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Bran buttermilk vegan rusks

Bran buttermilk vegan rusks

Bran buttermilk rusks are simply the perfect addition to my morning routine. They are so tasty, loaded with seeds, jumbo raisins and 100% plant-based. Hard to believe that these sweet dried slices of bread are so good, I made a batch for when the baby has arrived to keep me preoccupied for the couple weeks to come.

Bran buttermilk rusks are simply the perfect addition to my morning routine. They are so tasty, loaded with seeds, jumbo raisins and 100% plant-based. Hard to believe that these sweet dried slices of bread are so good, I made a batch for when the baby has arrived to keep me preoccupied for the couple weeks to come.

I am starting to meal prep this past week, and I am pretty tired right about now, heading towards the 35-week mark. So I am loading up on quick meals, making double batches in advance for when the baby is here. Muffins, snack balls, soups, Lentil bobotie, meat pies, pre-cooked beans and lentils and the list goes on. Hard to believe that D-day almost here, but yet so far. There are a couple birthdays just before she arrives, so she will be slap bang right after her brother and dad. We’ll be having birthday celebrations and just after that our sweet little girl will arrive, hopefully, if all works according to plan, since with labor, it never really does!

I am starting to finish all of my lists so I can get to relax just a bit before there will be total havoc. Life is going to be turned upside down, and stress levels are running high because were having a new addition to the family and we might be moving soon. BUT such is life, unexpected, as long as we are all together. And there is enough food to eat for all of us, once I get out of the hospital because I’m not having my mom here for very long.

That’s why rusks are such a perfect way to store up food, it keeps for a long while and fills up all of the little gaps and wholes if there are any over the couple following months. Even though there might not be as many nutritious meals, at least I know there will be healthy snacks. And we love rusks by the way…easiest breakfast, snack or even dinner if you prefer.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

8-10 people

Difficulty

Beginner

Bran buttermilk rusks

All Bran buttermilk vegan rusks

Ingredients 

  • 3 cups all-purpose flour
  • 3/4 cup coconut sugar/Agave or maple syrup
  • 2 1/2 cups all bran flakes or
  • 1/2 cup sunflower seeds
  • 1/2 cup mixed seeds like poppy seeds, sesame, linseeds and pumpkin
  • 1/3 cup jumbo raisins or regular raisins
  • 1/4 cup shredded coconut or coconut flakes
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 flax egg (1/4 cup flax seed meal mixed with 1/3 cup water)
  • 1 cup almond milk with 1 tbsp apple cider vinegar to curdle
  • extra seeds for on top
  • 1 cup melted coconut oil

Method

  1. Preheat oven to 180 degrees Celcius. 
  2. Mix all of the dry ingredients in a big mixing bowl. 
  3. Mix the flax egg, buttermilk and melted coconut oil together, add this to the dry ingredients and then mix well until it all comes together. 
  4. Scoop into a bread tin of choice or a flat rusk tray, press flat and sprinkle over the extra seeds for on top. 
  5. Bake for 35-40 minutes until brown on top and let them cool before slicing into fingers. 
  6. Place the bread fingers on a baking tray and let them dry out for an hour and a half at 110 degrees Celcius. 
  7. Once dry store in an airtight container for up to two months. 

Notes:

  • The bran porridge can be replaced by regular bran, just add a bit more to even out the consistency.
  • Other flours can be used instead of the all-purpose like spelt, rye or even buckwheat.
  • You can also minimize the sugar by adding in less sugar if you like or replacing half with stevia.
  • This recipe can be doubled to make a larger batch if you like.

Hope you love this recipe, it’s really so delish and easy to make!

M*

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