Gluten Free Choccy Hot Cross Buns

Hot Cross Buns are an essential part of Easter if you ask me. The sweet surprise of the chewy raisins, the melt in your mouth butter aka Nuttlex in my case and the hint of spice from the cinnamon just brings it all together into one perfect little parcel. Now unlike normal Hot Cross Buns these do not have the consistence of a soft fluffy bread but more of a scone because no yeast has been used, none the less they taste AMAZING and are completely free of gluten, animal products and refined sugars so no sugar highs are coming your way this Easter!

Best when eaten fresh and warm, these buns probably won't last long but if you find yourself with leftovers just reheat them in the microwave or even a light steam to bring some moisture back into them.

You can substitute the raisins for blueberries if you want a little twist too!

Hope you enjoy these delicious Easter treats as much as we did!!

Love and light,

Dee

RECIPE

Ingredients

Buns:

• 2 Cups Buckwheat Flour

• 2 Cups Almond Meal

• 3 Tbs Flaxmeal (ground flaxseeds)

• 2 Tbs Cacao

• 3 tsp Baking powder

• 2 tsp Cinnamon

• 1/4 tsp Ground ginger

• 4 Tbs Rapadura or coconut sugar

• 1/2 tsp Ground nutmeg

• 1/4 tsp Himalayan salt

• 3/4 Cup Raisins

• 1/2 Cup Cold pressed coconut oil

• 1 Cup Rice milk (or any plant milk)

• 1/4 Cup Pure maple syrup (or honey if not vegan)

• 2 tsp Vanilla essence

For the glaze

• 1 Tbs Rapadura or coconut sugar dissolved in a little bit of boiling water

For the crosses

• Almond butter or date paste

METHOD

1. Preheat oven to 180 degrees

2. Combine all dry ingredients in one bowl and all wet ingredients in another leaving out the raisins or blueberries

3. Mix well until a dough forms adding in raisins or bluberries and set aside for 5-10 mins to rest

4. Using a 1/4 measuring cup scoop out portions, roll them into balls and placing on a baking tray lined with baking paper

5. Bake for 35mins

6. Let cool while you prepare the glaze by simply mixing a small amount of boiling water with 1 Tbs of rapadura or coconut sugar

7. Brush glaze onto the buns

8. Use a piping bag to make the crosses with almond butter or date paste OR if you don't have a piping bag make your own by cutting off a small section from the corner of a sandwich bag.

9. Slice in half, add a little bit of Nuttlex and ENJOY!!