Happy Easter everyone! It’s Easter Monday now so the four day break is nearly over. I hope you all had a relaxing time and shared some laughs with family and friends.
Yesterday I had lunch with my family at Mum’s place. She presented as with pumkin soup and roast pork with crackling for lunch (my favourite!) and I provided dessert in the form of Vegiehead’s Hazlenut Chocolate Tart and a Live/Love/Simply original I’m going to share with you now. My Chocolate Hot Cross Buns.
I know its a bit late in the Easter game to be sharing an Easter recipe. But when it comes to hot cross buns I think it’s better late than ever! As long as there are Easter eggs left to be eaten, there’s still room for a good quality hot cross bun. I have already shared an alternative Hot Cross Bun Recipe on the blog, my Hot Cross Bun Balls that are a raw, flourless alternative to the HCB.
If you follow me on Facebook, you will have seen I made an attempt at baking HCBs on Saturday using a recipe that involved activated yeast and letting the dough rise before baking. Aidan is going to use those HCBs as golf balls because thats all they would be good for. Certainly not eating! Then turned out as hard as rocks! I still haven’t managed to bake successfully using yeast. Any tips would be greatly appreciated!
This recipe is an adaption of Sarah Wilson’s recipe from her I Quit Sugar site. I made a few tweaks to ensure i got perfect, gluten free hot cross buns this time.
These Hot Cross Buns are dairy and gluten free, but are as close to the real thing I have tasted when it comes to refined flour and gluten free versions. The recipe is quick and east to put together and the result it moist, fluffy Hot Cross Buns that are full of flavour.
- 1 1/2 cup almond meal
- 1/2 cup of arrowroot flour
- 1/2 cup of buckwheat flour
- 1 teaspoon bi-carbonate soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon.
- 2 teaspoon mixed spice.
- 1/2 teaspoon ground nutmeg.
- 1/4 teaspoon ground cloves.
- 2 eggs, lightly beaten.
- 1/4 cup coconut oil, melted.
- 2 tablespoons of Maple Syrup
- 2 tablespoons of chia seeds
- 1/2 cup of water
- 2 tablespoons of dessicated coconut
- 1 eggwhite
- 1 tablespoon of arrowroot flour
- Preheat the ovene to 180 degrees.
- Add the chia seeds to the water and stir. Leave the mixture to stand for around 10 minutes.
- Combine the flours and spices in a large mixing bowl.
- Combine the eggs, maple syrup and the chia mixture to a separate bowl and whisk together.
- Add the wet ingredients to the dry ingredients and mix thoroughly. The mmixture should come together and be quite wet.
- Spoon the mixute into a 12 hole muffin tray.
- Place in the oven for 10 minutes, then remove to apply the crosses.
- Whisk the egg white, coconut and four together until it forms a paste.
- Carefully creat the crosses using a spoon, you might have to use your fingers as well!
- Place back in the oven and bake for a further 10-15 minutes.
- Serve warm with some butter or oil.
- Makes 12 buns.