Gluten-free Rusks: If you’re from South Africa, you’ll be familiar with the good old rusk. Whether it be your usual Ouma rusk, your Woollies Bran ones or a home-made one, nothing comes close to the tradition of a good cup of Rooibos with two rusks to dunk.
Rusks are not a quick process. They require a few bakes and turns so that they dry out successfully, but I promise you it’s all worth it.
This recipe has a whole bunch of seeds thrown in for extra depth and flavour. The sesame seeds add knock-out umami. The raisins add a subtle sweetness and plump up nicely post-dunk. All of these elements add something to the naturally basic flavour, but they are totally omittable and can be swapped out for other variants. Go wild.
- 150g of gluten-free self-raising flour
- 150g of buckwheat four
- ½ cup of oats
- 1 teaspoon of salt
- 125ml of coconut mylk with 1 tablespoon of apple cider vinegar (to make vegan buttermilk)
- ¼ cup of raisins (or dried cranberries, currants or sultanas)
- 2 tablespoons of sesame seeds (try stick to these as they add a really nice buttery flavour)
- 2 tablespoons of linseeds
- 2 tablespoons of blitzed linseeds and sesame seeds (mix 1 tablespoon of linseed with 1 tablespoon of sesame seed and blitz – this isn’t necessary but adds a different texture and depth)
- 2 eggs
- ½ a cup of melted coconut oil (preferably the fragranced kind)
- ½ a cup of honey
Put your oven on 180°C. Line a rectangular baking tin with baking paper. Try to keep this to around 25x30cm as you need your rusks to have some height.
Add 1 tablespoon of apple cider vinegar to your coconut mylk and set aside. This will curdle to form vegan ‘buttermylk’. Sieve your flours, salt, and add your oats, raisins and seeds. Mix this well so that everything is evenly incorporated. Then add your honey and mix well.
In a blender, blitz your vegan buttermylk, eggs and coconut oil until well -combined.
Add your wet mixture to your dry mixture and incorporate well. Your mixture should be relatively sticky. Add this to your baking tray and bake for 45 mins. Check on them half-way and if they are getting too brown on top, cover them with tin-foil for the remaining 20 or so minutes.
Once done, remove from the oven and let them cool in the tray for 10 minutes. Lower your oven to 40°C. Then remove them and cut to your desired size. Place these slices on a lined, flat baking tray and space them out generously.
Once your oven is down to 40°C, add your rusks back in the oven and leave them in there for 1 hour. After 1 hour, turn them and leave them in there for another hour. Repeat this process about 2 more times or until the rusks have dried out to your desired texture.