Ultimate Vegan Rusks

Enjoy this healthy Vegan Rusks anytime of the day.

• Difficulty: Easy
• Category: Banting Recipes, Banting Tea Times, Cakes & Biscuits, Healthy Recipes, Heart Healthy Recipes, Life Style Recipes, Meal Times, Recipes, Summer Recipes, Tea Time, Vegan Recipes, Vegetarian, Winter Recipes
• Cuisine: African, Boere Kos, Italian/USA, South African
• Cooking Method: Oven, Stove Top

Ingredients

INGREDIENTS:

• 2 cup Whole Wheat Flour
• 1/4 cup Sunflower Seeds
• 1/4 cup Flax Seeds
• 1/2 cup Almond Flour
• 1/2 cup Mixed Nuts
• 1/3 cup Dried Raisons
• 1 tsp Salt
• 1 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tbsp Almond Butter
• 1/2 cup Vegetable Butter
• 1 tsp Vanilla Essence
• 1/2 cup Coconut Sugar
• 1/3 cup Maple Syrup
• 1 cup Soy Milk

VEGAN EGG REPLACER: Mix and let stand for a few minutes to thicken.

• 1 1/2 tbsp Flax Seed Flour
• 1/3 cup Water

Instructions

METHOD:

1. 1. Preheat oven to 175 degrees.
2. 2. Mix together the dry ingredients,Flour, Seeds, Salt, Baking Powder, Baking Soda and set aside, soften the Butter and then rub this into the dry ingredients.
3. 3. Whisk together the Almond Butter, “buttermilk”, Vanilla Essence, Flax Egg and Maple Syrup.
4. 4. Gradually add this into the dry ingredients and then pour in to already pre smeared bread tins.
5. 5. Add more Seeds on top of the Rusks and bake for 35 to 40 minutes until golden brown on top and cooked all the way through.
6. 6. Once cooked remove to cool in the tins flip them out and slice into fingers.
7. 7. Place in a baking tray and let them dry out in the oven for two hours at 105 degrees.
8. 8. Place in a dry container for up to one months time.