“Hot Cross Buns are one of the highlights of the Easter festivities, but if you are gluten or dairy intolerant, a more traditional recipe will wreck havoc on your digestive system and you will be left feeling unwell while everyone else is enjoying the festivities. This is a great recipe to use if you are intolerant or allergic to dairy, gluten, soya or wheat. It has a lower GI and contains cinnamon which great for people suffering from blood-sugar problems such as diabetes.” – Megan Bosman
Time: about 45 mins
- 120 g (250 ml) chickpea flour
- 145 g (180 ml) potato flour
- 75 g (120 ml) tapioca flour
- 100 g (160 ml) cornflour (unbleached if possible)
- 2 tsps (10 ml) Gluten-free Baking Powder
- 2 tsps (10 ml) xanthan gum
- 1 tbsp (15 ml) mixed spice* (opt for non-irradiated spices)
- 4 tsps (20 ml) ground cinnamon
- 6 tbsps (90 ml) nut butter (peanut, cashew or macadamia*)
- ¼ cup (50 g) raisins (unsulphured)
- about 110 g pitted dates (unsulphured), finely chopped
- ½ – 2/3 cup (125 – 160 ml) organic rice milk or filtered water, a little extra if needed
- 4 tbsps (60 ml) macadamia or olive oil
- 1 tsp (1 ml) grated orange zest (use an organic orange)
- 1 extra large organic egg, lightly beaten
- ½ tsp (2 ml) vanilla extract
- 1 tsp (5 ml) tapioca flour
- 2 tbsps (30 ml) cornflour
- 2 tbsps (30 ml) chickpea flour
- ½ tsp (2 ml) Gluten-free Baking Powder
- 4 large pinches of ground cinnamon
- 2 tsps (10 ml) xylitol
- a little filtered water, to mix
- ¼ beaten egg with a drop of honey added
- Preheat the oven to 180˚C.
- Mix all the dry ingredients together in a large bowl, except the nut butter and raisins.
- Rub in the nut butter into the flour mix with your finger tips until it resembles fine bread crumbs. Add the raisins and mix.
- Warm ¼ cup milk or water and add the dates. Allow to soak for a few minutes and then blend into a purée. When the date mixture is lukewarm, add the oil, zest, egg and vanilla and mix well.
- Make a well in centre of the dry ingredients and add the liquid ingredients slowly, mix from the centre and stirring outwards (add more rice milk or water if the mixture is too dry). Use your hand to knead into a soft dough (dust hands with cornflour and add a bit more if necessary).
- Shape into about 8 equal sized balls and then roll each into a bun.
- Mix the ingredients for the cross together with a little water until you have a thick, stretchy paste, add more cornflour if needed. Roll in your palms to make even-sized strips.
- Use the back of a knife to cut a criss-cross hollow into the top of each bun, brush with the glaze and then press the rolled paste in the hollow.
- Bake the buns in the oven for 15 to 20 minutes. They are ready when they make a hollow sound if knocked at the bottom.
- Leave to cool and eat the same day.
* Make your own mixed spice with these ground spices: ½ tbsp cinnamon, ½ tsp coriander, ½ tsp nutmeg, ¼ tsp ginger, 1/8 tsp allspice, 1/8 tsp cloves. Grind using a mortar and pestle. Makes about 1 tbsp.
- Serve fresh and warm on their own, or toasted with a little nut butter