Hot Cross Buns – Gluten Free & Sugar Free

I posted this recipe a few years ago but I thought it’d be a great one to post again since we are approaching Easter and the tempting smell of hot cross buns are starting to fill the air. If you whip up a batch of these you won’t be tempted by the unhealthy versions and your body will be thanking you for it!

cross bun
These are really tasty and full of so much natural flavour! While they don’t have the consistency of traditional hot cross buns (they are a bit more dense and have more of a scone or muffin texture), they still taste darn good, so give them a try! These buns taste best on the day they are baked as they go a bit hard the next day. They will keep for a few days though and are delicious warmed up in the toaster with a bit of butter or coconut oil spread on them.

raw cross

Makes 12

Ingredients

1 cup buckwheat flour
1 cup almond meal
½ cup tapioca flour (could substitute this with another ½ cup of almond meal)
2 tsp baking powder
1 ½ tbsp cinnamon
1 ½ tbsp nutmeg
½ cup coconut oil, melted
½ cup coconut milk (or milk of choice)
2 eggs + 1 egg white
Zest of 1 orange
Juice of ½ orange
2 tsp vanilla
1 tbsp ginger, minced
¼ cup honey
10 dates, diced
12 dried apricots, diced

For the cross
½ cup buckwheat flour
¼ cup water

Method

Preheat oven to 190°C.

Sift the buckwheat flour, almond meal, tapioca flour, baking powder, cinnamon and nutmeg into a large bowl and stir until well combined.

In a separate bowl, whisk the coconut oil, coconut milk, eggs, ginger, honey, vanilla, orange juice and zest until combined. Pour the mixture onto the flour mixture; stir it through with a knife until the mixture is well combined. Stir in the dates and apricots, still using the knife to mix. The mixture should be evenly combined by this point and have quite a thick-wet consistency.

Line a baking tray. Take ice cream scoop sized parts of the mixture and pop them on the tray so they form a round shape. I found using an actual ice cream scoop covered in coconut oil worked well for this, as the mixture is quite sticky.

To make the mixture for the cross, mix the buckwheat flour with the water until it forms a sloppy-like dough. Using a plastic bag, spoon the mixture into one of the corners of the bag, cut a small hole in the corner of the bag the mixture is in and pipe it over all the buns to make a cross.

Place the buns in the oven for 20-25 minutes, until they are golden and a fork comes out clean.

Leave to cool for half an hour. Then they’ll be ready to eat!

3 thoughts on “Hot Cross Buns – Gluten Free & Sugar Free

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s