Vegan Homemade Rusk
Perfectly crisp, lightly sweet, and 100% plant-based, this Vegan Homemade Rusk recipe is the ultimate treat for your tea or coffee breaks! Made with wholesome ingredients like whole wheat flour, almond milk, and coconut sugar, this dairy-free and egg-free recipe delivers a crunchy, golden-brown snack that's as nutritious as it is delicious. The rusks are double-baked—first as a loaf and then sliced and toasted to perfection—giving them their signature crunch and a delightful, naturally sweet flavor infused with a hint of vanilla. These rusks are easy to make, with just 15 minutes of prep and simple pantry staples, and they stay fresh for up to two weeks, making them perfect for meal prep or gifting. Serve them alongside your favorite hot beverage, or enjoy them straight out of the jar as a guilt-free snack!
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Recipe Information
Ingredients
- 250 grams Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Coconut sugar
- 200 milliliters Almond milk
- 2 tablespoons Coconut oil, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 180°C (350°F). Lightly grease and line a 20 cm (8-inch) loaf pan with parchment paper.
In a large mixing bowl, sift together the whole wheat flour, baking powder, and salt. Add the coconut sugar and mix well.
In a separate bowl, whisk together the almond milk, melted coconut oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. The dough should be soft but not sticky. If too wet, add a little more flour; if too dry, add a bit more almond milk.
Transfer the dough to the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, preheat the oven again to 150°C (300°F).
Slice the loaf into 1 cm (0.5 inch) thick slices using a sharp serrated knife.
Lay the slices flat on a baking sheet lined with parchment paper.
Bake for 15 minutes, then flip all the slices over and bake for another 15-20 minutes, or until golden brown and crisp.
Allow the rusks to cool on a wire rack. They will continue to harden as they cool.
Store the rusks in an airtight container at room temperature. They will keep for up to two weeks.
Nutrition Facts
Calories |
1322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1757 mg | 76% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 52.2 g | ||
| Protein | 34.5 g | 69% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 418 mg | 32% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1090 mg | 23% | |
*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.
