Cranberry choc hot cross buns by Jess from The Gut Project
Cranberry choc hot cross bunsĀ š°Ā Ā (minus the cross)
*gluten freeĀ Ā * dairy freeĀ Ā * refined sugar freeĀ Ā
* can be vegan if you swap eggs for āflax eggsā
* best served toasted with plenty of butter
Please note; these are not light & fluffy like commercial hot cross buns because they donāt contain yeast or sugar and are made from much denser flours. If you swap lupin for actual āgluten free flourā (usually a combo of rice & corn [maize]), the texture will be lighter. The addition of yeast will also make a huge difference, allow the dough to rest and expand for 30-45 mins before portioning and baking.
* best served toasted with plenty of butter
Please note; these are not light & fluffy like commercial hot cross buns because they donāt contain yeast or sugar and are made from much denser flours. If you swap lupin for actual āgluten free flourā (usually a combo of rice & corn [maize]), the texture will be lighter. The addition of yeast will also make a huge difference, allow the dough to rest and expand for 30-45 mins before portioning and baking.
YOU WILL NEED
2 cups self raising lupin flour1 cup lupin wholemeal flour
1/2 cup tapioca flour
1/2 cup almond flour
1 1/2Ā teaspoon mixed spice
1/2 teaspoonĀ allspice
50g dried cranberries or sultanas
300 ml almond milk
2 eggs, whisked
100g honey or 50g honey +3tbsp xylitol
1/4 tsp baking powder
2 teaspoons ground cinnamon
2Ā teaspoons vanilla bean extract
3 tablespoonsĀ coconut oil, melted
80g blockĀ Loving EarthĀ chocolate
Pink Himalayan salt
Orange rind, finely chopped (optional)
Cinnamon sugar for the top (optional- doesnāt make it sugar free though)
NOW WHIP IT UP
1. Preheat oven to 180Ā° celsius (fan forced). Line 2x baking trays with paper.2. Combine all flours, spices, baking soda and cinnamon in a large mixing bowl.Ā Ā Ā Ā Mix well.
3. Melt coconut oil, honey and vanilla bean and add to flour mix. Mix well.
4. Add all remaining ingredients & chopped chocolate to bowl and combine to form a big dough ball.
5. Sprinkle some tapioca, rice or gluten free flour on the bench top and put your dough ball on top. Hand -knead on the bench for 2-3 minutes until mixture becomes like a bread dough. Add more flour if necessary.
6. Flatten the dough into an oval shape and cut into 12 portions. Individually roll each portion in your hand to form a ball and place on baking tray.
7. Sprinkle with xylitol or glaze with melted honey OR add your cinnamon sugar.
8. Bake for 30-35 minutes or until brown and cooked through.
9. Toast and serve hot with plenty of butter.
These sound so good & the ingredients are soĀ full of nutrition.Ā Make sure you pop on over to Jess' Instagram and Facebook pages to check out all of her recipes & health tips she shares.Ā