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35 • minutes
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12 • buns
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Dairy Free & Gluten Free Hot Cross Buns

5/5 (2)


  • tick2 cups Chantal Organics Buckwheat Flour
  • tick½ tsp mixed spice
  • tick2 tsp cinnamon
  • tick¼ tsp nutmeg
  • tick3 tsp baking powder
  • tickPinch of salt
  • tick2 cups ground almonds
  • tick3 tbsp Chantal Organics Chia Seeds, ground
  • tick½ cup Chantal Organics Extra Virgin Olive Oil (plus extra for brushing)
  • tick⅓ cup Chantal Organics Apple Syrup
  • tick1 cup plant-based milk of choice
  • tick1 tbsp lemon zest, grated
  • tick1 cup raisins
  • tick½ cup dark chocolate
  • To Serve
  • tickChantal Organics Coconut Cream, whipped


  • 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.

  • Step 1.

    Preheat the oven to 160°C. Line a baking tray with baking paper.

  • 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.

  • 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.

  • 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.

  • Step 5.

    Melt the dark chocolate and pour into a piping bag. Pipe chocolate crosses onto the buns.

  • 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.

  • Serving

    Serve warm buns with whipped coconut cream.

Chantal Organics Products used

Buckwheat Flour
Coconut Cream
Extra Virgin Olive Oil
Chia Seeds
Apple Syrup

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