Looking for a vegan rusk recipe that is quick and easy – look no further – you have found the best and will never use another!
Mix together and let sit for ± 10 minutes to thicken up
10 ml white vinegar
1 cup canola oil (250ml)
2 cups sugar (500ml) (We prefer it less sweet, so I only use 1½ cups)
8 cups whole-wheat flour (2000ml)
18 teaspoons baking powder (90 ml)
1½ teaspoons salt (7.5 ml) (see note below re salted pumpkin seeds, then use less salt)
2 teaspoons baking soda (10 ml)
8 weetabix – crushed between your hands to form crumbs and mix with the dry ingredients.
Add 1 cup Sunflower seeds or pumpkin seeds (250ml)
Make a well in the dry ingredients and the add the wet mixture and mix thoroughly, until flour or dry spots visible.
It’s so easy, I only use a spatula to mix and scrape the excess from the side of the bowl. Should you wish to mix it by hand, then I 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 an awesome biscotti 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 400F (200C), and it should have a nice brown baked color and when inserting a baking pin it should come out clean.
Take it out and leave on the counter till cold, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 190F 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.
Baker’s note: When I bake rusks, I always make this recipe twice, one with pumpkin and one with sunflower seeds.
Each 8 cups mixture fits into my rusk pan (see picture).
When doing this twice, I have 4 drying trays and again this fits perfectly into my oven (see picture) and then I have a good stock and also its more economical when drying it out.
When using regular Buttermilk, omit the white vinegar
Prepared, tried and tested: Esme Slabs – I make this at least every 6-8 weeks.
The Recipe Hunter (Cook & Enjoy) on