Apricot and Date Hot Cross Buns

GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, YEAST FREE, PALEO

These beauties are a little lighter, a little softer and a little spicier than my Spiced Fig and Walnut Hot Cross lovelies.  I really can’t decide which ones are my favourite!  I fear I will be making these all year around and end up with a hot cross waddle if I’m not careful!
If you are looking for a soft and squishy hot cross bun then these rich, bready buns aren’t for you.  They are reminiscent of beautifully fragrant artisanal fruit bread.
Sliced with a sharp knife you can wedge them into your toaster, slather in coconut butter (or REAL butter if that suits your tummy) and devour alongside hot tea.  TOTALLY YUM.
I hope you love these as much as our little family does.

Recipe (makes 8)

FOR THE BUNS
1 cup blanched almond meal
¼ cup tapioca flour
3 tbsp coconut flour
3 tbsp coconut sugar
1 tsp bicarb soda
Pinch of salt
80g dried dates, chopped
80g dried apricots, chopped
1/3 cup coconut oil (melted)
1/3 tbsp coconut vinegar (you can use apple cider vinegar if you prefer)
3 eggs

SPICE BLEND
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp cardamom
1 tbsp orange zest or a few drops of food grade orange oil

FOR THE CROSSES

4 tbsp tapioca flour
2 tbsp coconut flour
2 ½ tbsp water (you may require slightly less or slightly more water in order to form a thick paste)

Method
Preheat the oven to 160C and line a large baking tray with baking paper, set aside.
Place all the dry bun ingredients in a large mixing bowl and stir until well combined.
Next add your spice blend to your bowl of dry ingredients and stir until well combined.
Now combine your eggs, melted coconut oil and coconut vinegar in a bowl and whisk well.
Make a well in the centre of your dry ingredients and tip the wet mixture into centre.
Using a wooden spoon stir until well combined and a lovely dough is formed.
Using damp hands form your bun dough into 8 bun shapes and set aside while you prepare the cross mixture.  Keep in mind that this dough is softer and wetter than conventional bread dough, if your hands aren’t damp enough you will end up in a sticky mess.

TO MAKE THE CROSSES
Combine the designated coconut flour and tapioca in a small bowl.
Next mix through the water and continue stirring until you have a well combine, thick, paste.
Once you are happy that the mixture is very thoroughly combined, spoon it into a zip lock bag and squeeze out all excess air.

Now, using a pair of scissors snip a small corner off one of the edges of your zip lock bag and, squeezing firmly, pipe a cross on the top of each bun.
Once you are happy with the appearance of your buns they can be popped straight into the oven for baking.
Bake for 15 minutes or until lightly golden.
Place on a wire rack for a few minutes before slicing in half and devouring.

If you would like to glaze your buns I recommend taking them out of the oven after 12 minutes of baking and brushing them with 1 beaten egg white mixed with 1 tsp of runny honey.  Then place them back in the oven for the remaining 3 minutes.  Not a necessary step but will give your buns a pretty shine.

Pop on the kettle, slather in coconut butter (or REAL butter), or a sprinkling of cinnamon sugar…or however you please, heck bite straight into it without ceremony!   However you eat them they are delightfully, comfortingly, DEEE-licious!