We’re counting off the days until Easter, and what better way to celebrate than with the comforting smell of freshly baked hot cross buns. If your gluten free, we’ve rounded up a delicious alternative to the traditional bun recipe from Gluten Free Grain Free’s Tania Hubbard.
With cinnamon, ginger and dates these hot cross buns have all the signature flavours of our favourite Easter treats without the gluten, dairy or grains and they’re Paleo friendly – happy Easter!
Gluten Free Hot Cross Buns Recipe
Makes 8
Ingredients
1 cup almond meal
2 tablespoons chia seeds
3/4 cups arrowroot/tapioca starch
3/4 cups dried dates
2 teaspoons cinnamon
1/2 teaspoon ginger
1 teaspoon bi-carb (baking soda)
2 tablespoons apple cider vinegar
3 eggs
a pinch of salt
1/4 cup water
2 tablespoons olive oil
Desiccated coconut
Buns method
- Preheat the oven to 175 degrees.
- Soak chia seeds in water whilst preparing the dry mix.
- Put all of the dry ingredients (including the dates) into a food processor and break down until the dates are in small pieces.
- Pour the dry mixture into a mixing bowl, add eggs, soaked chia seeds, apple cider vinegar and olive oil and combine well. The mixture will be thick, don’t be tempted to add any more liquid.
- Spoon mixture into muffin moulds and bake for 25 minutes until the hot cross buns are firm to the touch and bounce back when lightly pressed. The top of the buns should be golden in colour.
- Remove from the over and turn out onto a cooking rack.
Cross method
Blitz desiccated coconut in a food processor until it splits and becomes a lovely butter.
Either pipe of spoon the butter onto the buns in a cross shape. Alternatively you can use icing or Labna (dripped yoghurt) to create the cross.
Notes:
If you prefer a sweeter bun add sugar or a dash of honey to taste.
To create a nut free alternative replace the almond meal with pumpkin seed meal.
Butter or coconut oil can be used as an alternative to the olive oil if preferred.
