Dairy-Free Homemade Buttermilk Rusks
Indulge in the comforting crunch of **Dairy-Free Homemade Buttermilk Rusks**, a healthier spin on a South African classic! Packed with wholesome ingredients like whole wheat flour and nutrient-rich chia seeds, these rusks are free of dairy yet full of flavor, thanks to unsweetened almond milk and a hint of vanilla. The recipe combines a simple homemade "buttermilk" made with almond milk and apple cider vinegar with the richness of melted coconut oil for a perfectly tender texture before baking. Twice-baked to achieve that signature crispy bite, these rusks are ideal for dunking in your morning coffee or tea. With easy-to-follow steps and a generous batch of 20 servings, this recipe is perfect for meal prepping snacks or sharing with loved ones. Whether you're embracing a dairy-free lifestyle or simply seeking a guilt-free treat, these rusks strike the perfect balance between wholesome and indulgent.
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper.
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.
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'.
Add the melted coconut oil and vanilla extract to the 'buttermilk' mixture, mixing until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. It should be soft but not sticky.
Turn the dough out onto a floured surface and gently knead it a few times until smooth.
Divide the dough into equal portions and shape each portion into a log about 5 cm (2 inches) in diameter.
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.
Remove from the oven and allow to cool slightly before cutting each log into 1.5 cm (1/2 inch) thick slices.
Reduce the oven temperature to 140°C (285°F).
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.
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
Calories |
4438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.9 g | 183% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5837 mg | 254% | |
| Total Carbohydrate | 710.0 g | 258% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 127.7 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 799 mg | 61% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 1416 mg | 30% | |
*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.
