Rusks (Dairy & Egg Free)

Ingredients

• 4 cups All-Purpose Flour
• 4 tsp Baking Powder
• 1 tsp Salt
• 1/2 cup Sugar
• 1 cup Dairy-Free Milk (e.g., almond, soy)
• 1/2 cup Canola Oil
• 2 tbsp Flaxseed Meal
• 6 tbsp Water

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2In a small bowl, combine the 2 tablespoons of flaxseed meal with the 6 tablespoons of water. Stir them together with a spoon and let the mixture sit for 5 minutes to thicken.
3. 3In a large bowl, whisk together the 4 cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of salt, and the 1/2 cup of sugar until they are thoroughly combined.
4. 4Add the 1 cup of dairy-free milk, the 1/2 cup of canola oil, and the thickened flaxseed mixture from the small bowl to the large bowl with the dry ingredients. Use a spoon or spatula to mix everything together until a dough just forms and no dry flour remains; do not overmix.
5. 5Press the dough evenly into a 9x13 inch baking dish, spreading it to fill the entire bottom.
6. 6Bake the dough in the preheated oven at 350°F (175°C) for 25-30 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean.
7. 7Carefully remove the baking dish from the oven and place it on a wire rack. Let the baked dough cool in the dish for 10 minutes to firm up slightly. While still warm, use a sharp knife to cut the dough into 1-inch by 3-inch rectangular pieces.
8. 8Arrange the cut pieces onto one or two large baking sheets, ensuring they do not touch each other. Reduce the oven temperature to 250°F (120°C). Bake for 60 minutes, carefully flipping each piece halfway through the baking time. Continue baking until the rusks are completely dry, hard to the touch, and crisp throughout.

Substitutions

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