Coconut, Pecan & Date Rusks (Vegan)
The acid in the discard and in the cultured coconut turbocharge the reaction of the baking powder to produce light, easy to bite, crunchy rusks. The baking soda also calms the acidity down and brings out that delicious coconut flavour right out in front.
- 400g Motherdough discard
450g Cultured coconut
100ml Almond milk
10g linseeds ground to a powder
- Seeds from 1 vanilla pod
30g Golden syrup
5g Psyllium Husk
- 600g Cake flour
10g Baking powder
350g dLite margarine, 2cm cubes.
350g Light brown sugar
150g Pecan nuts
100g chopped dates
Blitz the Motherdough discard, cultured coconut, almond milk, vanilla seeds, linseed powder and syrup together until smooth. Add psyllium husk and blitz for 1 minute.
- Sift the flour, baking powder and salt in to bowl.
Rub the margarine into the flour to achieve a mixture resembling bread crumbs.
- Stir through the sugar.
- Add the Motherdough wet mix and mix thoroughly with in your mixer with paddle attachment until well combined. This can also be done with a wooden spoon.
Add the pecan nut and dates and mix through
Place mixture into a rectangle cake tin lasagne tray that has previously been very well greased with margarine or cooking spray. Smooth out roughly with the back of a spoon.
- Bake in an oven preheated to 160 deg. C (fan on) and bake for 60 minutes until risen and golden brown. Remove and allow to cool.
Slice the cool loaf to the desired size, arrange on a baking sheet lined with baking paper. Leave in oven at 90 deg C to dry out for about 4-8 hours. Keep the oven door cracked with a wooden spoon to let moisture escape.
- Store in an airtight container.
Use your imagination to substitute pecan nuts & dates with roasted coconut, dried cranberries, other nuts, or other dried fruit. Avoid things like muesli or bran flakes that absorb water. Of course they are delicious plain.
You can also substitute 50% of the cake flour with wholewheat flour.