Dairy Free Rusks Recipe #365559
I cannot seem to find commercial rusks without dairy. Traditionally in South Africa rusks are made with buttermilk. I found and adapted this recipe and my whole family (including the dairy eaters) loves dunking them into coffee especially on Sunday mornings. They're filling & nutritious enough to replace breakfast. Choose a good quality commercial muesli as it affects the taste of the rusks. Rusks make a nice gift. This recipe may seem to be time consuming but it is well worth the effort, and they last for weeks. Adapted from Theresa Verslanking
by Cheron
5¼ hours | 15 min prep
20 -30 rusks
- 800 ml boiling water
- 350 g dairy-free margarine, cut into blocks
- 375 ml brown sugar
- 3 eggs, beaten well
- 1 kg nutty wheat flour
- 15 ml baking powder
- 10 ml salt
- 5 ml cream of tartar
- 300 ml natural bran (optional)
- 1 cup sunflower seed
- 1 kg muesli
- Preheat oven to 180ºC.
- Grease 1 large rectangle baking pan.
- Mix boiling water, margarine and sugar.
- Allow to cool - should be lukewarm.
- Add beaten eggs and mix well.
- Mix flour, baking powder, salt and creme of tartar and add to egg mixture.
- Add bran, sunflower seeds and muesli and mix to form a soft dough.
- Pour into baking pan and bake for 1 hour.
- Cool and then cut into rectangles.
- Set oven temperature to 100ºC.
- Space the rusks evenly in the baking pan in the same direction.
- Place the pan in the oven and allow the rusks to dry out with the oven door ajar for 1 hour.
- Turn the rusks onto a new side in the same direction and leave to dry out with the oven door ajar for 1 hour.
- Repeat the last step twice until the rusks have been dried out from all sides.
- Rusks can last for weeks if stored in biscuit jars or tins.
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5 stars