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Hot Cross Buns 2 Ways - Fruit And Spice And Double Choc Chunk

Hot Cross Buns 2 Ways – Fruit And Spice And Double Choc Chunk

 

Warm Hot Cross Buns (or Bun Cake)

Gluten free, grain free, lactose-free, low fodmap, paleo friendly

Makes 8 individual buns or 1 bun cake

Sometimes a holiday will come along and you crave something you simply can’t have. Nothing is quite like the original, and even though it’s not healthy for you, you still want it.

This recipe is for everyone who can’t eat traditional hot cross buns and are constantly tormented by the warm comforting aroma of mixed spices and fruit this time of year. I don’t claim that this is a ‘healthier’ version so to speak, nor is it something I’d recommend eating all day every day. However, its suitable for many with dietary restraints, and tastes simply delicious when warm, with a little butter, and a teeny drizzle of maple syrup for those with a sweet tooth. Sometimes we all just need a little treat.

Enjoy.

L x

Fruit and Spice Bun Cake

 

Fruit and spice

1 cup tapioca flour

1 cup potato starch flour

¾ cup almond meal

1tbsp coconut flour

1 tbsp psyllium husk

2tsp yeast (ready to add)

¼ cup coconut sugar

1 tsp salt

1 ¼ tsp cinnamon

1 tsp mixed spice

¼ tsp nutmeg

¼ tsp ginger

1 cup warm water

2 tbsp butter, melted + extra to coat

1 tsp apple cider vinegar

1 egg

1 tsp vanilla

120g mixed dried fruit (I used a blend of raisins, mixed peel, currants and sultanas)

Cross:

½ tsp tapioca flour

1 heaped tsp almond meal

Enough vanilla unsweetened almond milk to form a paste

 

Double choc chunk

¾ cup quinoa flour

½ cup tapioca flour

¾ cup potato starch flour

½ cup almond meal

¼ cup cacao powder

1tbsp coconut flour

1 tbsp psyllium husk

2tsp yeast (ready to add)

1/3 cup coconut sugar

1 tsp salt

1 ¼ tsp cinnamon

1 tsp mixed spice

¼ tsp nutmeg

¼ tsp ginger

1 cup warm water

2 tbsp butter, melted + extra to coat

1 tsp apple cider vinegar

1 egg

1 tbsp vanilla

80-100g top quality dark chocolate 70% or more, without milk solids (I used Lindt 70%), broken into small chunks

Cross:

½ tsp tapioca flour

1 heaped tsp almond meal

Enough vanilla unsweetened almond milk to form a paste

 

 

Directions

1.     Mix flours, almond meal, psyllium, yeast, coconut sugar, salt, spices (and cocoa powder for the chocolate mix) together in a large bowl till evenly combined.

2.     Add water, butter, egg, vinegar, and vanilla. Using an electric mixer, beat on high for 2-3 minutes.  Fold in the fruit or choc chunks.

3.     Cover mixture with a dry towel and set aside for at least 45 minutes to rise.

4.     Grease the muffin pan with butter. If using the cake tin, line the bottom of the cake tin with baking paper and just grease the sides. Set aside.

5.     Preheat oven to 180 degrees C.

6.     Scoop 1/3 cup of the dough into each muffin case. Smooth the tops with damp fingers. Or if using the cake tin, scoop 1/3 cup of the dough into the centre. Then add 1/3 cup scoops around the centre ‘bun’, until the base is completely covered. It’s normal if the batter merges together.

7.     In a small ziplock bag, combine the cross ingredients. Snip a small hole at the corner edge of the bag. Pipe the crosses onto each bun.

8.     Bake for 25-28 minutes until a cake tester comes out clean and the tops are golden.

9.     Remove from oven and brush with a little extra butter. Serve warm.

 

Notes:

1.     This flour mix has a chewy, light texture but goes hard and crumbly once completely cooled. Always toast or warm before serving. This brings back the soft texture and enhances the flavour. A hot cross bun is always best served warm anyway!

2.     If you don’t have quinoa flour, you can use the flour combination from the fruit and spice mix instead. 1 cup tapioca flour, 1 cup potato starch flour, ¾ cup almond meal, 1tbsp coconut flour and 1 tbsp psyllium husk.

3.     I always try to keep sugars to a minimum, but if you have a sweet tooth you may find the chocolate variety not sweet enough. Bump up the coconut sugar to ½ cup.

4. This contains paleo friendly ingredients, I’m not saying it should be a regular paleo food.

5. For the low FOD mappers – if you have sensitivities to cocoa/chocolate, please stick to the fruit and spice variety. I have reduced the amount of fruit so you still get the same flavour hit as traditional buns without going overboard. Plus the glucose from the other ingredients should help balance the ratio of fructose:glucose out helping with absorption. Stick to one at a time.