Vegan Buttermilk rusks



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


  • 1kg self-rising flour or cake flour (i like to use Eureka mill flours)
  • 350g coconut flour or sub with regular flour 
  • 1 1/2 tsp baking powder
  • 3ml salt
  • 500g melted margarine or vegan butter 
  • 350g light brown sugar
  • 1 tsp vanilla extract
  • 500ml coconut milk (more if needed)
  • 1 1/2 tbsp apple cider vinegar


1. Preheat the oven to 180 degrees Celsius. Place the flour, baking powder, sugar, and salt in a bowl.
2. Mix the wet ingredients together & leave to curdle a few minutes before making a well in the middle of the dry ingredients and pouring in the wet ingredients.
3. Mix well with a wooden spoon and start using your hands to combine.
4. Spray two bread tins with non-stick spray and line them with parchment paper, roll the biscuit batter into balls, or, lightly push the pans, and place them in the tins, squeezing each neatly next to the other.
5. Sprinkle with sugar and bake for 45-50 minutes until golden.
6. Remove to cool, once cooled tip out from the tins and tear into slices, or slice into fingers, place on a baking tray.
7. Dry out for three hours at 100-110 degrees Celsius depending on your oven. Store in a glass container and enjoy!!

notes: For a variation, I like to add toasted shredded coconut to the mix. 

Recipe adapted from @Drizzleanddip