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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!

 

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!

 

This winter is certainly getting to me physically, I am consistently hungry and I think that it comes with the territory of not eating meat anymore. I know that is you live on a fully vegan diet that produces all the nutrients you need you’ll be satisfied, but in deep winter times when the fuel is low, vegan rusks always come in very handy. They are filled with fiber, seeds and dried fruits that fill up the little whee gaps in between meals.

The bake time of these rusks is somewhat less than the original due to the fact that there are no eggs or dairy in them. The one thing that makes any rusk delicious is curdled milk (buttermilk) which you can make beforehand by adding lemon juice to almond or soy milk. It was a trial and error a couple of times and with this past week I have failed with a few recipes, but these vegan rusks came out perfect. They are dense yet easy to eat and keeps you full for some time.

 

It seems as though the sun is starting to shift, yeah for small miracles. Oh man, we are visiting SA pretty soon and I can’t wait for some very much needed SA sunshine! I feel like I am deprived of the sun and lots and lots of nutrients. After Christmas, I have been trying to a bit of detox, but its been quite hard since it’s been freezing. I don’t know what I lived on when I breastfed, probably lots and lots of carrots, because it’s seriously hard staying full over here. Eating these vegan rusks has certainly helped with a green smoothie in hand, it’s totally the whole breakfast package that and a steaming bowl of oats.

So here we go, with a cup of jo, dip dip, crunch, crunch here I am awaiting spring! Come on give these scrummy rusks a whing…!

Recipe

Prep Time
0
Cook Time
0
4 - 6 People
Serves 4
Beginner
Difficulty 0

Ingredients

  • 2 cups wholemeal flour
  • 1/4 cup sunflower seeds
  • 1/4 cup flax seeds
  • 1/2 cup almond flour
  • 1/2  cup mixed nuts
  • 1/3 cup raisins or dried cranberries
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 heaped tbsp almond butter
  • 1/2 cup vegetable butter (I used soy butter)
  • 1 tsp vanilla essence
  • Vegan buttermilk~ 1 cup soy milk/coconut cream (curdled with 1 tbsp lemon juice)
  • Vegan egg replacer~ 1 1/2 tbsp flax seed flour plus 1/3 cup water (let it stand for a few minutes to thicken)
  • 1/2 cup coconut sugar
  • 1/3 cup maple syrup/agave

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix together the dry ingredients (flour, seeds, salt, baking powder, baking soda ect.) and set aside, soften the butter and then rub this into the dry ingredients.
  3. Whisk together the almond butter, “buttermilk”, vanilla essence, flax egg, and maple syrup.
  4. Gradually add this into the dry ingredients and then pour in to already pre smeared bread tins.
  5. Add more seeds on top of the rusks and bake for 35-40 minutes until golden brown on top and cooked all the way through.
  6. Once cooked, remove to cool in the tins, flip them out and slice into fingers.
  7. Place in a baking tray and let them dry out in the oven for two hours at 105 degrees Celcius.
  8. Place in a dry container for up to one months time.

Notes:

  • The wholemeal flour can be replaced with spelt flour if you’d like to make this recipe gluten-free.
  •  Chopped dates goes really well with rusks as well.
  • You can add other seeds like chia, flax or sesame seeds if you like.
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Hope you give these rusks a go, they certainly have been my go to this past winter!

M*

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