Gluten Free Hot Cross Buns
Amy Crawford of The Holistic Ingredient has done it again, with her gluten free Hot Cross Bun recipe
Gluten Free Hot Cross Buns with Cashew Cream Recipe
By Amy Crawford, The Holistic Ingredient
Hot cross buns, hot cross buns, one a penny, two a penny, hot cross buns…! I tell you what, I’d be paying more than two pennies for these little buns of deliciousness – but you can’t put a price on your health! We are on a mission to prove that Easter, refined sugar and gluten-laden treats are NOT synonymous and we hope you agree that these warm and toasty hot cross buns do just the trick! Complete with our very own recipe for additive/gluten free flour and cashew cream cheese frosting, this recipe is guaranteed to delight the most discerning of gluten free family members (or guest).
For the buns
- 3 ½ cups of gluten free flour mix (see below)
- 1 cup almond milk
- 1 cup dried fruit (we used ½ cup currants & ½ cup sultanas)
- ½ cup coconut sugar
- ¼ cup coconut oil
- 3 tablespoons cinnamon
- 2 tablespoons dry yeast
- 2 tablespoons flax meal
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon allspice
- Zest and juice of 2 oranges
The THI Gluten Free Flour Mix
- 1 cup brown rice bran flour
- 1 cup white rice flour
- ¾ cup sweet sorghum flour
- ¾ cup tapioca flour
- 2 teaspoons guar gum or xanthan gum
For the cashew cream cheese frosting
- 1 cup cashews, soaked overnight
- 2 tablespoons Greek yoghurt
- 2 tablespoons rice malt syrup
- 1 tablespoon lemon juice
In a small bowl, soak your dried fruit in enough warm water to submerge them.
Place the almond milk into a medium sized saucepan and warm slowly over a low heat. Be sure not to boil the milk, you want it to be lukewarm. To the saucepan add the yeast and coconut sugar. Set the saucepan aside and allow the yeast in the mixture to rise (be sure to use a large enough saucepan, otherwise the mixture will overflow – I speak from experience!).
In another bowl combine the gluten free flour mix, flax meal, orange zest and juice, coconut oil and all the spices. Pour in the yeasty almond milk mixture, (which should be foamy by now). Using a high-powered blender, blend on medium speed until combined and the mixture has aerated. Drain the dried fruit and add to the mix, continue beating for another two minutes (note: in the absence of a blender you could also knead).
Turn your dough into a clean bowl and cover with a tea towel, placing in a warm place (i.e. not your fridge!) for approximately one hour, allowing the yeast to rise in the mixture.
Preheat your oven to 180 degrees C. Line a 20cm x 30cm baking tray with baking paper. Using your hands roll dough into balls and place side by side in the baking tray so that they are just touching. Brush the top of the balls with a little extra almond milk. Place the tray into the oven and bake for 20 minutes or until the tops are slightly golden. Remove from oven and allow to cool completely before applying the icing crosses.
While the buns are cooking you can prepare the icing. Place the cashews, yoghurt, lemon juice and rice malt syrup in a blender or electric mixer and combine until smooth yet still thick enough not to be runny. Using a piping bag (or a snap log bag with a small hole cut in the corner), pipe lines/crosses across the buns.
When CFS put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Amy is now a Health Coach, Reiki Master and a Practitioner of CTC, Hypnosis, EFT and NLP. Amy runs a successful blog called The Holistic Ingredient where she combines her passion for food, cooking, toxic-free living and healing therapies. She is also the author of the first of a series of whole food eBooks, A Nourishing Kitchen.
You can also read more about Amy on our 'Inspiration' page, here.