Sugar-Free Homemade Rusk
Delight in the wholesome goodness of Sugar-Free Homemade Rusk, a guilt-free twist on the beloved crispy tea-time snack! Made with nutrient-rich whole wheat flour, aromatic cardamom, and a hint of vanilla, these golden-brown rusks achieve the perfect balance of flavor and crunch without any added sugar. A touch of unsalted butter lends a soft texture to the dough, while optional natural sweeteners like stevia or monk fruit provide a subtle sweetness. This easy-to-follow recipe involves baking the dough into a warm, fragrant loaf before slicing and double-baking it to achieve that irresistibly crisp texture. With no refined sugar, this healthier alternative is perfect for dipping into your morning coffee or afternoon chai. Quick to prepare, long-lasting, and utterly satisfying, these sugar-free rusks will become your new pantry staple!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 50 grams Unsalted butter
- 150 milliliters Warm milk
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Cardamom powder
- 1 teaspoon Vanilla extract
- 1 tablespoon Stevia or monk fruit sweetener (optional)
Instructions
Preheat your oven to 180°C (350°F).
In a large mixing bowl, sift together the whole wheat flour and baking powder. Add the salt and cardamom powder to the mixture and whisk to combine.
In a separate bowl, cream the unsalted butter until soft and light. You can use a hand mixer or whisk for this step.
Gradually pour in the warm milk, vanilla extract, and sweetener if using, into the creamed butter, mixing continuously until fully combined.
Combine the wet ingredients with the dry ingredients, mixing gently with a spatula or wooden spoon until a dough forms. The dough should be soft but not sticky.
Transfer the dough onto a lightly floured surface and gently knead for about 5 minutes until smooth.
Shape the dough into a log approximately 12 inches long, then place it on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes or until the loaf is firm and lightly browned on top.
Remove from the oven and let it cool slightly until the loaf can be handled comfortably.
Using a sharp bread knife, slice the loaf diagonally into 1/2 inch thick slices.
Place the slices back onto the baking sheet in a single layer. Reduce the oven temperature to 150°C (300°F).
Return the slices to the oven and bake for an additional 20-30 minutes, flipping them halfway through, until they are golden brown and crisp.
Once baked, allow the rusks to cool completely on a wire rack before storing them in an airtight container.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.7 g | 65% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 9.5 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 296 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1278 mg | 27% | |
*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.
