Sugar-Free Homemade Buttermilk Rusks
Indulge in the wholesome goodness of Sugar-Free Homemade Buttermilk Rusks, a guilt-free twist on the classic South African teatime treat. Made with a blend of whole wheat and all-purpose flours, enriched with the natural sweetness of stevia, and packed with nourishing pumpkin and sunflower seeds, these rusks are a perfectly balanced snack. Tender buttermilk and a hint of vanilla add an irresistible aroma, while the double-baking technique ensures a delightful crunch in every bite. Whether paired with your morning coffee or savored as an on-the-go energy boost, these rusks are a high-fiber, sugar-free alternative to traditional biscuits. With their simple ingredients and satisfying texture, they’re a healthy homemade favorite the whole family can enjoy.
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Recipe Information
Ingredients
- 500 g Whole wheat flour
- 500 g All-purpose flour
- 30 g Baking powder
- 5 g Salt
- 2 tbsp Stevia
- 250 g Unsalted butter
- 2 Eggs
- 375 ml Buttermilk
- 1 tsp Vanilla extract
- 50 g Sunflower seeds
- 50 g Pumpkin seeds
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a large loaf pan.
In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, baking powder, and salt.
Add the stevia and mix well to combine all dry ingredients.
Cut the unsalted butter into small cubes and rub it into the flour mixture using your fingertips until it resembles coarse breadcrumbs.
In a separate bowl, beat the eggs lightly and add the buttermilk and vanilla extract.
Make a well in the center of the flour mixture and pour in the egg, buttermilk, and vanilla mixture. Stir gently to form a dough.
Add the sunflower seeds and pumpkin seeds to the dough, gently kneading to incorporate them evenly.
Transfer the dough to the prepared loaf pan, pressing it down gently and smoothing the top.
Bake in the preheated oven for 45 to 60 minutes, until a skewer inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool slightly before turning it out onto a wire rack.
Once the loaf is cool enough to handle, cut it into thick slices and then each slice into smaller fingers (or desired size).
Reduce the oven temperature to 100°C (210°F).
Place the sliced rusks on a baking sheet and return to the oven to dry out for 4 to 5 hours or until they are completely hard and dry, turning once during drying.
Allow the rusks to cool completely before storing them in an airtight container.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.1 g | 15% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 251 mg | 11% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.0 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 153 mg | 3% | |
*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.
