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Crunchy Vegan Rusks, The Perfect Plant-Based Snack
Crunchy Vegan Rusks, made with Almond Milk & Whole-Wheat Goodness
If you love a crunchy, wholesome snack that’s totally plant-based, these vegan rusks are for you. Made with almond milk, whole wheat, oats, and seeds, they’re perfect with tea, coffee, or just on-the-go munching.
Why You’ll Love Crunchy Vegan Rusks:
- Crunchy, golden, and packed with whole grains
- Fully plant-based and kid-friendly
- Customizable with your favorite seeds or dried fruits
- Long shelf-life—perfect to make ahead
- Easy to whip up with pantry staples
Whip up these crunchy vegan rusks with Weetabix and seeds. Perfect plant-based snack for tea or breakfast on the go.
Print
Crunchy Vegan Rusks
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 60 pieces (single batch) 1x
- Category: Everyday Cooking
- Method: Easy
- Diet: Vegan
Description
Crunchy Vegan Rusks are a plant-based snack made with whole wheat and seeds. Perfect for breakfast or tea time.
Ingredients
Wet Ingredients:
- 600 ml almond milk
- 4 tsp white vinegar
- 1 cup canola oil
- 1 1/2–2 cups sugar (adjust for sweetness)
Dry Ingredients:
- 8 cups whole-wheat flour
- 16 tsp baking powder
- 1 1/2–2 tsp salt (adjust if using salted pumpkin seeds)
- 2 tsp baking soda
- 8 Weetabix biscuits, crumbled
- 1 cup rolled oats
Add-Ins:
- 1 cup pumpkin seeds**, sunflower seeds, sesame seeds, or raisins
Instructions
- Mix almond milk and vinegar in a bowl and let it sit for about 10 minutes to thicken.
- Add the canola oil and sugar to the milk mixture and whisk lightly.
- In a separate large bowl, mix the flour, baking powder, baking soda, salt, crumbled Weetabix, oats, and optional seeds/raisins.
- Make a well in the dry ingredients and pour in the wet mixture.
- Stir with a big spoon or spatula until no dry spots remain.
- Grease your baking pan or use spray oil, or if you prefer, line with parchment paper (which I do).
- Transfer the dough and flatten it with oiled hands.
- Cut the dough into rusk-sized sections while still in the pan.
- I have a nifty pan for baking my rusks, so I use the cutter and have perfectly sized rusks (60 per pan)
- Bake at 400°F (200°C) for 18–20 minutes until golden and a skewer comes out clean.
- Let cool for 1–2 hours.
- Break into individual rusks and place on a cooling rack in a baking tray.
- I always dry overnight at 200°F (95°C), or you can do it for 4–5 hours until fully crisp.
- Cool completely and store in an airtight container or ziplock bags.
Tip: Use salted pumpkin seeds**? Reduce the salt to 1½ tsp.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Crunchy Vegan Rusks with oats and seeds make mornings better. Easy to bake and full of flavor. Whip up your own batch and enjoy anytime.
Crunchy Vegan Rusks deliver golden, plant-based goodness with a soft center and crisp edge. Every bite is wholesome and satisfying, perfect for breakfast, tea, or anytime you need a healthy snack. The combination of oats, Weetabix, and seeds makes them easy to bake, long-lasting, and irresistible for anyone who loves simple homemade treats.
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Now it’s enough, Esme, I’m coming for dinner 🙂
Please do come, I will be happy to have you over
Wow! What an easy and delicious recipe. I live in Ireland and have a son who is vegan..we all love this recipe. I’m preparing a batch to take to Italy to our South African friends. I love how this recipe is so versatile. Thank you Esme.
Dear Sandy, Awesome, so happy you all enjoy these rusks. I make them at least every 6-8 weeks, in vegan or regular form and just baked 32 cups (made recipe 4 times) on Thursday. Now we and our children and families have rusks for the next month or so. Enjoy it and thanks for using this recipe.