Whole30 Homemade Rusk
Transform your snack game with this irresistibly crisp and nutrient-packed recipe for Whole30 Homemade Rusk! Made with wholesome almond flour, coconut flour, and arrowroot powder, this gluten-free treat is perfect for anyone following a Whole30 or clean eating lifestyle. The unique blend of ingredients, including a touch of apple cider vinegar and creamy melted coconut oil, creates a subtly nutty flavor with a perfectly crunchy texture that’s ideal for dipping into coffee or tea. Simple to make and entirely customizable, you can add a sprinkle of chopped nuts for an extra burst of flavor. Ready in just an hour and crafted in two stages—first as a tender loaf and then baked twice for crispness—these rusks are a guilt-free indulgence you’ll love sharing. Perfect for meal prep and long-lasting when stored, they make an excellent addition to your pantry or a thoughtful homemade gift.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 2 tablespoons Arrowroot powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Sea salt
- 3 large Eggs
- 0.25 cup Coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 0.25 cup Chopped nuts (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, arrowroot powder, baking soda, and sea salt until well combined.
In a separate bowl, beat the eggs lightly. Add melted coconut oil and apple cider vinegar to the eggs, mixing well.
Pour the wet ingredients into the dry ingredients and stir until fully incorporated, ensuring there are no lumps.
Transfer the batter into the prepared loaf pan and spread it evenly.
If using, sprinkle the chopped nuts on top of the batter.
Bake in the preheated oven for 30 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, cut the loaf into thin slices, about 1/4 inch thick.
Lay the slices flat on a baking sheet lined with parchment paper.
Reduce the oven temperature to 250°F (120°C) and bake the sliced rusks for 15 minutes on one side, then flip and bake for another 15 minutes, until they are dry and crisp.
Let the rusks cool completely before storing in an airtight container.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 9.9 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 533 mg | 41% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 502 mg | 11% | |
*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.
