Milk tart rusks
Recipe Gallery Share the Love Recipe Prep Time 0 Cook Time 0 4 – 6 People Serves 4 Beginner Difficulty 0 Ingredients 500g margarine 1 L plant-based milk 1 tbsp apple cider vinegar 1 tsp vanilla extract 2 cups brown sugar (keep 1/2 of the sugar for sprinkling- you can use less for a less sweet version) 2 tbsp cinnamon 1kg self-rising flour 1 1/2 cups coconut flour 1 cup soy milk powder 2 tsp baking powder 1/3 tsp salt Method Preheat oven to 180 degrees Celsius. Melt the margarine and add the milk, vanilla extract, and apple cider vinegar. Let it curdle for five minutes. Sift in the flour, sugar, and salt, and mix well until the ingredients are fully combined with no dry bits remaining. Smear or spray the rusk tins with non-stick spray. Mix the 1/2 cups of sugar with the cinnamon. Add 3/4 of the rusk batter into the tins. Sprinkle over the cinnamon sugar, and then add the last bit, sprinkling the tops with the rest of the cinnamon sugar. Bake the rusks for 50-60 minutes until golden on top Once golden, remove from the oven and let it cool completely before removing from the tins, slicing into fingers, and drying out in the oven for 6-7 hours at 100-110 degrees Celsius until fully dry. Store the rusks in an air-dry container for up to three weeks. Photo Gallery Hope you love these delish rusks!! M*
Almond date seed rusks
Recipe Ingredients Wet3 cups brown sugar1/3 cup flax seed flour mixed with equal amounts of water1 cup margarine melted1 tbsp apple cider vinegar500ml soy milkDry1 kg self rising flour5 cups bran3 tsp baking powder1 tsp saltExtra add in’s1 cup mixed seeds1 cup roasted almonds1 cup chopped dates1/2 cup shredded coconut Method 1. Preheat the oven to 180 degrees Celsius.2. In a big mixing bowl add the flour, bran, baking powder, salt, and extra add in’s.3. In another bowl add the wet ingredients, sugar and let it curdle for 5 minutes before addingin to the dry ingredients.4. Mix everything well with a spatula, making sure the extra add in’s are well incorporated.5. Scoop into two bread tins, sprinkle on more seeds and sugar, and bake for 40-45 minutesuntil brown.6. Once cooked, remove to cool in the bread pans, remove and slice into fingers, and place on baking trays to dry out in the oven for 3/4 hours at 110 degrees Celsius.7. Store in sealed jars or holders in a dry place for up to three weeks. Hope you love this recipe, rusks are such a favorite of ours;) M
Ultimate vegan rusks
The ultimate vegan rusks are just my absolute favorite rusk recipe that I had to share. Rusks is a very well known breakfast must have in South Africa. Our parents and their parents grew up knowing this dried sweet bread as a meal that can’t go without. Till today my husband and I enjoy rusks with our breakfast and shares a few bites here and there with our son. There is few that comes close to a good nostalgic rusk!
