GF & DF HOT CROSS BUNS BABY

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Happy Easter Everyone! 

Isn’t Easter just one of the best times of the year like honestly who doesn’t love a holiday involving chocolate. Well maybe your guts don’t…

That’s why along with this recipe I even put together a Guilt Free Easter eBook to help your guts navigate their way through Easter festivities without feeling absolutely trashed after the 4 day chocolate bender. It has all your recipe favourites such as Easter Eggs, Carrot Cake, Caramel Choc Fudge Brownies recreated the healthiest way possible yet still designed to taste just as delicious! Plus it is only $4.99 so it is basically free. You’re welcome.

Now lets get down to business no ifs or buns about it. You guys have been waiting to get your hands on my buns (well not my buns but my HCB) for a few weeks now and finally they are here. The dream team at Nodo Donuts and I put this recipe creation together using their house made gluten free Self Raising Flour Blend after they had created a gluten free hot cross bun available in store and there was soo much demand for a dairy free one also.

So here we are… I present to you the most delicious Dairy & Gluten Free Hot Cross Bun Recipe! Please tag us in your recipe creations on Instagram @sofievankempen & Facebook @ Heal Your Gut I love to see what you all create at home and how the recipe goes for you.

Now a little word of warning. READ the recipe before you even decide your are going to bake these bad boys to really get your head around the process… it may seem like a long and in-depth process but it really is quite simple once you make it the first time. Also don’t be so hard on yourself if you don’t have perfect buns like me at the end i’ve shaped more buns this week alone then most people will their whole lives to get these photos. Just like everything practice makes perfect.

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Servings: 8 large or 12 medium // prep: 30mins / rest: 1 hour / baking: 25mins


INGREDIENTS

  • 130g / 1cup dried fruit  (and/or chocolate, mixed nuts, etc)
  • 1/2cup boiling water or juice of an orange

 

  • 2 tsp active yeast
  • 1 tsp rapadura/coconut sugar
  • 120g / 1/2cup warm water or nut milk

 

  • 3 eggs (at room temperature)
  • 20g / 1/4cup psyllium husk
  • 1 tsp xantham gum
  • 250g / 1cup boiling water

 

  • 450g GF Self Raising Flour blend (incorporating tapioca, rice flour, potato starch, baking powder) I use Nodo Donuts SR flour blend OR make up your own as below:
  • 300g / 2 cups brown rice flour
  • 130g / 1 cup tapioca starch 
  • 2 tsp baking powder 
  • 1 tsp baking soda

 

  • 75g / 1/3 cup rapadura sugar
  • 6g (~2 tsp) cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp mixed spice
  • 1.5 tsp sea salt
  • zest of orange or lemon

Cross Mix

  • 1/2 cup self raising flour
  • 1/2 cup water

Spiced Glaze

  • juice of orange or 1/2 cup boiling water
  • 2-3 tbsp coconut/rapadura sugar
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp vanilla essense/bean

METHOD

  1. First things first boil a full kettle of water - you will need to use the this throughout the recipe. Also prepare a baking tray with baking paper. 
  2. Fill a large bowl with boiling water and store in your OFF oven with the light on and lid closed - this will prepare the oven for the bun rising process later on. Don't stress if you don't have an oven light. 
  3. Plump dried fruit either with half a cup of boiling water and allow it to sit until required in the recipe. If using the juice of one orange instead for flavour heat the juice and fruit on the stove on low heat for a couple of minutes or in the microwave for 30 seconds to allow dried fruit to absorb the liquid. Set aside.
  4. Activate yeast. Mix the yeast, sugar and warm water together and set aside.
  5. Create gluten imitating thickener in seperate bowl by weighing the psyllium, xanthum gum whisk through the eggs and pour in the boiling water. Allow to sit next to the yeast and dried fruit to thicken up for a couple of minutes before using it. 
  6. In another bowl, weigh the dry flour ingredients (brown rice flour, tapioca, sugar, spices, salt) and whisk together until combined and there are no lumps. 
  7. Now take the activated yeast & thickeners and combine through the dry flour ingredients to form your dough. Mix for a couple of minutes until well combined - mixture will be quite sticky however, not overly wet. 
  8. Once combined fold through dried fruit & orange zest. 
  9. Transfer dough onto a floured bench/surface - use a small amount of plain rice flour on the bench and on your hands to avoid it sticking. You do not need to knead the dough you just need to shape the dough ready to cut into buns.
  10. Cut dough into 8 - 12 buns with a wet knife or dough scraper and shape the buns into a squarish shape and place on the baking tray approx 2cms apart from one another. 
  11. Let dough rest in the oven with door closed for at least an hour to rise - you are waiting for the buns to basically double in size and push up against one another.
  12. Whilst rising make your cross mixture by combining flour and water and add into a piping bag. I usually just use a zip lock bag stuff in the mixture and make a small cut to the corner to use as a piping bag.
  13. Once dough has risen and is ready to bake, cross buns with crossing mix 
  14. Preheat oven to 200 and bake buns for 25 minutes - until golden brown.
  15. Whilst baking make up your spiced glaze to glaze the buns once out of the oven. 
  16. For spiced glaze use either juice from one orange or boiling water, add in coconut/rapadura sugar and cinnamon and all spice and brush over when they come out of oven. If using boiling water you will not need to heat spiced glaze on the stove as the water will dissolve the sugar however if using juice just add all ingredients to a small saucepan on a low heat and stir until ingredients are dissolved. 
  17. Transfer buns to wire rack and glaze with spiced glaze mix, allow to cool before cutting into the buns this is important to stop them form becoming doughy.

Store in an airtight container on the bench or in the fridge for 3 - 4 days. 

Best when served toasted & drizzled with honey of course!


FAQs

Can I make these vegan?

I would assume you could I haven’t had a chance to test it yet but you would need to just add in 3 flax eggs (1 tbsp flax to 2.5 tbsp of water = one flax egg) in replacement of the eggs in the recipe. I am going to trial it over the next few days and will let you know or if you get to it before I do let me know how you go! 

Why is there not a kneading process?

Because there is no gluten in this mixture so there is no need to knead (pun intended). 

Is the yeast necessary?

Yes it is what will rise the buns and allow them to become light and fluffy.

Why are they not white like usual hot cross buns?

Due to the rice flour blend and rapadura/coconut sugar it changes the colour of the dough to a brown/caramel colour.

Do I have to let the hot cross buns rest?

Yes don’t skip this step.

Can I use any sugar?

Yes. I just recommend an unrefined version of sugar for nutritional reasons.


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Easter eBook recipes include:

easter eggs

caramel filling + more filling ideas

chocolate bird nests

marshmallow gummies

rocky road

drinking chocolate

carrot cake bliss balls

carrot cake cupcakes

coconut cashew frosting

raw carrot cake cheesecake

baked gf carrot cake w kombucha & pineapple icing

caramel choc fudge brownies

hot cross bun bliss balls

 

Caters for: paleo, dairy free, gluten free, refined sugar free, vegan & vegetarian.

Guilt Free Easter eBook!
4.99
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