Guilt-less Desserts & Treats for your Family
Woah life. Slow down a bit…PLEASE!
It’s April today. How did that happen?
Yesterday I was whinging about how hot and sweaty it was and now its cold and foggy. It feels like we missed the gradual Autumn change (aka where I happily get to wear trackies and thongs) and went straight to the doona and ugg boots.
One of my favourite things for this part of the year is Easter.
Sure the leaves changing colours is nice and the shorter days mean longer sleeps (in theory anyway; someone might need to talk to my 3yo about this though!) but that fails to compare to the smell of freshly baked Hot Cross Buns.
I should know as I’ve become a bit of a Hot Cross Bun addict in recent weeks.
One of the perils of being a baking blogger is having to eat your own experiments. It’s a tough part of the job but one that I’m willing to push through for your benefit (haha..who am I kidding? It’s the best bit!).
These Gluten Free Hot Cross Buns were my lunch, my afternoon snack and my breakfast. I clearly have a problem but I’ll work through it in May. These Gluten Free Hot Cross Buns are a newer version of these Hot Cross Buns. I much prefer this recipe for a few reasons. It’s simpler to make, it’s nut free and lighter in texture. They are also Paleo, Dairy Free, Refined Sugar Free, Vegan adaptable…all the normal Mummy Made.It allergy and intolerance #hashtags.
To make these Gluten Free Hot Cross Buns even simpler to make I use a dough hook on my kitchen stand mixer. It’s like a paddle attachment but with 1 bent arm and it means I don’t have to knead my dough on the bench. If you don’t have a 1 armed paddle then use your normal attachment and then knead on the bench with the extra ¼ cup of arrowroot (which you also need to add if using the dough hook). You could also just mix it all old school by hand.
These Gluten Free Hot Cross Buns are easily adaptable to your taste. You can swap the currants for sultanas, craisins or left over mixed dried fruit from Christmas. You can leave out the zest and swap it for rind, or just stick with one of the citrus fruits rather than both (or none…your choice).
To make these Gluten Free Hot Cross Buns just like the store bought versions you’ll need to make a cross paste and decorate each bun and then cover them with a hot glaze once they’re baked. Both are easy to do and add to the Easter magic.
If you are like me and LOVE Hot Cross Buns then you need my Healthy Easter Recipe eBook. I have an updated 2019 version with so many Hot Cross Bun recipes, lots of cakes and treats that the kids can make. The Healthy Easter Recipe eBook is just $5 and has over 30 Easter themed recipes, may with hidden carrot for the fussy little Easter Bunnies in your life. You can get your instantly downloaded copy here.
And if you’ve purchased the Healthy Easter Recipe eBook previously then you can upgrade for FREE. Just email me and I’ll resend your purchase link.
Gluten Free Hot Cross Buns
Guten Free Hot Cross Buns
- 3/4 Cup + 1 teaspoon Coconut Flour
- 1 1/2 Cups plus 1 Tablespoon Arrowroot plus 1/4 cup extra for kneading
- 1 teaspoons Salt
- 1 teaspoon Yeast
- 3/4 Cup Warm Milk of choice
- 2 Tablespoons Maple Syrup
- 2 Eggs or replacer
- 2 teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- 1 teaspoon Mixed Spice
- Dash Nutmeg
- Zest of 1 Lemon and 1 Orange
- 1/2 to 1 Cup Sultanas, Currants, Mixed dried fruits etc
- 1 Tablespoon Coconut Flour
- 2 Tablespoons Arrowroot
- 2-2 1/2 Tablespoons Water
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Water
Guten Free Hot Cross Buns
- Combine the dry ingredients, including the spices, in a bowl and lightly whisk together.
- In a separate bowl, combine the wet ingredients and lightly whisk. This will include the zests if using.
- Make a small well in the centre of the dry ingredients and pour in the wet ingredients. Mix together with a large spoon or the kneading attachment of a kitchen stand mixer until the dough comes together.
- Knead the dough for 3-5 minutes on a well greased surface using the additional arrowroot. The dough will be sticky and not behave like normal dough. Use additional arrowroot to prevent the dough from sticking and incorporate it into the dough. Add the dried fruit in now.
- 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.
- Divide the dough into 8 equal balls (give them a squeeze to compress the dough together) 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.
- After 30 minutes, make the cross plaste and place into a zip lock bag and make a small cut at 1 corner. Make crosses over each bun.
- Bake in the hot oven for 22 to 25 minutes and remove. The buns will be slightly brown on top and have a firm bottom.
- With 5 minutes elft of baking, make the (see below) and immediately baste the hot cross buns with the glaze when removed from the oven.
- The hot cross buns taste best warm, and can be reheated once cooled. 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. Alternatively, you can use the edge of a knife or a tablespoon to drizzle the paste on.
- Place all the ingredients in a small saucepan and bring to the boil whilst whisking.
- Use immediately.