Buttermilk Rusks - Old Style & Favourite South-African Recipes. Veganize by making buttermilk (add one tablespoon of white vinegar or lemon juice to a cup of soymilk to replace buttermilk and mix well) & use egg replacer
I have tested this recipe many times and each time I tweak it a little as it doesn’t feel quite right. I think it is finally all tweaked out and has reached perfection (well in my rusk world)! I think the secret is to pre-roast all your nuts and seeds, it just gives it that extra toasted depth of flavour. You could also add in raisins or dried cranberries. These rusks are super crunchy, light, nutty and leave crumbs all over you, just like a good rusk should!