These Healthy Hot Cross Buns Taste Better Than the Real Thing
Easter can be a glorious time for your tastebuds. (Talkin' about you, Coco Chocolate ombre eggs, $29, and Haigh's Chocolate Bilby, $26.) Your waistline? Notsomuch. Even if *you* can personally resist the temptation of delicious seasonal sweet treats, there are those who have no hope of resisting the cinnamon-spiked scent of freshly baked hot cross buns. ("Us".) In preparation for the holiday, we took it upon ourselves to source a healthy recipe for buns that taste as good as the real thing. The one that follows is free from gluten, dairy, egg and refined sugar, so just about everyone can get amongst.
Keep scrolling for the recipe!
Makes 10 buns.
1 cup warm nut milk
1/2 cup maple syrup
1 tbsp active dry gluten-free yeast
2/3 cup apple sauce
1/4 cup coconut oil, melted
200g brown rice flour
150g white rice flour
150g tapioca starch
2 tablespoons cinnamon
1 tsp ginger powder
1 tsp mixed spice
1/2 tsp nutmeg
1/4 tsp clove powder
1/2 tsp coarse sea salt
Zest of one orange and one lemon
1 cup raisins
Preheat oven to 180˚C.
Mix the warm nut milk (body temperature is warm enough), maple syrup and yeast in a bowl and leave for five minutes.
In a large bowl, combine apple sauce and coconut oil. Add the yeast mixture and whisk well.
Add the flour mix, spices, zest and raisins.
Kneed into a dough, adding a little water or flour if needed.
Dust a board with flour.
Pat dough into a rectangle then divide into 10 equal portions.
Shape them further into a bun and arrange them close together in a rectangle again.
Cover with a tea towel. Let sit to rise for at least an hour.
Mix 2 tbsp of white rice flour with enough water to make a paste, and pipe in a cross shape over the buns before they go into the oven.
Bake for 15 to 20 mins.
Once buns are cooked, dissolve 1 heaped tbsp coconut sugar in boiling water and brush over the top.