, ,

Malva pudding rusks

Malva pudding rusks

Malva pudding rusks can rusks get any more interesting, delicious or addictive? I guess so, this version like all of the others on my site is so delicious!! It’s crunchy, healthy, Moorish, you name it. Everything a rusk should be.

Malva pudding rusks can rusks get any more interesting, delicious or addictive? I guess so, this version like all of the others on my site is so delicious!! It’s crunchy, healthy, Moorish, you name it. Everything a rusk should be.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

6-8 people

Difficulty

Beginner

Malva pudding rusks

Malva pudding rusks 

Ingredients 

  • 250g Nutty wheat or spelt flour
  • 1/3 cup almond flour
  • 1/2 cup coconut sugar or molasses sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 1/2 cup plant milk
  • 1 tbsp apple cider vinegar
  • 1 flax egg (1 heaped tbsp flaxseed meal with added water to thicken)
  • 1 tbsp apricot jam
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • coconut sugar or brown sugar for sprinkling

Method

  1. Mix the flour, almond flour, baking powder, and salt then set aside.
    Then mix the milk, apple cider vinegar, and vanilla essence.
  2. Let it curdle for a few minutes and then add the apricot jam, flax egg, and the melted coconut oil.
  3. Mix the wet into the dry, add the baking soda and mix well, then smear a square tin coconut oil or non-cooking spray.
  4. Pour the batter into a pre-smeared or sprayed square tin and sprinkle on some extra coconut sugar.
  5. Bake for 20-25 minutes until brown on top and let it cool, remove from the tin and slice in to fingers, place on a baking tray and dry out for two to three hours at 110 degrees Celsius.
  6. Jar in a rusk tin of choice, and enjoy!

You might also like

Share the Love