Get your



EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Es’s Vegan Beskuit / Biscotti

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

TRH Es's Vegan Wholewheat Rusks

Mix together and let sit for ± 10 minutes to thicken up
300ml So nice vanilla soy milk
2 teaspoons white vinegar

Add the following to the milk mixture and mix well
½ cup canola oil
1 cup sugar (I personally use less only a ¾cup , otherwise too sweet for our taste)

Mix together
4 cups whole-wheat flour
8 teaspoons baking powder
1 teaspoon salt (see note below re salted pumpkin seeds, then please use less salt)
1 teaspoon baking soda

4 weetabix – rub between your hands to form crumbs and mix with the dry ingredients.

Add any of the following as per your own preference: Sunflower seeds, sesame seeds, raisons, or any other nuts you like.

Our preference: pumpkin seeds or sunflower seeds and I use ¾-1 cup of seeds, as we just love the seeds in the rusks. When using pumpkin seeds, I use the salted ones, as I always have it in the house just to munch on. In such a case then I will reduce the salt with the dry ingredients.

Mix the wet and dry mixture and mix thoroughly, until no more flour or dry spots visible. You can use a big spoon and spatula to mix and scrape the excess from the side of the bowl or if you prefer mix with your hands. In such a case, I would suggest that you put some oil on your hands otherwise it can become rather sticky.

Spray your pan with ”spray and cook” or ”pam” and transfer the mixture to your pan and then flatten it with your oily hands and then mark out the size of the rusks by cutting through it. I have a nifty pan with a cutter so this ensures that I always have evenly sized rusks, but have done it by hand for many many years.

Bake for 18-20 minutes at 400degrees F, and it should have a nice brown baked color and when inserting a baking pin it should come out clean.

When ready, take out of the oven and let it cool down, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 200degrees F or till it’s properly dried out (say 5-6 hours).

Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

Prepared, tried and tested:  Esme Slabbert

Baker’s note:  When I bake rusks, I usually make a double recipe as it nicely fits into my pan (see picture) and then I make a second double batch.  This way I have a good stock and also its more economical when drying it out

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment