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–+ servings
Vegan buttermilk oat rusks

Vegan buttermilk and oat rusks

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Prep Time 20 minutes
Cook Time 45 minutes
Dry time 3 hours
Total Time 4 hours 5 minutes

Equipment

  • Loaf tins
  • cookie sheets or racks for drying
  • Blender to blend cashews

Ingredients
  

  • 500 g high bran wholewheat flour (Nutty wheat) About 4¼ cups
  • 1 tsp salt
  • 2 tbsp baking powder
  • 2 cups rolled oats prefer regular, quick cooking will also work
  • 1 cup currants raisins or a combination of the two
  • 3 tbs flaxmeal
  • 1/2 cup soy milk to mix with flax
  • 1 3/4 cup soy milk
  • 3 tbsp cider vinegar
  • 100 g cashews
  • 150 g coconut oil
  • 2 tsp vanilla
  • 3/4 cup sugar

Instructions
 

  • Preheat the oven to 180°C/360°F
  • Combine the flour, salt, baking powder and oats and currants or raisins in a bowl.
  • In a small bowl, combine the flax meal with the warm soy milk and let stand for a few minutes.
  • Add the cashews to about two cups water and microwave for a three minutes, and let stand for about five minutes.
  • Blend the cashews with the soy milk. I do this in my Nutribullet, but any blender will work. A smooth texture is not that important in this recipe. Add the apple cider vinegar to the milk mixture. You can let this stand for a bit to curdle like buttermilk, but I don't feel this is necessary.
  • Add the sugar and vanilla to the milk mixture. Melt the coconut oil and add this to the same bowl. Also add the flax and soymilk mix.
  • Mix the flour, salt, baking powder and oats together. This is the dry mix
  • Add the wet ingredients to the dry mixture and stir to combine. Don't overmix. It will form a dough with a muffin-like consistency.
  • Divide the dough between two loaf tins. Mine are 10cmm x 23cm (4'' x 10''). Bake at 180°C (360°F) for about 35-40 minutes.
  • Let the loaves cool. Slice each loaf into seven slices, and divide each slice vertically into three fingers
  • Lay these out on a sheet pan and put into an oven set to 100°C (210 °F). Allow the rusks to dry for several hours (usually 3- 4 in my oven).

Notes

Drying times will vary based on your oven temperature, humidity, etc. 
Test one to see if the inside is dry. 

Nutrition

Serving: 42gCalories: 131kcalCarbohydrates: 16gProtein: 3.1gFat: 5.6g
Servings 42 rusks
Calories 131
Keyword buttermilk, oats, Rusks, wholegrain
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