yeast free and gluten free hot cross buns …

I have already made hot cross buns twice this week – the raw ones (raw vegan hot cross buns) and the gluten free ones (gluten free and dairy free hot cross buns).

Then I saw a recipe for yeast free and gluten free hot cross buns. Had to make them! This recipe is from Gluten free Grain free.

1 cup almond meal (if you are unable to have nuts (see notes below for nut alternative))
2 tablespoons chia seeds
3/4 cups arrowroot/tapioca starch
3/4 cups dried dates (remember to check ingredients if you are using chopped fruit of any kind) – I used mixed dried fruit
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon bi carbonate of soda (baking soda)
2 tablespoons apple cider vinegar
3 eggs
pinch of salt
1/4 cup water
2 tablespoons olive oil (can use butter or coconut oil )

1) Preheat oven to 175C.
2) Soak the chia seeds in water whilst preparing the dry mix.

3) Put all of the dry ingredients (including the dates) into the food processor and process until the dates are broken into small bits. As I was using dried mixed fruit which was already in small bits I didn’t add the fruit to the processor.

4) Pour dry mixture into a mixing bowl.

5) Add eggs, soaked chia seeds, apple cider vinegar & olive oil. I also added the mixed dried fruit.

6) Combine everything well until there are no lumps (except the bits of fruit).

7) The mixture will be thick – don’t be tempted to add any more liquid.
8) You can use a muffin tray (with muffin liners), a cupcake baking tray (with cupcake papers) or a lamington tin and then cut them into squares. There are no rules.

9) Bake for 25 minutes until the hot cross buns are firm to the touch and bounce back when lightly pressed. The top will be lovely and golden in colour.
10) Remove from the oven and turn out onto a cooling rack. Note: my oven was fan forced so the temperature was set at 160C. The hot cross buns were ready after 20 minutes.
11) The crosses – you can make the cross using Labna (dripped yoghurt), royal icing (icing sugar, water and lemon juice) or coconut butter. I opted for the icing sugar option.

There is no added sugar in this recipe – if you like more sugar – try a cup of dates first.  If you prefer a bit sweeter though – a dash of honey will be just right.  Or half a banana.

Nut free – replace 1 cup of almond meal with 1 cup of pumpkin seed meal.

The family and I will able to enjoy them tomorrow (Easter Sunday) after the church service. The family will be able to choose from the 3 types of hot cross buns on offer – they’ll be spoiled for choice :)

The story of Easter is the story of God’s wonderful window of divine surprise.” ~ Carl Knudsen


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s