FB Share Feature Image

Gluten-free Rusks


  Gluten free

  Sugar free

It's been a rather chilly & windy winter here in Cape Town and one my favourite things to do in the afternoons is to sit in the sun and have a delicious hot cup of rooibos vanilla tea with a rusk. It's basically my ultimate winter self-care delight :) However as someone who is prone to gluten sensitivities and also who just loves baking healthy treats, I decided to make gluten-free rusks which can super easily be vegan too! All you have to do is swop out the egg for a flax "egg". 

Super yummy, easy to make and minimal sugar as balancing your blood sugar levels is super important especially when it comes to mood disorders such as anxiety. 

Enjoy these yummy gluten-free rusks. No guilt, no fuss & oh so damn good!

Ingredients (makes 12-14)

Wet Ingredients:

1/2 cup almond milk

1/2 Tbs apple cider vinegar

1 egg/ 1 flax "egg"**

1 Tbs natural peanut butter

1/4 cup honey

1/4 cup melted coconut oil

1/2 Tbs vanilla essence

Dry ingredients:

11/2 cups almond flour

1/2 cup rolled oats

1/2 cup sliced almonds

1/2 cup raisins

1/4 cup sunflower seeds

1 Tbs chia seeds

1/2 Tbs baking powder

1 tsp cinnamon

1/2 tsp ginger powder

Pinch salt



Preheat the oven to 180C

Pour the apple cider vinegar into the almond milk and set aside. for 10 minutes

Place all the wet ingredients in a large bowl and whisk together until well combined. Add the apple cider vinegar & almond milk

Add all the dry ingredients and with a wooden spoon gently mix in together

Add more flour if too runny but should be thick enough to be pressed down

Grease a square baking tin with a little bit of coconut oil (I used a round tin as that is all I had but a square one would be best)

Push the batter into the baking tin, flattening and pressing down as you go to make sure it's evenly spread out.

Bake for 25-30 mins until golden brown then remove from oven and leave to cool for 10 mins

Cut into shape you wish and arrange on a baking tray.

Dry rusks out for +- 8 hrs at 70 C. Ensure to turn them over every two hours or so so they dry out evenly

Remove and keep in a glass jar or enjoy immediately with a cup of tea :)

** To make the flax egg. Mix 1 Tbs ground flaxseeds with 3 Tbs water and leave it to sit until it creates a gel-like consistency

 Feed the Mind. Nourish the body. Connect to the Soul 


These look delicious. I can't wait to get into the kitchen
Enjoy them - they are so yummy

Post a comment

Post Comment


Linked Posts

Edit Section Details

Reply to post

Are you sure?

Are you sure you want to delete this comment?