Who’s in the Easter spirit? I am!
These may not be your traditional hot cross buns, but they sure do taste like them! I do not add gluten or yeast in my recipes, which is essential in the conventional hot cross bun recipe to help them rise. However, hot cross buns are not usually that fluffy anyway, they are more so dense and moist.
You can be a bit more creative with your hot cross buns if you wish, by added lemon or orange zest. I would recommend including a hint of orange as this flavour harmonises with chocolate. However, I prefer the traditional flavour of a hot cross bun – cinnamon and nutmeg.
Also, do not feel limited to make hot cross buns only during the Easter period. They are suitable for almost any time of the year, but I do suggest serving them hot during autumn and winter. Can’t help but feel warm, fuzzy and nostalgic when eating these hot cross buns.
Hot Cross Buns
GF DF
Serves 10 - 12
INGREDIENTS
Cupcake
· 1 cup sorghum flour
· 1/2 cup coconut flour
· 1/4 cup tapioca flour
· 1/2 cup coconut oil (melted)
· 1/2 cup coconut milk
· 1/2 cup coconut nectar
· 1/4 cup coconut sugar
· 3 eggs
· 3/4 cup vegan chocolate chips
· 1/2 cup sultanas
· 2 tsp cinnamon
· 1 tsp nutmeg
· 1 tsp vanilla essence
· 1 tsp baking soda
· 2 tsp vinegar
Glaze
· 1-2 egg yolks
Icing
· 1/3 cup tapioca flour
· 3-4 tbsp water
METHOD:
Preheat the oven to 160 degrees on fan bake.
Sift all of the dry ingredients into a bowl. Add the wet ingredients to the dry ingredient, but leave the eggs aside. Place the eggs in a separate bowl. Use an electric mixer to beat the eggs. Add the eggs to the muffin mixture and gently fold them together until smooth and sticky. Pour the mixture into a muffin baking tray. Place the tray into the oven for 15 minutes. After the muffins have cooked, set them aside for 5 minutes to slightly cool down.
To make the glaze, beat 1-2 egg yolks. Smear a thin layer of the egg mixture onto the top of each hot cross bun muffin. Place the muffins back into the oven for another 5 minutes. Once the muffins have turned golden brown, take them out of the oven and allow them to cool down for 10-15 minutes.
For the icing, use an electric mixer to blend the tapioca flour and water together. The icing should be thin enough to be drizzled, but not too thin that it becomes runny. With a spoon, drizzle the icing over each muffin creating a cross symbol.
Comments