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Vegan Rye oat rusks

Vegan Rye oat rusks

Vegan Rye oat rusks are such a delish treat mid-afternoon or breakfast on the go. This breakfast treat is a staple in many South African households. They range from buttermilk, bran raisin and the list goes on. Traditionally they are filled with butter, eggs, and sugar for that added pa-wow for the morning mill, but I prefer to start the day on a lighter and healthier side.

Vegan Rye oat rusks are such a delish treat mid-afternoon or breakfast on the go. This breakfast treat is a staple in many South African households. They range from buttermilk, bran raisin and the list goes on. Traditionally they are filled with butter, eggs, and sugar for that added pa-wow for the morning mill, but I prefer to start the day on a lighter and healthier side.

After visiting Dublin, I have fallen in love with Irish soda bread. I never really tasted the real deal before, but I have to say, above all bread, I love super loaded whole wheat the most. What’s good about a fresh slice of soda bread is the fact that you can have a slice with any meal, and it just works. Not to mention the fact that you’ll need that extra layer of whole wheat goodness when the weather is cloudy and grey. Like in even more where we live. And even so, the people are super friendly. I’ll go back any day, especially for the bread…

Rusks, are one of those things you should remember from visiting SA. It’s the perfect introduction to the SA culture. Warming, full of crunch, flavor, and buttery. The worst/best part of it all is the fact that you just can’t stop eating…Dangerously delish and full of calories if you’re not careful. But who is counting when you’re eating the healthier kind, and it tastes even more amazing!

There are so many different variations you can try to lake with this recipe, just adjust the two cup ratio of dry ingredients as you see fit, two cups of liquid, sugar, fat and added ad-ins like seeds, nuts, fruit ect.  It’s good to play around with the recipe until you get the perfect fit. There are so many rusk recipes for a reason you know. Some like no crunch, just all of the ‘”cookie” goodness and others like a filling wheaty rusk, others like a whole lot of crunch and crispy baked raisin goodness. (So me!) But not so much my son, he just say’s “sleg” and spits it out into my hand. So work with your preference!

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Vegan Rye oat rusks

Vegan Rye oat rusks

Ingredients 

  • 1 cup rye flour
  • 1 cup whole wheat
  • 1/2 cup all-purpose flour
  • 1 cup oats
  • 1/2 cup almond flour
  • 1 cup coconut sugar
  • 1 tsp vanilla essence
  • 1 cup boiling water water
  • 1/2 -3/4 cup coconut oil or vegan butter
  • 1 cup almond milk with 1 tbsp apple cider vinegar (leave to curdle for 5 minutes)
  • 2 tbsp baking powder
  • 1 tsp salt

Method

  1. Preheat oven to 175 degrees Celcius.
  2. Mix the flours, oats, almond flour, coconut sugar, baking powder, and salt.
  3. Pour the boiling water over the coconut oil or vegan butter and let it melt.
  4. Mix the water and curdled milk, add this and the vanilla to the dry mixture and then mix well, add more liquid if needed.
  5. Smear the batter into a pre-smeared bread tin or rusk baking tray.
  6. Sprinkle over more oats and coconut sugar before baking.
  7. Bake for 25-30 minutes until fully cooked ( this also depends on what type of tin you’re using, may be a bit longer in a bread tin)
  8. Wait to cool before slicing in to fingers, preheat oven to 110 degrees Celsius and place on a baking sheet neatly next to each other.
  9. Leave to dry for 1 1/2-2 hours, leave to cool before storing in a cool dry place and enjoy within two weeks.

Notes:

  • You can add other seeds or fruit, like raisins, shredded coconut, sunflower, linseeds or sesame seeds.
  • The rye flour can be replaced with spelt, brown rice flour, millet, etc.
  • I haven’t added so much oil, if you like you can add 3/4 cup coconut oil instead of 1/2 if the risks look like they need more liquid. If not add more milk.

Hope you love this recipe, I really loved it so much and can’t wait to make other variations with seeds and nuts. Perfect breakfast/snack summer or winter!

M*

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