Paleo Homemade Buttermilk Rusks
Indulge in the hearty, nostalgic flavors of South African rusks with a paleo twist! Our **Paleo Homemade Buttermilk Rusks** are a gluten-free, dairy-free version of the classic treat, crafted with wholesome almond flour, coconut flour, and tapioca starch for a perfect texture. Sweetened naturally with honey and enriched with coconut milk and lemon juice, these rusks are packed with rich, nutty flavor. Optional additions of chopped nuts and dried fruits add delightful bursts of texture and taste, making them ideal for snacking or dunking into your favorite hot beverage. With a simple two-step baking process—first a golden bake, then a low-and-slow drying—these rusks achieve irresistible crispiness and are perfect for paleo or clean-eating lifestyles. Whether you're savoring them for breakfast or as an anytime snack, these homemade rusks bring wholesome comfort to every bite!
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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, greasing the sides lightly with coconut oil.
In a large mixing bowl, combine the almond flour, coconut flour, tapioca starch, baking soda, and salt. Whisk together until well incorporated.
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.
Gradually add the wet ingredients to the dry ingredients, mixing with a spatula until a thick, sticky batter forms.
If using, fold in the chopped nuts and dried fruit until evenly distributed throughout the batter.
Transfer the mixture into the prepared loaf pan, smoothing the top with a spatula.
Bake for 45-50 minutes or until golden brown and a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes before removing it to a wire rack to cool completely.
Once cool, slice the loaf into thick slices (about 1 inch thick) and then divide each slice in half to make rusk-sized pieces.
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.
After drying, turn off the oven and let the rusks sit inside until they’re completely cooled and firm.
Store in an airtight container to maintain the crispiness. Enjoy as a wholesome snack with your favorite hot beverage.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 208 mg | 9% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.3 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 374 mg | 8% | |
*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.
