Healthy Hot Cross Buns
Just in time for Easter these scrumptious gluten-free, dairy-free, nut-free and free of refined sugar, Healthy Hot Cross Buns are going to help you celebrate with your family and friends with wellness in mind & body!! These truly are delicious – if you haven’t made hot cross buns before take your time and be patient with yourself – with a little love and kindness you will create the perfect Easter treat that tastes delicious & is nutritious to boot! Just watch out for the Easter Bunny – they tend to gobble these up in no time – Happy Easter!
• 2 free-range eggs (the Easter Bunny won’t mind!)
• 375 ml rice or soy milk
• 170 ml light oil (light olive, rice bran or sunflower)
• 3 tsp mixed spice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp pure vanilla essence
• Zest of one lemon
• Zest of one orange
• 350g gluten free flour
• 5 tsp gluten free baking powder
• 120 g coconut sugar
• ½ – 1 cup of mixed dried fruit to your liking (eg raisins, cranberries, currants, sultanas, chopped apricots)
Optional – add non-dairy chocolate drops for a modern twist on an old favourite!
• 5 Tbsp water
• 4 tsp oil
• 4 – 5 Tbsp gluten free flour
How To Make:
1. Preheat oven to 175 C and grease a tray or line with baking paper. If you would rather use muffin tins or a pie plate now is the time to grease those.
2. In a large mixing bowl, whisk together the eggs, milk and oil until well blended.
3. Add the spices, zest and vanilla and mix through.
4. Next add the flour, baking powder and sugar and continue to whisk until well blended.
5. Fold in the dried fruit.
6.The mixture will resemble a wet dough. Using very wet hands for each one, form nine ‘bread’ rolls and place on the tray or in the tin.
7. To make the crosses, use a fork to mix the oil and water in a small bowl. Add the flour slowly and mix until it becomes the consistency of icing. Ideally you can pipe the crosses onto the buns, but if you are happy with a rustic look, just use a knife and wet hands to place the crosses onto the buns.
8. Bake for 20 minutes or until golden brown.
9. Turn onto a wire rack and glaze with a little honey then leave to cool.
10. Best eaten slightly warmed or sliced open and toasted (once cooled). Add a good drizzle of Extra Virgin Olive Oil, non-dairy or organic dairy spread and your favourite cuppa! We popped avocado on ours for our morning tea break – go on, be adventurous!
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Whether you’re making these hot cross buns in muffin tins, a pie pan or in a classic bread they will be delicious!
As soon as you take the buns our of the oven carefully slide them onto a wire rack to cool. But before they do have your brush and honey ready – or a teaspoon and a careful aim – and glaze the top of the buns. Glazing makes your buns look shiny and special and is a lovely way to ‘seal’ the cross and the bun together with a sweet treat. Plus it adds a lovely flavour to the end result. Make sure you use 100% honey where the bees feed on honey – not sugar. Most commercial honeys feed their bees sugar and this makes a huge difference in the taste and quality of the honey both for us and the bees!! Remember to support your local bee keeping community – bee’s are essential to our ecosystem and to our food!!