DAIRY FREE MUESLI RUSK
Recipe posted by Amanda Conradie
FOOD LOVERS RECIPES
780 g whole-wheat flour
420 g bread flour
500 g vegan margarine (or replace 250g with 2/3 cup of vegetable oil)
250 ml (1 cup) brown sugar
575 ml soya milk
20 ml (4 teaspoons) baking powder
5 ml (1 teaspoon) salt
Place the soya milk, margarine and sugar in a saucepan and bring to the boil over medium heat, stirring all the time. Remove from the stove.
Combine the whole-wheat flour, bread flour, baking powder and salt in a bowl. Stir in the milk mixture and mix well.
Shape tablespoons of mixture into buns and place them on lightly greased baking sheets. Pack the buns close together to get a rusk shape.
Bake in the oven at 180ºC (350ºF) for 45 minutes.
Dry in a dehydrator for 2 – 3 hours or in the oven at 50ºC.
Note: Muesli rusk
Replace first 2 ingredients with 600 g whole-wheat, 400 g bread flour and 200 g to 300 g muesli
