Hot Cross Buns

HCB1

Admittedly, I’ve never been a huge fan of traditional hot cross buns or fruit cake, but this recipe was developed from a cinnamon roll experiment and the texture and flavour provided a fantastic result, not far from the real thing! The secret ingredient (see below!) and dates mean that the amount of sweetener needed is kept to a minimum, using just 1 tbsp of honey or maple syrup. This isn’t the simplest of my recipes but the result really is worth the effort and it means that no one misses out over the bank holiday weekend! These are vegan, gluten free and sugar free so that the whole family can enjoy guilt free! I know I will be having these as a light dinner on Easter sunday with a cup of tea after a hearty family meal at lunch time.

The psyllium husk powder used in the hot cross buns gives them a moist, bread-like texture so that they do not crumble. These are perfect cut in half and grilled, then smothered with strawberry chia jam (see my recipe for strawberry orange chia jam, coming soon). Enjoy a lovely, healthy easter weekend!

HCB3

Hot Cross Buns
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free
Serves: 8
Ingredients
  • 140g ground almonds
  • 180g organic sultanas
  • 4 dates
  • 2tsp gluten free baking powder
  • 1 cup boiled water
  • 4 tbsp psyllium husk powder
  • 1tsp ground cinnamon
  • 1tsp ground mixed spice
  • 1 small sweet potato (mine weighed 120g)
  • 1 tbsp honey or maple syrup
  • 2 tbsp chia seeds
Instructions
  1. Keep 1 tbsp psyllium husk powder and 40g ground almonds aside for the crosses
  2. Chop the dates roughly and soak in boiling water with the spices for 10 minutes
  3. Meanwhile, peel and chop the sweet potato and boil until soft
  4. Blend the date mixture in a food processor until smooth
  5. Add the sweet potato and blend again until smooth
  6. In a mixing bowl, combine the ground almonds, psyllium husk powder, baking powder, sultanas and chia seeds
  7. Add the date and sweet potato mix and the honey or maple syrup and mix everything well until completely combined
  8. In a smaller bowl, combine the extra ground almonds, psyllium husk powder and ½ cup cold water
  9. Leave both mixtures for approximately one hour until they have become quite firm (the plain almond and psyllium mix should be more paste-like, the bun mixture firmer)
  10. Preheat the oven to 150 degrees celsius
  11. Divide the bun mixture into 8 even pieces and roll each one into a ball, then flatten slightly
  12. Lay the buns in a lined, rectangular cake tin so that they are slightly spaced away from eachother
  13. Place the plain cross mixture in a piping bag and carefully pipe a cross onto each bun
  14. Alternatively, roll the mixture into sausage shapes with your hands for the crosses and lay onto the buns
  15. Press the crosses slightly into the buns so that they do not cook separately
  16. Cook for approximately 40-50 minutes at 150 degrees celsius until firm and lightly golden
  17. If the tops begin to brown too much, cover with foil part way through cooking
  18. Serve hot or cold with your jam of choice!

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