Raw Hot Cross Buns

March 01, 2020

Raw Hot Cross Buns

It wouldn't be Easter without hot cross buns being at nearly every corner of the supermarket. They have such a following with that delicious, warm spicy flavour. 

However, they don't do much for our diet or our waistline. This recipe is so easy. Its vegan, gluten free and refined sugar free. Easy enough to enjoy at home and to bring to your family Easter!

Here is the recipe below. Take a photo and be sure to tag us with your results!

 

Raw Hot Cross Buns

Author:  Naturopath Lauren Glucina

Ingredients:

BUNS:

  • cups almond meal
  • ½ cup coconut flour
  • ¼ cup + 2 tablespoons coconut sugar
  • 1 heaped tablespoon cacao powder
  • ¾ cup grated apple
  • 5 large Medjool dates pitted (about 78g)
  • ¼ cup psyllium husks
  • ¼ cup + 2 tablespoons almond milk
  • 1 cup sultanas
  • teaspoons cinnamon powder
  • 1 teaspoon mixed spice
  • Zest of half an orange
  • Couple of good pinches coarse sea salt

CROSS:

  • 1/2 cup cashews soaked in water for 2-8 hours (till soft)
  • 1/4 cup water
  • Juice of half a lemon
  • 1 tablespoon 100% pure maple syrup
  • 2 tablespoons coconut oil liquid
  • 1 teaspoon vanilla extract
  • Pinch of coarse sea salt

 

Instructions:

BUNS:

  • Place all but sultanas in a food processor and whiz till a dough forms.
  • Transfer to mixing bowl, mix in sultanas.
  • Press mixture into an 8inch square baking tin lined with baking paper, let sit for 10 minutes, remove, then cut into 16 even squares.
  • Place squares on a dehydrator tray.
  • Baste with maple syrup.
  • Dehydrate for 1 hour at 135˚F, then turn down to 115˚F for another 4-5 hours.

CROSS:

  • Drain cashews, blend everything in blender till smooth.
  • Spoon mixture into a piping bag, then pipe on crosses over the dehydrated buns.
  • Store in an airtight container for about a week. 



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