1. Mix almond milk and vinegar in a bowl and let it sit for about 10 minutes to thicken.
2. Add the canola oil and sugar to the milk mixture and whisk lightly.
3. In a separate large bowl, mix the flour, baking powder, baking soda, salt, crumbled Weetabix, oats, and optional seeds/raisins.
4. Make a well in the dry ingredients and pour in the wet mixture.
5. Stir with a big spoon or spatula until no dry spots remain.
6. Grease your baking pan or use spray oil, or if you prefer, line with parchment paper (which I do).
7. Transfer the dough and flatten it with oiled hands.
8. Cut the dough into rusk-sized sections while still in the pan.
9. I have a nifty pan for baking my rusks, so I use the cutter and have perfectly sized rusks (60 per pan)
10. Bake at 400°F (200°C) for 18–20 minutes until golden and a skewer comes out clean.
11. Let cool for 1–2 hours.
12. Break into individual rusks and place on a cooling rack in a baking tray.
13. I always dry overnight at 200°F (95°C), or you can do it for 4–5 hours until fully crisp.
14. Cool completely and store in an airtight container or ziplock bags.

Tip: Use salted pumpkin seeds**? Reduce the salt to 1½ tsp.