I can happily spend Easter without chocolate eggs, but I really enjoy the nostalgia of eating warm hot cross buns, especially when dripping with melted grass fed butter & raw honey. As a child we only had these on Good Friday and maybe the day or two after, so they were extra special.
Last year with some extra time at home (thanks COVID-19) we played with a gluten, egg & dairy free recipe to create some buns that everyone in our family can enjoy. You can add extra spices or fruit peel if you wish and use almond milk instead of hemp milk if preferred.
This year I've changed the recipe up a bit and made chocolate 'infused' hot cross buns! Fortunately they taste a lot better than they look! I have to admit I struggle with the cross on top - whether its the flour version or the chocolate version. Either way the mess in the kitchen is quite impressive, and the buns end up with a very hand made wabi sabi look.
Gluten Free, Vegan
We use all organic ingredients
Makes 9 large or 12 medium buns
- 1 ½ cups (150g) almond meal
- 1 1/2 cups (120g) tapioca flour
- 1 cup coconut flour
- 1/3 cup golden flaxseed meal
- 2 tsp gluten free baking powder
- 1/2 cup natural sultanas OR 150 g dark chocolate (we make our own raw chocolate or use Loco Love's Nirvana heavenly chocolate), roughly chopped into small pieces
- 2 tsp cinnamon powder
- 1 tsp ginger powder
- pinch of pink lake salt
- ½ cup hemp seed milk (blend 1 tbsp hemp seeds with 1 cup water at high speed in food processor until smooth) or almond milk
- 1/2 cup extra virgin cold pressed olive oil
- 2 tsp pure vanilla extract
- ¼ cup maple syrup or raw honey
- ½ cup tapioca or gluten free flour
- 4 tbsp water
- 80g raw chocolate
- 2 tsp maple syrup
- 2 tsp water
- ½ tsp cinnamon
- Preheat oven to 160 oC
- Line tray with parchment paper
- Mix flours, almond meal, flaxseed meal, baking powder, spices, salt & chocolate or sultanas together in large bowl
- Mix hemp/almond milk, oil, vanilla & maple syrup together in small bowl.
- Add liquid mixture to dry ingredients and gently mix well.
- Spoon out portions of this sticky dough onto tray (can use wet hands to form a bun shape) and make a cross indentation with back of knife in each.
- Combine flour and water to make soft paste or melt chocolate over low heat and then allow to thicken to a paste consistency
- Put in biodegradable zip lock bag and snip one corner slightly to make piping bag
- Pipe crosses onto each bun.
- Mix ingredients together and brush each bun with a little glaze
- Put buns in preheated oven and bake for approx. 35-40 mins.
- Allow to cool a little and enjoy with grass fed butter/nut butter/fruit spread/raw honey or simply on their own