This Easter I am determined to stay grain free through the festivities, with this in mind I set about trying to make myself some Hot Cross Buns, for me an essential taste of Easter. Just to make this more tricky for myself I could not use yeast as I am intolerant to it.
I decided to use Ugg chia seed and nut bread mix as my starting point and added spices and fruit to get as near to this classic as possible
1/2 pack – 175g of UGG Foods chia seed and nut bread mix ( I buy mine from natureshealthbox.co.uk )
3 eggs separated whites and yolk
2 tbsp coconut oil ( I used Lucy bee )
1/2 pint almond milk
3 tbsp maple syrup
110g a mix of raisins, sultanas
1 tbsp chopped dried apricots
1 heaped tsp cinnamon
1 heaped tsp mixed spice
add more spice if you prefer
low sugar Apricot jam for glaze
For the cross- 2 tsp coconut flour add water until you have a smooth paste
or use icing sugar
I put the dry ingredients in a bowl
I then beat the egg white until stiff peaks
I beat the egg yolks and added the maple syrup and melted coconut oil
then added them to the dry ingredients
I mixed well and then folded in the egg whites
This makes a very wet dough
I sprinkled ground almonds on the surface
I used my hands to mould each bun shape
You should be able to make six hot cross buns
I placed these on a baking tray with greaseproof paper
I found the cross the hardest to achieve. I mixed coconut flour and water until it formed a smooth paste. I used a icing syringe to make this cross.
You could wait until the buns are baked and cooled and add pipped icing sugar to make a cross.
I put the buns in a pre heated fan oven 170c
for 30- 35mins
Straight out of the oven I brushed warmed sieved low sugar apricot jam over the buns
I was quite pleased with the over all look , will try harder with the cross next time.
The taste was very close to I remembered, obviously the texture is slightly different. going to make another batch very soon.
If you have any other ideas to make the cross do let me know
Delicious as they are or toasted with plenty of butter.