Vegan Homemade Buttermilk Rusks
Discover the perfect snack addition with these Vegan Homemade Buttermilk Rusks—a plant-based twist on the classic South African treat! Made with wholesome ingredients like flaxseed meal and creamy vegan buttermilk (a blend of almond milk and apple cider vinegar), these rusks boast a crisp, golden texture that's ideal for dunking into your favorite hot beverage. The recipe is delightfully simple, requiring just all-purpose flour, melted coconut oil, and brown sugar to create soft dough that transforms into crunchy, perfectly baked slices. With easy-to-follow steps and a combination of baking and drying techniques, these rusks deliver earthy sweetness and satisfying crunch in every bite. Whether you're looking for a vegan-friendly breakfast option or a healthier snack, these rusks are bound to be your next favorite kitchen creation. Store them in an airtight container to enjoy their irresistible crispness all week long!
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 15 g Baking powder
- 5 g Salt
- 100 g Brown sugar
- 15 g Flaxseed meal
- 45 ml Water
- 80 ml Coconut oil, melted
- 250 ml Vegan buttermilk (almond milk + apple cider vinegar)
- 15 ml Apple cider vinegar
- 235 ml Almond milk
Instructions
Preheat your oven to 180°C (356°F). Grease a baking tin with a bit of coconut oil or line it with parchment paper.
In a small bowl, mix the flaxseed meal with 45 ml of water. Allow this to sit for about 5 minutes to thicken, forming a flax egg.
In a large bowl, sift together the all-purpose flour, baking powder, and salt. Stir in the brown sugar.
In a separate bowl, combine the almond milk with the apple cider vinegar. Stir and let it sit for around 5 minutes to curdle, forming vegan buttermilk.
Add the flax egg, melted coconut oil, and vegan buttermilk to the dry ingredients. Mix well until you have a soft dough. If the dough seems too sticky, add a little more flour.
Transfer the dough to your prepared baking tin, pressing it evenly to fill the tin.
Bake in the preheated oven for roughly 45 minutes, or until golden and firm to the touch.
Remove from the oven and allow it to cool for 10 minutes before turning it out onto a wire rack to cool fully.
Once completely cooled, preheat your oven again to 100°C (212°F). Slice the baked rusk loaf into individual fingers.
Arrange the slices on a baking tray and return them to the oven. Bake for another 45 minutes to dry out the rusks completely, making them firm and crispy.
Allow the rusks to cool and store them in an airtight container.
Nutrition Facts
Calories |
3128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3789 mg | 165% | |
| Total Carbohydrate | 510.6 g | 186% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 115.3 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 1059 mg | 81% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1051 mg | 22% | |
*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.
