Vegan Nut and Seed Rusks

I can’t even begin to describe how amazing these Vegan Nut and Seed Rusks came out!  We all know how tempting a cup of sweet tea and good old rusks (or beskuit, as the Afrikaners call it) can be. This Classic All Bran rusks recipe are my favourite and so easy to make.  But… I really wanted to create a version that is dairy free, gluten free and low in carbs and refined sugar.

Classic Rusks, just better

As the cooler weather makes it appearance here in South Africa, the craving for warming and comforting meals, dishes and drinks are on the rise. I mean, that is what winter is all about right?  The classic South African rusk comes in many forms and flavours, each with their own little history. To put it simply, a rusk or beskuit is a hard, dry biscuit or twice-baked bread. Since the 1960’s, boerefolk would preserve bread this way, as they traveled long distances across the hectic South African terrain, without refrigeration. Usually, the dry and wet ingredients will be combined, baked, portioned and baked again in a low oven to dry these biscuits out.

Vegan Nut and Seed Rusk

 

Healthy Vegan Rusks  

For my version, I tried to incorporate a whole lot of healthy ingredients.  First off I made my rusks dairy free by adding an almond milk “buttermilk” (almond milk with apple cider vinegar) as part of the wet ingredients. These rusks are also completely vegan. The butter gets replaced with coconut oil and peanut butter, and the “flaxseed eggs” (flaxseed meal and water) replaces the egg. These rusks are also refined sugar-free, and I used maple syrup to sweeten it.  The raisins I have used in the batter also ads some lovely natural sweetness.

Vegan Nut and Seed Rusk

All about the texture

I used gluten-free almond and coconut flour in my batter that delivers a delicious crumbly (without falling apart) low carb rusk.  Almonds, sunflower seeds, pumpkin seeds and chia seeds all make an appearance and ads great nutrition to these delicious morsels. You can’t go wrong by adding the deep and comforting flavours of cinnamon, nutmeg and a pinch of ginger.

Vegan Nut and Seed Rusk

 

Let’s have Tea

Your tea time will be transformed with these healthy, filling and delicious rusks. Best yet, they can last up to two weeks in an air safe container.  These healthy rusks will make a great edible gift if you are thinking of spoiling someone special soon…

 
 
 
Print Recipe
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 Rusk
Votes: 1
Rating: 5
You:
Rate this recipe!
Course snack
Cuisine South African
Prep Time 15 min
Cook Time 30 min
Passive Time 7 hours, dry out
Servings
dozen
Ingredients
Wet Ingredients
Dry Ingredients
Course snack
Cuisine South African
Prep Time 15 min
Cook Time 30 min
Passive Time 7 hours, dry out
Servings
dozen
Ingredients
Wet Ingredients
Dry Ingredients
Vegan Nut and Seed Rusk
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Pour the apple cider vinegar into the cup of almond milk and set aside. This gives the same taste of buttermilk in your rusks.
  2. 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.
  3. Place all the wet ingredients for the rusks in a large mixing bowl and combine.
  4. Now add the dry ingredients and with a wooden spoon, incorporate the two.
  5. Preheat the oven to 180degree celsius and prepare a 30 x 30 cm baking tray with non stick spray.
  6. Push the batter into the baking tray, flattening and pressing down as you go.
  7. Bake for 25 - 30 minutes until golden brown. Remove from oven and leave to cool.
  8. Carefully cut the rusks into the desired shape. Cover your wire oven rack with foil and carefully arrange the rusks on it.
  9. 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.

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Latest Comments

  1. Pintoo May 23, 2018
    • Anina June 5, 2018

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