Healthy, gluten free and vegan hot cross buns! Orange zest, allspice, cinnamon and raisins flavour these buns. Topped with an orange glaze, these are a delicious Easter treat!
Happy Easter! I promised I’d post this recipe by Easter weekend and we’re sliding in juuuuuust in time 😉 I’m really happy with how these turned out – they aren’t too sweet, they are fluffy and light inside but a little crisp on the outside. I can remember eating hot cross buns as a kid that seemed to have a few different kinds of dried fruit inside, but I’m partial to raisins so that’s what I used here – use what you like, of course! I like to serve these with some ghee that’s mixed with a little raw honey – the combination is so lovely here. An easy vegan version would be to use your favourite non-dairy butter and adding a touch of maple if you want the same sort of sweet touch. I’m going to keep this post short and get onto the photos and recipe, and if you guys try this one please let me know! Wishing you a wonderful weekend and a happy Easter! xo
I’m always to thrilled to hear from you guys and see that you’ve tried my recipes, so please tag me @mynaturalkitchen on instagram – you’ll absolutely make my day! xo
Hot Cross Buns
- Makes 8 rolls
- 1 cup plus 1/4 cup cashew milk (or other non-dairy milk), divided
- 1 tsp honey
- 2 tsp yeast (I use quick rise)
- 1/4 cup psyllium husk
- 2 tsp ground chia seeds
- 2 tbsp olive oil
- 1/2 cup plus 1/4 cup warm water, divided
- 1 cup cassava flour
- 1/2 cup arrowroot starch
- 1/2 cup oat flour
- 1/4 cup almond flour
- 3/4 tsp cinnamon
- 1/2 tsp allspice
- zest of 1 organic orange
- 1/4 tsp sea salt or pink himalayan salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 cup coconut sugar
- 1/4 cup raisins
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Whisk 1 cup cashew milk and 1 tsp honey in a small saucepan over low heat and warm very gently for just a few minutes (it should just be lukewarm). Remove from heat and whisk in 2 tsp yeast. Set aside as you combine the rest of the ingredients.
In a separate bowl, whisk together the psyllium, ground chia, olive oil and 1/2 cup water and set aside.
In a large mixing bowl, whisk together the cassava flour, arrowroot, oat flour, almond flour, spices, zest, salt, baking powder, baking soda and coconut sugar. Add the yeast mixture (by now, it should be bubbly and foamy), the psyllium mixture and the additional 1/4 cups of cashew milk and warm water. Stir until well-combined. Add the raisins and mix through.
Divide the mixture into 8 equal parts. Use your hands to shape into a smooth ball – if the dough is sticking, lightly wet your hands to help it along. Place the shaped dough in the prepared baking dish. Make the cross dough (recipe and instructions follow).
- 1 tbsp cassava flour
- 1 tsp arrowroot starch
- 2 tsp water
- 1/4 tsp honey
- 1/8 tsp vanilla
Combine the mixture into a smooth dough. Divide into 8 equal parts. Roll each piece, then cut in two and carefully place on each bun in a “x” shape. Wet your fingers with water, and gently smooth the “x”.
Bake the buns at 400 degrees Fahrenheit for 18-21 minutes. Brush with Orange Honey Glaze (recipe below).
Orange Honey Glaze
- 2 tbsp orange juice
- 1/2 tsp raw honey
Combine juice and honey in a small saucepan over medium heat. Whisk, then allow to come to a simmer until the mixture reduces slightly. Remove from heat and allow to cool as the buns bake. Brush over buns while still warm, and serve. These buns are most delicious fresh, but leftover buns can be kept for up to 2 days in a sealed container. Reheat in a warm oven, or slice in half and toast to serve.