Gluten Free Vegan Hot Cross Buns
GLUTEN FREE, GRAIN FREE, DAIRY FREE, SOY FREE, EGG FREE, REFINED SUGAR FREE, YEAST FREE, PALEO, VEGAN
These rustic Hot Cross Buns are delightfully wholesome and taste lovely when topped with a sprinkling of cinnamon sugar. They are a little more delicate than my previous (non vegan) Hot Cross Bun recipes, without the egg to aid in binding, but they do hold up quite happily once fully cooled. I hope they hit the spot!
Recipe
FOR THE BUNS
1 cup blanched almond meal
1/4 cup arrowroot flour (you can happily substitute tapioca flour here if you wish)
3 tbsp coconut flour
3 tbsp psyllium husk
3 tbsp coconut sugar
3/4 tsp bicarb soda
Pinch of salt
100g dried fruit (I used a mix of raisins and dried apricots)
1/3 cup coconut oil, melted
3/4 tbsp coconut vinegar (you can substitute apple cider vinegar if you wish)
1/2 cup water
SPICE BLEND
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom
1/4 tsp nutmeg
1 tsp orange zest (or a few drops of food grade orange oil)
FOR THE CROSSES
2 tbsp arrowroot or tapioca flour
1 tbsp coconut flour
2 tbsp water (you may require slightly more or slightly less to achieve the desired consistency)
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 melted coconut oil, water, 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 the 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 arrowroot in a small bowl.
Next mix through the water and continue stirring until you have a well combined, 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 20-25 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 (or a little maple syrup to keep them vegan). Then place them back in the oven for the remaining 10 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!
