GH Hot Cross Buns
Cass Emmerson
As a youngster hot-cross were my favorite thing about Easter! But after starting my gluten free/ paleo lifestyle I found it really hard to find good healthy hot-cross buns so finally after a lot of trial and error here is what I think is one of the best wholefood GF buns out. Give these a go and I’m sure you will agree!
INGREDIENTS
Bun mix
30g Cassava flour
50g Buckwheat flour
20g Psyllium husk powder
½ cup Organic Sultanas
2 tsp Cinnamon powder
1/3 cup Local Honey
1/3 cup Coconut oil or olive oil
(a little cassava flour or buckwheat flour for rolling out buns)
Yeast mix
400ml Coconut or almond milk (warm slightly)
2 tsp Dry yeast
1 tsp Organic Coconut sugar
Cross
2tbsp Cassava flour
1 tbsp Buckwheat flour
1 to 2 tbsp water
METHOD
1. Place yeast and coconut sugar into the warmed milk and stir well, allow to rise for 5 to 10 minutes
2. Place all other ingredients in a bowl, make a well and add the yeast mixture when ready.
3. Stir well until the mix starts to make a soft dough (the dough will seem quite wet to start but it will thicken and this it what makes the buns so soft!)
4. Place the dough onto a floured surface and divide into 12. Roll each bun on the floured surface and place a deep baking tray lined with baking paper. Repeat until all done.
5. Wrap your tray in glad wrap and allow to prove in a warm place for 1 ½ hours or until nearly doubled in size.
6. Preheat the oven to 180Ç
7. In a small bowl mix cross flours to make a paste.
8. Place the mix into a piping bag or use a zip lock bag with the tip cut off if you don’t have a piping bag.
9. Carefully put a cross on all the buns and place into the oven for 20 to 25 minutes
10. Place on a wire rack to cool slightly and enjoy!
11. Reheat in the oven or toast the next day or two if they last that long!
Congrats on your making your first gluten free hot cross buns!!!
