Vegan Nut and Seed Rusks
A delicious gluten free and low carb Vegan Nut and Seed Rusk recipe, packed with nuts and seeds.
Vegan Nut and Seed Rusks A delicious gluten free and low carb Vegan Nut and Seed Rusk recipe, packed with nuts and seeds. |
| Servings | Prep Time |
| 2dozen | 15min |
| Cook Time | Passive Time |
| 30min | 7hours, dry out |
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Ingredients
Wet Ingredients
- 1cup almond milk
- 1tablespoon apple cider vinegar
- 2tablespoons ground flaxmeal
- 6tablespoons waterto activate flaxegg*
- 2tablespoons peanut butternatural and organic
- 1/2cup maple syrupor honey/brown rice syrup
- 1/2cup coconut oilmelted
- 1tablespoon vanilla essence
Dry Ingredients
- 2cups almond flour
- 1cup coconut flour
- 1/2cup organic rolled oats
- 1cup almondscan chop it into smaller bits
- 1cup raisins
- 1/2cup pumpkin seeds
- 1/2cup sunflower seeds
- 2tablespoon chia seeds
- 1tablespoon baking soda
- 1teaspoon ground cinnamon
- 1teaspoon ground ginger
- 1teaspoon ground nutmeg
- pinch salt
Instructions
- Pour the apple cider vinegar into the cup of almond milk and set aside. This gives the same taste of buttermilk in your rusks.
- Prepare the flaxeggs. Place the ground flaxmeal in a bowl and cover with water. Mix through until it starts becoming gelatinous. Set aside for 10min.
- Place all the wet ingredients for the rusks in a large mixing bowl and combine.
- Now add the dry ingredients and with a wooden spoon, incorporate the two.
- Preheat the oven to 180degree celsius and prepare a 30 x 30 cm baking tray with non stick spray.
- Push the batter into the baking tray, flattening and pressing down as you go.
- Bake for 25 – 30 minutes until golden brown. Remove from oven and leave to cool.
- Carefully cut the rusks into the desired shape. Cover your wire oven rack with foil and carefully arrange the rusks on it.
- Dry out overnight in the oven set to 70 degrees Celsius. Place in an airtight container.
Recipe Notes
Flax eggs: Using 1 tablespoon of flax meal with 3 tablespoons of water = 1 egg replacement.
Dairy free buttermilk: 1 Cup Almond milk with 1 tablespoon apple cider vinegar = leave for 5 – 7min.
You can chop the seeds and nuts smaller if you like.