I used to hate hot cross buns. Just didn’t get it. Spiced buns filled with raisins (which were also not my favourite things).
And then all of a sudden I started to get into them. Toasted with melted butter, or straight from the pack, slightly dense and chewy, I was converted. That’s why the long weekend seemed like the perfect time to bake batch after batch, finding the perfect guilt free Hot Cross Buns.
Once I’d nailed the bun, it was time to nail the cross. Spice free dough wasn’t achieving it, but eventually with the help of some coconut milk I got there.
Gluten free, dairy free, egg free, yeast free & gluten free they are far from taste free, and remind me a bit of hot cross bun banana bread…. mmm….
For the bun
2 cups Ground Almonds
1 cup Buckwheat Flour (or Oat Flour)
2 teaspoons Cinnamon
2 teaspoons Ginger
Grating of Nutmeg
1/2 teaspoon Vanilla Powder
100ml Maple Syrup (or Agave)
1/2 cup Raisins
1/2 cup diced Apple (peeled)
Zest of 1 Orange & 1 Lemon
For the cross
5 tablespoons full fat Coconut Milk
2 tablespoons Ground Almonds
2 tablespoons Flour (Oat or Buckwheat)
1 teaspoon Maple Syrup (or Agave)
Pinch of Vanilla Powder
For the glaze
1 tablespoons Rice Malt Syrup
1 tablespoon hot water
1. Heat oven to 180 degrees and line a tray with greaseproof paper.
2. The buns are mega easy… just mash the banana in a bowl and then add all the other ingredients, then mix until well combined. Roll into small bowls onto the tray.
3. Mix up the ingredients for the cross in measuring jug. It should be runny, but still thick. If it’s too runny, then add a little more ground almonds. Pour in a cross shape onto the buns. (I suggest pouring one line across, then spinning the tray and pouring across for the other line!)
4. Bake for 20 mins. Enjoy hot or cold.