.png)
Vegan Macadamia Rusks (Beskuit)
Updated: Jul 1
Rich, sweet macadamia nuts, with warming spice from the cinnamon. These rusks, dunked in hot coffee are a dream!
Over the past two weeks I have been experimenting with different flavours and this macadamia and cinnamon combination is definitely worth a try!
MACADAMIA NUTS
My current favourite snacks: Macadamia nuts, macadamia butter stuffed dates, mango and macadamia nice cream and these homemade vegan rusks.
Readying this, it might be obvious that I recently was given a good macadamia nut and macadamia butter supply, which is why I am adding them to everything sweet at the moment.
Macadamia nuts are hard to find and very expensive in the UK. Which is why every time someone comes to visit us in the UK from South Africa I always request macadamia nuts and a big jar of macadamia butter.
The sweetness and richness from the macadamia nuts in these rusks is simply wonderful.
ADD SOME SPICE
Ground cinnamon adds a wonderful warmth and natural sweetness to these rusks.
TO MAKE, YOU WILL NEED
all-purpose flour
old fashioned rolled oats
raw macadamia nuts
castor sugar
baking powder
baking soda
ground cinnamon
sea salt
sunflower or pumpkin seeds or seeds of choice
ground flax seeds
almond or oat milk
lemon juice
macadamia butter, unsalted
and coconut oil
ADDITIONAL OPTIONS
Adding dried fruit such as raisins or cranberries can add sweetness or tartness to the rusks
Add pumpkin seeds for an extra nutritional boost.
DO THESE KEEP?
Yes! Simply store them in an airtight container and they should keep 2 - 3 weeks.
Make a big batch and enjoy for weeks.
OTHER RECIPES TO TRY
VEGAN MACADAMIA RUSKS
A traditional South African dry ‘biscuit’ enjoyed best dunked into a cup of coffee.
Yields: about 20 medium sized rusks
Time: about 60 min, plus drying out time
INGREDIENTS
DRY INGREDIENTS
250g all-purpose flour
50g old fashioned rolled oats
40g raw macadamia nuts, roughly chopped
60g castor sugar
2 tsp baking powder
½ tsp baking soda
1/2 tsp ground cinnamon
¼ tsp sea salt
30g sunflower or pumpkin seeds or seeds of choice
FOR THE FLAX EGG
1 tbsp ground flax seeds
2 ½ tbsp water
FOR THE 'BUTTERMILK’
150g Almond or oat milk
½ tbsp lemon juice
WET INGREDIENTS
25g macadamia butter, unsalted
25g melted coconut oil
INSTRUCTIONS
Preheat the oven to 180˚C
Line a deep-walled baking tray with baking paper (I used a 15 x 30 x 3cm tray)
TO MAKE THE FLAX EGG
In a small bowl combine the ground flax seeds and water together and set aside to thicken.
TO MAKE THE ‘BUTTERMILK’
In another small bowl combine the almond milk and lemon juice and set aside.
TO MAKE THE RUSKS
Using a food processor or blender, blend the rolled oats into a rough flour consistency.
Transfer the oat flour into a large mixing bowl and add the rest of the dry ingredients. Give a quick mix.
Add the flax egg, "butter milk" and the rest of the wet ingredients to the dry mixture and mix until completely combined. The batter might be a bit dry, but that is okay. Just make sure everything is well combined.
Put the mixture into your baking tray and press the mixture down with your hands until the mixture is evenly distributed.
Cover the tray with aluminium foil and bake for 40 minutes.
After 40 min, remove the foil and bake for another 5 – 8 minutes
Remove the tray from the oven and let it cool for a few minutes before inverting the semi-cooked dough onto a chopping board
Using a sharp knife, carefully cut the dough into rectangles. The size is up to you. I manged to get about 20 good sized rusks.
Spread the rusks out on a larger baking tray and return to the oven and bake for another 15 min before turning down the heat to 50˚C
Leave the rusks in the oven for a minimum of 4 hours or until the are fully dried out. The best way to check is to break a rusk piece in half to see if it's dry in the centre. Mine took about 6 hours.
Once they are completely dry remove them from the oven and store them in an airtight container.
HAVE YOU MADE THIS?
If you made this, I would love to see your creations on Instagram.
Make sure to leave a review below and give it a rating.
Follow me on Instagram for more vegan recipe inspiration!
Comments