are baked twice to achieve that irresistible crisp texture. The use of coconut oil offers a subtle richness, while the absence of dairy or eggs makes this recipe a guilt-free indulgence for vegans and non-vegans alike. With only 15 minutes of prep time and simple, step-by-step instructions, this recipe is ideal for anyone looking to make healthier, preservative-free rusks at home. Enjoy them with your favorite cup of coffee or a steaming mug of herbal tea for a satisfying snack that lasts up to two weeks in an airtight container!
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Ingredients
- 250 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Coconut sugar
- 200 milliliters Almond milk
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
Directions
Step 1
Preheat your oven to 180°C (350°F). Lightly grease and line a 20 cm (8-inch) loaf pan with parchment paper.
Step 2
In a large mixing bowl, sift together the whole wheat flour, baking powder, and salt. Add the coconut sugar and mix well.
Step 3
In a separate bowl, whisk together the almond milk, melted coconut oil, and vanilla extract.
Step 4
Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be soft but not sticky. If too wet, add a little more flour; if too dry, add a bit more almond milk.
Step 5
Transfer the dough to the prepared loaf pan and spread it evenly.
Step 6
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 8
Once cooled, preheat the oven again to 150°C (300°F).
Step 9
Slice the loaf into 1 cm (0.5 inch) thick slices using a sharp serrated knife.
Step 10
Lay the slices flat on a baking sheet lined with parchment paper.
Step 11
Bake for 15 minutes, then flip all the slices over and bake for another 15-20 minutes, or until golden brown and crisp.
Step 12
Allow the rusks to cool on a wire rack. They will continue to harden as they cool.
Step 13
Store the rusks in an airtight container at room temperature. They will keep for up to two weeks.
Nutrition Facts
| Serving size | (531.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1322.2 |
| Total Fat 34.3g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1757.4mg | 0% |
| Total Carbohydrate 235.2g | 0% |
| Dietary Fiber 30.6g | 0% |
| Total Sugars 52.2g | |
| Protein 34.5g | 0% |
| Vitamin D 66.0IU | 0% |
| Calcium 418.1mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1089.6mg | 0% |
Source of Calories