Paleo Homemade Rusk
Indulge in the satisfying crunch of Paleo Homemade Rusk, a healthy twist on a classic treat that’s entirely grain-free, gluten-free, and dairy-free! Made with nutrient-rich almond flour and coconut flour, this recipe combines the subtle sweetness of honey with the aromatic warmth of vanilla extract to create a flavorful, crisp snack. Perfectly sweetened and enriched with wholesome ingredients like eggs, melted coconut oil, and a splash of apple cider vinegar, these rusks are baked to golden perfection for that irresistibly crunchy texture. Ideal for breakfast with a cup of tea or as a guilt-free mid-afternoon snack, this easy-to-follow recipe takes just 15 minutes of prep time and is a must-try for anyone following a paleo diet. Enjoy a batch of these homemade rusks for all their versatility, from pairing with nut butters to dipping in coffee, and keep them fresh for up to a week in an airtight container.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper for easy removal.
In a mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well to ensure there are no lumps.
In another larger bowl, whisk together the eggs, honey, apple cider vinegar, melted coconut oil, and vanilla extract until thoroughly combined and slightly frothy.
Slowly add the dry ingredients to the wet ingredients, stirring until combined into a thick batter. Be careful not to over-mix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
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.
Once the loaf is cooled, slice it into thin slices about 1/4 inch thick.
Reduce the oven temperature to 250°F (120°C). Arrange the slices on a baking sheet in a single layer.
Bake the slices for an additional 15-20 minutes, flipping halfway through, until they are dry, crisp, and golden brown.
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.
Store your paleo rusks in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 105.9 g | 39% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 45.9 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 436 mg | 34% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 695 mg | 15% | |
*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.
