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!
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.
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.
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.
When the rusks are cool, remove the paper and place on large board.
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.
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!
These are delicious with strong dark coffee! Dip them in your coffee and enjoy.