Gluten Free Hot Cross Buns
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We’ve adapted this recipe from Pauline Cox’s teacake recipe in Hungry Woman. This is super quick and easy. Makes a delicious fibre rich gluten free version of a hot cross bun, less doughy and a bit more spongy.
You’ll need a blender and mixing bowls.
Makes 9 buns
Ingredients (when in italics available from the van)
15g Chia Seeds (approx 15p)
15g Linseeds (approx 12p)
15g Sesame Seeds (approx 15p)
75g Desiccated Coconut (approx 56p)
50g Almonds (approx 93p)
75g Psyllium Husk
2 teaspoon baking powder (approx 7p)
1 teaspoon Sea Salt (approx 6p)
2 teaspoons Mixed Spice (approx 25p)
1 teaspoon Cinnamon (approx 13p)
1/2 teaspoon Ginger Ground (approx 8p)
1/2 teaspoon Nutmeg Ground (approx 8p)
50g Mixed Peel (approx 25p)
100g Raisins or Sultanas (approx 70p)
3 Eggs
30g Coconut Oil
1 teaspoon Apple Cider Vinegar (approx 3p)
375 ml water or milk of choice
For glaze: 2 tablespoon apricot jam or marmalade
For cross: choice of gluten free flour
Total cost from Incredible Bulk approx £3.56
Method
Preheat oven to 170oC
Add the seeds, coconut and almonds to blender and blend to form flour. Add to bowl and mix in psyllium husk, spices, fruit, baking powder and salt.
In a separate jug mix together the wet ingredients - apple cider vinegar, eggs, melted coconut oil, water/milk.
Add the wet mix to the dry mix, stirring with spoon to form a dough. It will look wet at first but the psyllium husk with absorb turning dough into Play-Doh consistency.
Prepare your baking sheet and create small apple sized balls of dough with your hands and place on baking sheet.
If you are doing crosses, mix your flour with some water and pipe or spoon on to the buns.
Bake for 45mins.
Take out and allow to cool. While cooling make your glaze by placing your jam in saucepan with tablespoon of water, gently heat and then glaze your buns using spoon or pastry brush. Can top with lemon or orange zest!
Zero Waste Tips
If using milk make your own nut or seed milk to avoid single use packaging or opt for refillable or glass bottled milk.
Refrigerate buns for 5 days or can be frozen for up to 3 months.