Superfood "Buttermilk" Rusks

Vegan Superfood “Buttermilk” Rusks

Hello wonderful folk! I have been quite absent from The Healing Root blog of late because it’s been my first month at university! It’s been an incredible experience thus far and I am enjoying it so much.

I am lapping up all the stimulation – intellectual and otherwise. I’ve met the most beautiful souls which has made me so happy because I thought that it would be very hard for me to integrate into university as a first year student being a few years older than the average first year student. But, to my absolute joy I’ve experienced the contrary! Affirming to me once again the powerful nature of the Law of Attraction. I’ve met a wonderful group of friends who are slightly older and have very similar interests to me but we’re all still different enough to interest each other and learn from each other. It’s also so fantastic to have the structure of the university system to help facilitate growth and the sharing and assimilation of knowledge. It’s become clear that how much you learn and take away from university is completely up to you as a student – how much you engage with the work, how diligent you are about attending lectures, tuts and practicals and how much time you spend grappling with and understanding the content of your courses. I suppose it’s the same in life, really. How much you learn and take away from life itself correlates directly with how much you engage with it.


Amidst all the chaos of settling into University life, teaching yoga and trying to balance my distribution of energy I created a rusk recipe that is just plain YUM. I’ve had a deep and profound love for rusks since the early years of my existence. And for any South Africans out there, I’m sure you feel the rusk feels. Since becoming vegan however, I’ve had a severe lack of them in my life until about 4 days ago when I created a batch of scrumptious vegan superfood rusks! I have yet to try and make them gluten-free and completely refined sugar-free. But those recipes will come as I experiment and play with this existing one. I will keep you all updated and will hopefully soon post a recipe for both a gluten-free version and a refined sugar-free version. But for now, these beauties are a divine and hearty tea or coffee accompaniment and have significantly less sugar than any other recipes I’ve seen or tasted.


For those of you who don’t know what a rusk is, it is a very common South African tea time snack. Essentially it is a mildly sweet cake/bread/biscuit type of treat that is dehydrated to the point of it being really hard and crunchy. One eats them with tea or coffee. Generally, one dunks the rusks into the hot beverage for a few seconds until it gets to that point of perfect balance between crunchy enough and soft enough. They often have raisins baked into them as well as some nuts and seeds of choice. These ones are filled with many good things – such as chia seeds, flax seeds, sunflower and pumpkin seeds, raisins and cinnamon.


Let’s get to it!



·      3.5 cups unbleached all-purpose flour

·      2.5 All Bran cereal

·      ½ cup coconut flour

·      1 cup + 2 tablespoons soy milk

·      ½ cup raisins

·      ½ cup organic coconut oil

·      ½ cup organic castor sugar or sugar of choice blended until fine

·      ¼ cup toasted sunflower seeds

·      1-2 tablespoons toasted pumpkin seeds

·      1 tablespoon flax seeds

·      1 teaspoon chia seeds

·      2 teaspoons cinnamon

·      1 tablespoon apple cider vinegar or lemon juice

·      1 teaspoon Himalayan salt

·      1 tablespoon baking powder

·      1 flax egg (1 tablespoon ground flaxseeds + 3 tablespoons water)

·      10 drops of stevia

·      Baking tray

·      Foil to cover baking tray

·      Parchment paper



1.         Preheat your oven to 180 degrees Celsius. Line a baking tray with parchment paper.

2.      Place the flours, sugar, baking powder and All-Bran cereal into a big bowl. Give the All-Bran cereal a squeeze with clean hands just to slightly break them up.

3.       Add the salt, raisins, cinnamon and all of the seeds (whole flax seeds, chia seeds, sunflower & pumpkin seeds).

4.      In a small bowl place the milk and apple cider vinegar. Mix well and let sit for about 5 minutes. This creates the "buttermilk" effect.

5.       In another small bowl make your flax egg by placing the 1 tablespoon of ground flaxseeds and 3 tablespoons of filtered water. Mix well and set aside to thicken.

6.      In a small pot or pan melt your coconut oil. Add in the stevia drops. Add in the “buttermilk”/soy milk mixture. Mix well and then add the liquid mixture into the dry mixture.

7.       Mix everything together until well combined. The mixture is quite dry, but if it seems to be falling apart you can add a little more soy milk but it should be just right – wet enough to stick together to form a coherent dough but still quite dry.

8.      Place the dough into the lined baking tray. Mold into the corners and press down until it’s all even and the edges are neat and uniform (this ensures even baking time otherwise you might burn the edges).

9.      Place in the oven covered with foil and bake for 40 minutes. Remove from oven, take off the tin foil and return to bake for another 10 minutes.

10.      Take out of the oven and let cool until you can touch them. Lower the heat of the oven to about 50 degrees Celsius. Then remove the big block of baked goodness from the baking tray and cut into desired rusk size (generally they’re about the length of the pointer finger and about 5cm wide). Once you’ve cut them all up spread them out on a large baking tray and return to the oven.

11.    Leave the rusks to dehydrate until hard and crunchy all the way through (roughly about 3 hours give or take depending on the size of the rusks). Once rusks are completely cold you can store them in an airtight container.