Gluten Free Hot Cross Buns
These Gluten Free Hot Cross Buns are a game changer. I am a MASSIVE fan of the good old Hot Cross Bun. In fact I held the record for eating the most Hot Cross Buns a work morning tea leading into Easter. This was many years ago now.
Now my relationship with food has changed. I can understand and recognise how what I eat influences how I feel, the amount of energy I have, my moods and my overall feeling of vitality. Gone are the days of stuffing myself, especially with foods like Hot Cross Buns. Don’t get me wrong I do still enjoy 1 or 2 of the more ‘traditional’ style Hot Cross Buns bought from the local sourdough bakery. But when is 1 or 2 Hot Cross Buns ever enough…?
It is the want – not actually the need – for more than a couple of Hot Cross Bun that got me playing around with this recipe. In this recipe I have combined 3 different recipes I have tried in the past and this yummy and oh so tasty Gluten Free Hot Cross Buns recipe is the result – you can totally thank me later.
In traditional Hot Cross Bun style these are packed with all the yummy spices – cinnamon, ginger, cloves and nutmeg – giving them a truly wonderful flavour. My added little kick of grated orange zest really makes the flavour pop. Due to the lack of yeast in these Hot Cross Buns they are more dense and smaller yet don’t lack any of the flavour of a traditional Hot Cross Bun. With a base of almond and buckwheat flour they are perfect for anyone who is gluten intolerance or celaic. Buckwheat is one of my favourite alternatives to a traditional wheat based flour as it is actually anti-inflammatory on the gut wall lining which is often inflamed when people are having a hard time processing foods. With only whole foods used to make these Gluten Free Hot Cross Buns you can enjoy these without the guilt (or the bloat and abdominal discomfort) throughout the Easter period.
What Do I Need?
- 2 cups of Almond Flour
- 2 cups of Buckwheat Flour
- 3 tablespoons of Flaxseed Meal
- 3 teaspoons of Baking Powder (gluten free)
- 2 teaspoons of Cinnamon, ground
- 1 teaspoon of Ginger, ground
- 1/2 teaspoon of Cloves, ground
- 1/2 teaspoon of Nutmeg, ground
- 3/4-1 cup of Sultanas – depending on how fruity you like your buns
- 1 cup of Almond Milk
- 1/2 cup of Macadamia Oil (or a light flavoured Extra Virgin Olive Oil)
- 1/4 cup of Maple Syrup
- Zest of an Orange
- 1 teaspoon of Vanilla Extract
- 2 additional tablespoons of Buckwheat Flour and water
- Almond milk for brushing
Let’s Do This!
1. Heat the oven to 160c and line a baking tray with baking paper.
2. Put the almond flour, buckwheat flour, baking powder, spices and sultanas in a bowl and combine together.
3. Put the macadamia, almond milk, maple syrup, vanilla and the orange zest and combine.
4. Add the wet ingredients to the flour mix.
5. Mix together gently to form a sticky dough. Let the mixture rest for 10 minutes to allow the dough to soak up all the wet ingredients.
6. Using an ice cream scoop or something similar size, to scoop the dough onto the lined tray – around 12.
7. Mix together the ingredients for the cross – place the buckwheat flour in a small bowl and add in 1 tablespoon of water and mix together, then add the remaining tablespoon of water a little at a time until a smooth paste forms.
8. Place the cross mixture into a plastic bag and snip off a corner. Pipe crosses onto the tops of the balls of dough – make sure you have a nice thick cross as they will shrink a little in the baking process.
9. Brush the tops with a little almond milk.
10. Bake for 35-45 minutes until cooked through and golden.
11. Place onto a wire rack to cool.
Enjoy with a spread of grass-fed butter and a lovely cup of tea.