Rye and Date (zero sugar) Rusks


I love food. I love cooking. I love baking. Most of all, I love eating, and I think my favourite thing in the world is a rusk. A rusk is a very South African thing. A dry, ugly, high fibre, fattening carb, that I simply will never be able to live without. A rusk is dipped in your (usually morning) coffee or tea, and soaked for a few seconds until just soft enough to bite off easily, but not mushy.

I start panicking when I see that my rusks are running low.

When we decided to stop eating sugar, I was a little devastated. Not because of the chocolate, ice cream or milkshakes that I would be going without, but because of my rusks. My morning companion, helping me enter the day with a cup of freshly brewed coffee. I literally wake up thinking about rusks (sometimes).  But then I met someone who bakes sugar free rusks, without artificial sweetener: with dates! Duh!? Dates are like the sweetest and tastiest thing on earth, after rusks.


So I put a few recipes together and came up with this one. I use stone ground rye flour because I believe it’s healthier. It’s obviously not gluten free. But I feel good eating, and therefore using, rye. I’m sure you could substitute it with gluten free flour.


Here is the recipe:

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