Gluten Free Hot Cross Buns

Hot Cross Buns

 

Easter is just around the corner… and everywhere I look I see another hot cross bun or chocolate egg! For many people, this is not a bad thing at all. But if you, like me, want to eat foods that are predominantly unprocessed and free of gluten, dairy and refined-sugars – it’s easy to feel like you’re “missing out” on all the traditional Easter indulgences! But I see no reason why you have to sacrifice your diet choices just to the lack of available options – which is precisely why I have tried to recreate my own version of ‘Hot Cross Buns’!

For my fellow paleo, gluten-free, dairy-free or refined sugar-free foodies, I have created this recipe for you!

While these didn’t turn out as ‘fluffy’ as what you’re probably use to seeing in supermarkets or at the bakers – the flavour combination is delish! It’s also packed full of great superfoods like coconut oil and cinnamon, which are natural anti-inflammatory‘s and almond meal which is a natural protein source so will keep you fuller for longer (unlike your typical refined white flour/white sugar hot cross buns)!

I hope you enjoy them and Happy Easter 🙂

 

INGREDIENTS

(Makes 16)

1 cup almond meal

1 cup tapioca flour

½ cup millet flour

½ cup brown rice flour

1 tsp bicarbonate soda (+squeeze lemon juice)

1 tsp baking powder

2 tsp cinnamon

1 tsp mixed spice

½ tsp nutmeg

½ tsp ginger

1 tsp sea salt

1 packed dry yeast (approx. 2 tsp)

1 cup almond milk

4 eggs, lightly beaten

¼ cup coconut oil

2 Tbsp rice malt syrup or honey

¼ cup raisins

1 tsp orange zest

1 tsp vanilla

Optional: dark chocolate, chopped

Crosses

¼ green apple, cut into thin slices

 

Preheat oven to 180 degrees Celsius.

Combine in a small bowl the milk, yeast and 1Tbsp honey or rice malt syrup. Let sit for 5 mins until the yeast is activated.

Whisk the almond meal, flour, mixed spice, cinnamon, salt, nutmeg and ginger in a separate bowl. Set aside.

In another separate bowl, whisk the melted coconut oil, eggs, raisins, vanilla, orange zest, baking powder and bicarbonate soda and remaining honey/rice malt syrup.

Add the wet ingredients to the yeast mixture, stirring to combine. Then add the flour mixture and combine to form a wet dough. Optional – add chocolate chunks and blend and blend through mixture.

Spoon mixture into pre-lined muffin tins.

Top with apple slices to form crosses on each bun.

Pop into the oven for approx. 25 mins until golden.

Serve with macadamia butter (or topping of choice)!

Store in an airtight container for 5 days or freeze for longer storage.

Enjoy 🙂

 

 

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