This healthy hot cross buns recipe will be a crowd pleaser this Easter!
Easter…… so it’s that time of year again that Hot Cross Buns are flooding the supermarket shelves, bakeries and social media feeds. So what better time to share the love (and recipe) for these tasty and healthy hot cross buns recipe!
As a kid, I used to be a sucker for those choc chip hot cross buns, that would ooze with milky chocolate goodness. These days, my body is a little less forgiving and the mere thought of consuming all that gluten with so much chocolate makes my stomach knot.
That’s why this year, I decided to make my very own gluten free, refined sugar free, healthy hot cross buns
I have boosted the flavour in this healthy hot cross bun recipe with dates, coconut oil, maca, mixed spice and so many other wholesome ingredients.
I could literally spend all my time on this post talking about how you and your family should be avoiding store bought hot cross buns because of the loaded sugar content (amongst other things) – however, let’s just focus on why these hot cross buns are a no brainer to make instead.
These hot cross buns are super tasty and nutrient dense
Maca – Having lived with adrenal fatigue for quite some time, I have been using maca to add a little bit of an energy boost to my daily meals. I normally pop maca in my power smoothie every morning, or in my porridge. Not only is maca is packed full of essential vitamins and minerals such as Vitamin C, Vitamin B, calcium, magnesium and so many other incredible nutrients. My fav is the Natures Way Maca, it is cost effective and readily available in Australia.
Cinnamon – Cinnamon is a bit of a power house. It packs so much flavour for so little being used. But most importantly for me it takes me back to the days with my grandma when I was only 5 or 6. Sprinkling copious amounts of cinnamon over stewed apples. Cinnamon can have a positive effect on your blood sugar levels, help with digestion and can act as a immunity booster as it is loaded full of antioxidants.
Healthy Hot Cross Buns Recipe
1 cup brown rice flour
½ cup arrowroot flour
½ cup buckwheat
2 cups gluten free flour
1 active sachet of gluten free bakers yeast*
2 tablespoons rice malt syrup
1 cup warmed nut milk of choice (or hemp)
5 medjool dates, (diced & soaked in warm water for 5 mins)
Pinch Himalayan sea salt
1 heaped tablespoon maca
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
½ teaspoon cardamom
¼ teaspoon ground clove
1 egg (can use flaxegg if vegan)
¼ cup coconut oil
½ cup rice flour
2-3 tablespoon water
1 tablespoon rice malt syrup
¼ cup water
- On the stove, warm the milk to a tepid temperature (you should be able to put your finger in the water and for it to be a similar temperature)
- Remove from the stove and tear in the yeast sachet, and drizzle in rice malt syrup and stir and leave to bubble for at least 10 mins
- While this is bubbling away, pour ¼ cup boiling water over your chopped medjool dates and let them steep. Pop them in a food processor so you almost get a nice chunk of date in every bite.
- In a large bowl, sieve all of the dry ingredients and then add the yeast milk & date bits slowly. Whisk until a dough consistency forms (add a little more water or flour if needed)
- Leave in a clean bowl with a tea towel over it for 30-40 mins.
Meanwhile, preheat oven to 180 degrees celsuis & grease a baking tray with coconut oil
- Dust a clean surface with desired flour (I used rice flour)
- Roll out and portion into 6-10 buns (depending on how big you want them!)
- Shape them and pop them closely together in the baking tray.
- Cover again with a tea towel and leave for 10 more mins
- To make the crosses mix the flour and water in a bowl until a paste is formed then pop into a piping bag.
- Bake in oven for 20-25 minutes until nice and golden
To make life easier create the cross by using the handle end of a teaspoon, create a rivet for the cross mixture, then pipe down the path.
Glaze the buns immediately.