HEALTHFUL HOT CROSS BUNS
Vegan / Gluten-free / Dairy-free / Refined Sugar-free
Good Friday lovelies!
There are Hot Cross Bun recipes galore at this time of year, and the internet probably doesn't need another, but I couldn't resist creating my own vegan version. Besides, my family wanted some, especially my partner, so you have him to thank for these incredibly delicious little easter treats!
So, I went to work in the kitchen this morning trying my hand at creating some Hot Cross Buns that are free from dairy, gluten, refined sugar, soy and eggs that would turn out light and fluffy, hold together and most importantly, taste like the real deal. I'm pleased to report I got them right on my first attempt, ticking all of the above boxes!
My family are my biggest critics, and these were devoured the minute I let them know the photography was finished and they could dig in. Actually, one was missing from the nicely arranged bundle ready for the photo shoot after a 5 minute shower break.... note to self, do not trust a 3 year old to have self control when unsupervised in future!
These are super-easy to make and, without a doubt, beat their store-bought counterparts. They are so delicious and simply burst with flavour from the spices and offer a subtle sweetness from the coconut sugar and currants. They are pretty darn good with a lashing of coconut butter if you happened to have some on hand or just plain old coconut oil lightly spread over them warm.
Without further ado, here's the recipe, just in time for Easter.
I hope you and your family love these as much as we did.
HEALTHFUL HOT CROSS BUNS
Paste for cross
2 Tbsp gluten free flour
2 Tbsp water
1 pinch guar gum
zest from 1 orange
1/2 cup + 2 Tbsp coconut cream
1/2 cup + 2 Tbsp almond milk, or any other nut/seed milk
1 1/4 cup almond meal
3/4 psyllium husks
300 g gluten free flour*
2 tsp guar gum
1tsp baking powder
1/2 tsp baking soda
1/4 cup + 1 Tbsp coconut sugar
1/3 cup coconut oil
1/2 tsp Himalayan salt
2 Tbsp apple cider vinegar
2 tsp cinnamon
1 tsp ginger
1 whole fresh nutmeg, finely grated or 1 1/2 tsp ground nutmeg
1/4 tsp cardamom powder
1/4 tsp mixed spice
1/4 tsp ground cloves
1 cup currants or raisins (I used all currants)
1 Tbsp coconut nectar, or maple syrup
1 Tbsp water
1 pinch cinnamon
Paste for Cross
- Mix together flour, water and guar gum to make a paste. Set aside
- Preheat oven to 220c
- Grate orange and nutmeg and pop into a large mixing bowl.
- Place coconut cream, nut milk and coconut oil into a saucepan and stir over a medium heat until oil is melted but mixture is not quite boiling. Remove from heat and set aside
- Add almond meal, psyllium husks, gluten free flour, guar gum, baking powder, baking soda, coconut sugar, Himalayan salt, apple cider vinegar and all spices to bowl and mix with a fork until well combined.
- Add currants to the bowl and mix through dough using your hands.
- Turn out dough onto a lightly, and I mean lightly floured surface and knead for about a minute
- Shape into a high rectangle shape and cut into 12 equal squares.
- Place on a lined baking tray.
- Pipe crosses on with paste made earlier
- Bake in the oven for 15 – 20 minutes until golden brown. Reduce oven to 160C, cover buns with foil and bake for a further 10 – 15 minutes.
- Make glaze
- Remove buns from oven (remove foil) and pop on a cooling rack
- While buns are in the oven, mix together the coconut nectar, water and cinnamon in a small bowl.
- Brush onto hot cross buns once cooked and while cooling but still warm
Ready to devour! I would love to see your pictures of these on my Facebook page or use #gathergirl on your insta posts.
* You can use all white spelt flour if your digestion allows this small amount of gluten protein, a store bought gluten free flour or make your own gluten-free flour using 1/3 cup brown rice flour, 1/3 cup white rice flour (or sorghum is even better if you can get it) 1/3 cup tapioca flour and whisk together.