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Muesli rusks with oats, seeds and raisins

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

These vegan Muesli Rusks made with oats, seeds and raisins is a must this holiday season! They keep really well in an airtight container and tastes amazing! They have all the qualities of a healthy moreish snack!

Muesli risks with woads seeds and raisins

 2 cups Self-raising flour
 1 ½ cups Oats
 1 ¼ cups Maple syrup (or sugar)
 1 cup Oat milk or soy milk (Converted to buttermilk by adding 1 tablespoon of apple cider vinegar)
 2 Chia seed eggs (1 tablespoon of chia seeds mixed with 2.5 tablespoons of water for 1 egg)
 ½ cup Oil
 1 tsp Salt
 ½ cup Raisins
  cup Dates (Chopped)
  cup Sunflower seeds
  cup Pumpkin seeds
 ¼ cup Flax seeds
1

Preheat the oven to 180C / 350F.

Make the vegan buttermilk
Mix 1 tablespoon of apple cider vinegar with a cup of oat milk. Let it sit for 5 - 10 minutes to thicken and curdle. Soy milk is the best option for buttermilk, but I wanted to use oat milk for this recipe. Oat milk does not curdle as well as soy milk does.

Make two chia seed eggs (or use 2 normal eggs if not vegan)
2 tablespoon chia seeds + 5 tablespoons water
Stir and let rest for 5 - 10 minutes to thicken. It should be gel-like and thick.

Mix the all-purpose flour, oats and salt together in a large bowl.

Add the maple syrup, raisins, chopped dates, and seeds together well to combine.

In a bowl measure out the vegan buttermilk then add the chia eggs and oil and whisk to combine.

Pour the wet ingredients into the dry ingredients and mix until you get a thick dough-like batter. If it is a bit dry, add a splash more buttermilk. It should be fairly sticky.

Healthy vegan muesli rusks batter

2

Empty the mixture into a rectangular baking tin that has been lined with baking paper and approx. 23cm x 33cm with a 3 – 5cm rim. Spread it out to evenly in the tin.

Healthy vegan muesli rusks with raisins and seeds

3

Bake for 45 minutes and until golden brown. *loosely cover with tin foil from about 20 minutes in to prevent the top surface from over brown. Remove and allow to cool.

Vegan muesli rusks

4

When the rusks are cool, remove the paper and place on large board.

Muesli risks with woads seeds and raisins

5

Cut them into fingers the size that you would like. Then place these on a large flat baking sheet lined with paper allowing some space between each rusk.

Healthy vegan muesli rusks with raisins and seeds

6

Dry out overnight (8 – 9) hours in a 60C oven or for 6 hours in a 100C oven Turn them over once if you can. If you cut your rusks very thick they might need a little more drying time.

I used a dehydrator overnight and they were ready for morning breakfast!

Muesli risks with woads seeds and raisins

7

These are delicious with strong dark coffee! Dip them in your coffee and enjoy.

Muesli risks with woads seeds and raisins