OK, I’ll be honest, it’s taken me endless attempts to perfect these Hot Cross Bun recipes. I’ve tried everything and anything, I’ve started from scratch, combined existing recipes, adapted my own creations, tweaked them, binned them… the list goes on. The truth is, I have eaten umpteen of the testers to get to this point… (some were WAY better than others, some well, I’d rather not mention ;)) and the end result… two delicious recipes to help nourish your belly come Easter morning.

Hot Cross Buns- Paleo

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• Total Time: 960 hours

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Ingredients

Units USM Scale 1x2x3x

• 2 cups almond meal
• 1 cup coconut milk1/2 cup melted grass-fed butter
• 2 free-range/organic eggs
• 1 tbsp. maple syrup (optional)
• 1 tbsp. cinnamon
• 1 tbsp. all spice
• 1 tbsp. vanilla powder
• 2 generous grinds of sea salt
• 1/4 cup of mixed dried sultanas, raisins and/or currants (preferably vegetable oil free)

For the crosses

• 1/4 cup coconut flour
• 4 tbsp. filtered water
• 1 small snap-lock bag

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Instructions

1. Preheat the oven to 180C.
2. To help reduce mess and ensure these hot cross buns don’t break, I’ve found it’s best to line a muffin tray with patty cases.
3. In a Thermomix or food processor add everything except for the dried fruit. Process until well combined.
4. Once the mixture is well combined, add the dried fruit and gently fold the fruit through using a wooden spoon. This will prevent the fruit from splitting or breaking apart.
5. Pour the batter into the patty cases and place in the oven for 15 minutes.
6. To prepare the crosses, mix the coconut flour and water together in a small bowl. Be sure to add a little more water if paste is too thick, you want it to be nice and smooth. Spoon the mixture into a small snap-lock bag. Snip off 1 small corner of bag (I remove the tiniest portion to ensure my crosses aren’t too thick). Once buns have finished baking, pipe the flour paste over tops of buns to form crosses.
7. Return buns to the oven for a further 10-15 minutes to ensure they are cooked through.
8. Remove from oven and serve nice and hot.

Notes

If you want to make these ‘chocolate’ hot cross buns, replace the dried fruit with cacao nibs and use melted dark chocolate to form the crosses. Because you are removing the sweetness of the dried fruit, you may want to add another tablespoon of maple syrup to the mixture – but that’s completely up to you ?

• Prep Time: 14400 minutes
• Cook Time: 43200 minutes

Hot Cross Buns – Yeast Free

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• Total Time: 30 minutes
• Yield: 10 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 cups / 210g whole spelt flour
• 1 tbsp. cinnamon
• 1 heaped tsp. all spice
• 1 free-range organic egg, lightly beaten
• 1/2 cup / 125 ml of milk (I’ve used both full fat coconut milk with a touch of filtered water and almond milk on separate occasions, they worked beautifully)
• 2 tbsp. maple syrup
• 1 tsp. vanilla
• 1/4 cup / 60ml macadamia oil
• 1 1/2 tsp. baking powder (aluminium free) mixed with juice of 1/4 lemon (this acts as yeast replacement)
• 1/4– 1/2 cup raisins, currants or any other dried fruit you would like to use (preferably organic without being soaked in vegetable oil)

For the crosses

• 1/4 cup spelt flour (white spelt flour will give you a better ‘cross’ contrast. I also use coconut flour)
• 4 tbsp. filtered water
• 1 small snap-lock bag

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Instructions

1. Preheat the oven to 180C.
2. Combine the spelt flour, cinnamon and all spice in a mixing bowl.
3. In a separate bowl, lightly whisk your egg.
4. To the dry mix add milk, maple syrup, vanilla, macadamia oil and egg. Mix together until well combined. If you’re using your Thermomix, I use speed 5 for around 45seconds-1minute).
5. In a separate cup, combine baking soda and lemon juice and stir until it begins to froth. Add this to the bread mix whilst it is spinning. This will help aerate the mixture and ensure the final product isn’t too dense.
6. Add your dried fruit to the mix and gently fold through until they are distributed evenly throughout the mixture.
7. Place your hands and dessert spoon under running water, this will prevent the mixture from sticking to you or the spoon.
8. Place a generous tablespoon of the mixture into each muffin case. Allow to rest for a few minutes whilst you prepare the crosses.
9. To prepare crosses, mix the flour and water together in a small bowl until smooth. Be sure to add a little more water if paste is too thick. Spoon the mixture into a small snap-lock bag. Snip off 1 small corner of bag (I remove the tiniest portion to ensure my crosses aren’t too thick). Pipe the flour paste over tops of buns to form crosses.Place hot cross buns in oven and bake for 25-30 minutes or until cooked through and lightly golden on top. Serve nice and hot.

• Cook Time: 30 minutes