VEGAN RUSKS

this For later use

Mix together and let sit for ± 10 minutes to thicken up
600 ml Almond milk
4 teaspoons white vinegar

Add the following to the milk mixture and mix well
1 cup canola oil
1½ cups sugar (you can 2 cups, if want it sweeter)

Mix together
8 cups whole-wheat flour
16 teaspoons baking powder
1½-2 teaspoons salt (see note below re salted pumpkin seeds, then use less salt)
2 teaspoons baking soda
8 Weetabix – rub between your hands to form crumbs and mix with the dry ingredients
1 cup rolled oats

Optional
1 cup Sunflower seeds, sesame seeds, raisins or any other seeds or mixture you like.
Our preference: pumpkin seeds or sunflower seeds and I use 1 cup of seeds per recipe. 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, I will reduce the salt to 1½ teaspoons.

Make a well in the dry ingredients, and add the wet ingredients and mix thoroughly, until no more flour or dry spots visible.
You can use a big spoon or spatula to mix and scrape the excess from the side of the bowl.
Spread the bottom of your pan with oil, or use anything like ”spray and cook” or” pam” and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it.
Bake for 18-20 minutes at 400 degrees 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, preferable let it sit for and hour or two, then break open the pieces and place it on a cooling rack which you placed in a baking tray and dry overnight at 200 degrees F or till it’s properly dried out (say 4-5 hours).
Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.

Prepared, tried and tested by:  The Recipe Hunter (Cook & Enjoy)