Guilt-less Desserts & Treats for your Family
Did you know there is not an actual word for someone who is addicted to Hot Cross Buns? Crazy isn’t it! I googled for it, I checked Urban Dictionary, I even looked into other languages. Still nothing. This made me think the fact that there is actually no word for this ‘condition’ then maybe I shouldn’t actually be eating so many of these tasty Easter bun treats. But that just sounded like a crazy idea!! Hot Cross Buns are so tasty and full of flavours you only get once a year..which in itself is something I will be rectifying ASAP!
These Chocolate Orange Hot Cross Buns are a tasty twist on the Pistachio and Craisin Hot Cross Buns from my latest ebook ‘Mummy Made.It A Healthy Easter‘. Chocolate and Orange are a great match (as tasted in these bliss balls, this sweet bread and this mousse) but it’s the addition of Cardamom that takes the flavour to the next level. The Cardamom is subtle so don’t be scared off if you aren’t used to it. The Orange zest is also an imprtant ingredient so don’t be stingy with it!
When making these Chocolate Orange Hot Cross Buns I decided to set myself a new challenge: to make them Vegetarian and Vegan friendly. To do this I swapped the egg for mashed banana and omitted the gelatine from the glaze. Now you’ll have something to serve your vegan, gluten intolerant, paleo, egg allergy crazy Aunt for Easter!! (If she has a nut allergy you can swap the nut meal for a seed meal) These Hot Cross Buns are smaller than the store bought ones, which is my justification for eating them at such a rapid pace!
Please enjoy these healthier Chocolate Orange Hot Cross Buns and remember to download your Easter ebook to find over 30 healthier Easter themed recipes for only $5.
- 1/2 Cup Coconut Flour
- 1/2 Cup Cocoa
- 1 Cup Almond Meal
- 1/2 Cup Arrowroot (plus 1/4 Cup extra for kneading)
- 1 teaspoons Salt
- 1 teaspoon Yeast
- 1 1/2 teaspoons Cardamon
- 3/4 Cup Sultanas
- 3/4 Cup Warm Milk (of choice)
- 1/4 Cup Orange Juice
- 1-2 teaspoons Orange Zest
- 50 grams mashed Banana
- 2 Tablespoons Maple Syrup
- 1/4 Cup mashed Banana, extra (or 1 Egg)
- 2 teaspoons Vanilla Extract
- 1 Tablespoon Cocoa
- 3 Tablespoons Arrowroot
- 1 1/2 to 2 1/2 Tablespoons Water
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Water
- Combine the dry ingredients in a bowl and lightly whisk together. Add the sultanas.
- In a separate bowl, combine the wet ingredients (including the banana) and lightly whisk.
- Make a small well in the centre of the dry ingredients and pour in the wet ingredients. Mix together with a large spoon until the dough comes together.
- Knead the dough, on a well greased surface or on baking paper, for 3-5 minutes. The dough will be sticky and not behave like normal dough. Use the additional arrowroot to prevent the dough from sticking and to thicken the dough.
- Place the dough into a greased bowl and cover with plastic wrap or a damp tea towel. Place in a warm place to prove for 1 1/2 hours. If the wether is warm find a place free from the wind, or if it is average use your car boot. If desperate, preheat the oven to 70C, then turn off the oven and place the bowl inside leaving the door ajar.
- Preheat the oven to 200C/400F. Line and grease a baking tray.
- Take a piece of baking paper and place in the bench. Lightly grease it and knead the dough briefly until it comes together.
- Divide the dough into 10 equal balls and place, close together, on the baking tray. Place the tray in a warm place (the same as before) for 30 minutes. If you used the oven for the initial rising then do not preheat the oven until the 2nd rising stage is complete.
- Make the cross paste (see below)
- After 30 minutes, use the cross paste to make crosses on each bun.
- Bake in the hot oven for 22 to 25 minutes and remove. The bottoms of the buns will be hard and the tops brown.
- After 20 minutes make the glaze (see below) and immediately baste the hot cross buns with the hot glaze when removed from the oven.
- Then hot cross buns can be eaten warm or cold, toasted or inhaled like at my house.
- Keep in an airtight container for up to 3 days. They can also be freezed.
- Combine the dry ingredients in a bowl and add the water whilst stirring.
- The paste will become quite thick like concrete.
- Place the paste in a ziplock bag or piping bag.
- Place all the ingredients in a small saucepan and bring to the boil whilst whisking.
- Use immediately.