By: Susan Joy
A delicious nut-free version of Hot Cross Buns. These traditional Easter Buns have a more bread-like texture than regular gluten-free muffin style Hot Cross Buns. Spiced with cinnamon and allspice and glazed to add a beautiful shine to their tops. Perfect for school lunch boxes.
Serves: 12 | Prep Time: 00:25 | Cooking Time: 00:35
1 cup arrowroot flour, or tapioca
1 cup golden flaxseed (fine ground)
1 Tbsp psyllium husk powder
4 Medjool date(s), pitted
2 Tbsp cinnamon
2 tsp allspice
2 tsp baking powder (gluten free)
1 tsp baking soda (bicarb)
1/2 tsp pink Himalayan salt, or sea salt
1 Tbsp fine orange zest
1 Tbsp orange juice (fresh squeezed)
3 lge egg(s)
3 Tbsp coconut oil, melted
3 Tbsp honey (unprocessed)
1 1/2 tsp vanilla extract (organic)
3/4 cup filtered water
1/2 cup sultanas (organic)
3 Tbsp arrowroot flour, or tapioca
2 tsp coconut flour
1 3/4 Tbsp filtered water
1 Tbsp honey (unprocessed)
1 Tbsp filtered water
1/4 tsp cinnamon
Preheat oven to 180c (fan-forced). Line or grease a 12 cup muffin tray (or use a good quality silicone muffin tray).
Add the arrowroot, golden flaxseed, psyllium powder, dates, cinnamon, allspice, baking powder, soda and salt to a food processor. Process for 10 seconds to produce a finer texture and break down the dates.
Have all the wet ingredients and sultanas measured before the next step. The wet ingredients need to be added and mixed without delay, to prevent all the moisture being absorbed by the flaxseed before the fruit can be stirred through.
Add the orange zest, juice, eggs, coconut oil, honey, vanilla and water. Process to mix well and produce a smooth mixture, approximately 10 seconds. Scrape down sides of bowl and remove blade. Stir through the sultanas (the mixture becomes quite elastic, I find it easier to use a spatula to push the fruit through the mixture).
Spoon the mixture evenly between the 12 muffin cups, then use the spoon to press into the mixture to help it spread to the sides of the cups.
Bake for 25 minutes (tops will be crunchy), then remove to pipe the crosses on and place back without delay to finish cooking for a further 10 minutes (notes for crosses below). You want to prevent the buns from sinking before being fully cooked. (You can pipe the crosses on before baking if you prefer, I found these buns rise so well that the crosses split). Once cooked, allow the buns to cool in the tray for 15 minutes (if you used paper liners, remove and place on a wire cooling rack). Spread a sheet of paper under the rack to catch drips when glazing. Use a pastry brush to coat the top of each bun with the glaze mixture.
FOR THE CROSSES: You need to make a thick paste. Add the arrowroot and coconut flours to a cup or small bowl and mix. Add 1 tablespoon of water, mix well, then add the remaining water 1 teaspoon at a time. If you need more water just add 1 drop at a time, it can go from a thick paste to a runny mess very quickly. Spoon into a piping bag or use a snap lock bag and snip a little hole in the corner. Pipe a cross on top of each bun.
TO MAKE THE GLAZE: Heat the honey, water and cinnamon together and mix well.
Serve warm or at room temperature, also delicious sliced and toasted. Suitable to freeze.
Article supplied with thanks to The JOYful Table.
About the Author: Susan Joy is author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and well being.