Dairy Free & Gluten Free Hot Cross Buns
We think everybody should be able to enjoy freshly baked hot cross buns, so we’ve created a dairy free and gluten free recipe. Enjoy.
Ingredients
2 cups Chantal Organics Buckwheat Flour - ½ tsp mixed spice
- 2 tsp cinnamon
- ¼ tsp nutmeg
- 3 tsp baking powder
- Pinch of salt
- 2 cups ground almonds
- 3 tbsp Chantal Organics Chia Seeds, ground
- ½ cup Chantal Organics Extra Virgin Olive Oil (plus extra for brushing)
- ⅓ cup Chantal Organics Apple Syrup
- 1 cup plant-based milk of choice
- 1 tbsp lemon zest, grated
- 1 cup raisins
- ½ cup dark chocolate
- To Serve
- Chantal Organics Coconut Cream, whipped
instructions
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Plan ahead
Put the can of coconut milk into the freezer 3 hours prior to making. This separates the cream, which is used to make the whipping cream, from the water.
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Step 1.
Preheat the oven to 160°C. Line a baking tray with baking paper.
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Step 2.
Sift buckwheat flour, mixed spice, cinnamon, nutmeg, baking powder and salt into a large bowl. Stir in ground almonds and ground chia seeds. Set aside.
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Step 3.
In another bowl mix the olive oil, apple syrup, milk and lemon zest together. Stir well then pour into the dry mix. Stir together then fold in raisins. Let the mix sit for 10 minutes so the chia seed can hydrate.
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Step 4.
Use two spoons or an ice cream scoop to scoop buns onto the baking tray, leaving space for the buns to rise. Use the handle of a spoon to mark the tops of the bun with a cross. Brush with extra olive oil onto buns and bake for 35-45 minutes, until cooked. Let cool slightly.
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Step 5.
Melt the dark chocolate and pour into a piping bag. Pipe chocolate crosses onto the buns.
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Step 6.
Whip the coconut cream. Remove the coconut cream can from the freezer and open. Spoon out the thick white cream on top, into a mixing bowl. Add a spoonful of icing sugar (optional) and beat with a hand held beater until the cream is fluffy.
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Serving
Serve warm buns with whipped coconut cream.
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Chantal Organics Products used
