1 cup almond flour (sub with brown rice flour or tapioca flour)
2 cups shredded coconut
1 cup mixed seeds
1 cups dried cranberries or chopped dates
1/4 cups corn starch
1/4 cup flaxseed flour or psyllium husk
1 1/2 cups brown sugar or coconut sugar
700 ml oat coconut milk or regular plant-based milk of choice
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
500g vegan butter or margarine
Method
Preheat the oven to 180 degrees Celsius.
Melt the vegan butter or the margarine, then add the milk and vanilla extract.
Gradually mix the flour, shredded coconut, mixed seeds and dried cranberries, flax flour, sugar, baking powder, and salt.
Add more milk or water as needed and scoop it into pre-smeared or non-stick sprayed bread tins.
Sprinkle on some sugar and bake the rusks for 45-50 minutes until golden and baked through.
Let the rusks cool completely before removing from the bread tins, then gently slice the rusks (they are very soft and breakable) into slices and then into fingers.
Lay out on baking trays, and let the rusks dry out for 5-6 hours at 110 degrees Celsius or until dry according to your oven.
Photo Gallery
I hope you love these super delicious rusks!!
M*
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