With Easter days away, now might be the time to make some hot cross buns. Not your traditional hot cross buns but a raw and healthy version.
[A hot cross bun is a spiced sweet bun usually made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday in the United Kingdom, Ireland, Australia, New Zealand, the Caribbean, South Africa, India, and Canada.]
This recipe is courtesy of This Rawsome Vegan Life.
1 cup almonds
1 cup oats
1 cup dates
1 cup raisins
1 teaspoon vanilla powder
½ teaspoon cinnamon powder
½ teaspoon ginger powder
Water, as needed
½ cup cashews
2 tablespoons coconut oil
Juice from 1 lemon
½ teaspoon vanilla powder
Water, as needed
1) Put the almonds and oats in a food processor and process until they become a rough flour.
2) Add the rest of the ingredients – except the raisins – and add water as needed until it all begins to stick together. Taste and adjust accordingly.
3) Add the raisins in by hand and mix well.
4) Roll into balls and place on a baking sheet or dehydrator tray, then press them down slightly.
5) Cut a cross on the top of each one.
6) Put in the dehydrator (or your oven at its lowest temperature) for about 2 hours or until they hold together. Alternately, just leave them as-is! I used the oven.
1) Blend all the ingredients until smooth, adding water as needed to get the desired consistency. It took a while to get the consistency that I wanted.
Note: I added a tablespoon of maple syrup, during the blending, because I found the lemon juice a bit overpowering.
2) Drizzle on crosses on the buns and enjoy!
If you like, you can sprinkle with cinnamon.
This recipe is such a simple recipe and is a delicious alternative to the hot cross buns you buy in the shops. They are little bundles of nuts, fruits and spices, with a chewy texture, that taste like the ‘real’ ones.
Buona Pasqua a tutti! (Happy Easter everyone!)
“Hot cross buns! Hot cross buns! One a penny, two a penny, Hot cross buns!”