Hot Cross Buns

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I don’t know anyone who doesn’t love a hot cross bun at Easter time – I used to love having them for breakfast in the weeks leading up to Easter.  But most of the ones you buy are laden with sugar, gluten and preservatives.  So here for you, my friends, is a whole foods version of this beloved Easter treat.

Oh, and don’t expect these to last for days like the ones you buy in the supermarket.  This is real food as it should be – best eaten straight out of the oven.

You will need:
1 1/2 cups arrowroot flour
1 1/2 cups almond meal
2 tbs dry yeast
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 tsp ground ginger
1 teaspoon baking powder
1 teaspoon bicarb soda
zest of 1 orange and 1 lemon
100g currants
1/4 cup almond milk* (or any other milk)
1 tablespoon coconut oil
2 tablespoons rice malt syrup (I use Pure Harvest)
1 organic free range egg, lightly beaten

For the crosses:
1 tbs coconut flour (or desiccated coconut)
1 egg white

What to do:

1. Combine almond meal, arrowroot,  yeast, baking powder,  bicarb soda, spices, currants and zest in a mixing bowl.

2. Warm milk, coconut oil and rice malt syrup over a low heat until slightly warm, add egg and whisk, then add most of the mixture to dry bowl, leaving some aside for the glaze.

3.  Stir to combine all the ingredients to form a dough until smooth and elastic.   Cover the bowl with a tea towel and leave in  a warm place for about an hour, until the mixture doubles in size.

4. Preheat oven to 220 degrees Celsius and line a baking tray with baking paper.

5.  Combine egg white and flour and make 12 crosses.

6. Knock back the dough and divide into pieces, knead and shape into 12 equal sized buns. Place a cross on top of each bun.  Arrange on a lined baking tray, glaze with left over liquid using a pastry brush.

4. Bake for 5 minutes at 220 degrees then reduce heat to 200 degrees Celsius and cook for another 5 minutes, or until brown and hollow.

5. Serve with butter fresh out of the oven.  Don’t despair if they don’t look perfect or they’re a bit crumbly, just devour and savour the satisfaction that goes with enjoying a healthy hot cross bun you’ve made yourself!

*The only almond milk I buy in a carton is Pure Harvest, because it’s the only one I’ve found that doesn’t contain processed vegetable oil or cane sugar.

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Zara is a healthy home consultant, author and keynote speaker on a mission to empower 1 million people to takes steps towards a healthier home. Zara learned about the link between our homes and our health after going through two different types of cancer. Zara is passionate about shining the spotlight on what she believes to be the least understood health challenges of our time, and sharing the things she wishes she had known, that could have prevented the illnesses she has been through. Recognised as one of Australia’s leading health influencers, Zara was a finalist in the 2014 Bupa Health Influencer of the Year Awards. She has appeared on TEN News, Today Show and The Project, been featured in the Herald Sun, I Quit Sugar, and contributed Medibank’s Be. Magazine and Fairfax health online publications. Zara contributed to the National Breast Cancer Foundation’s first comprehensive report on breast cancer in young women in Australia.

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