Recipe // Herby Hot Cross Buns

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This is a healthy herbal twist on an Easter classic. The apple and carrot along with the flax egg make this high in fibre so they are easy to digest as well as containing vitamins A and C. These hot cross buns are gluten and refined sugar free and contain cinnamon which is naturally sweet so helps ward off sugar cravings.

I love serving these warm with tahini, sea salt and a drizzle of maple.

You will need

300ml milk of your choice

50g dairy free margarine

75g sultanas or dried fruit

75g coconut sugar

500g gluten free flour

1 TBSP flax 

2 TBSP quick yeast

1 TBSP olive oil

1 TSP salt

2 TSP yeast

1 TSP ground cinnamon

1 carrot (grated)

1 apple (cored and grated)

Zest of one orange

Couple of sprigs of rosemary

For topping

40g gluten free flour

3-4 TBSP water

Maple syrup for glaze

Method

  1. Add 3 TBSP water to 1 TBSP flax, adding a little bit at a time until you have a thick consistency. Put aside in the fridge. This is your flax egg. 

  2. In a saucepan heat up the milk and stir the margarine so it melts in. Weigh out the flour, yeast, cinnamon, salt and sugar in a large mixing bowl. Slowly stir in the milk using a wooden spoon till all ingredients are combined. This should start to resemble dough. Do not knead. 

  3. Lightly grease a bowl with oil, place mixture inside and cover with lightly oiled cling film. Put aside for 1 hour in a warm place. The dough should double in size.

  4. Now add flax egg, orange zest, carrot, apple, olive oil, sultanas and pick off the rosemary from the sprig. Combine all ingredients and either using your hands or two spoons, form 12 buns onto a pre-lined baking tray. Leave for one hour to rise.

  5. Before they are ready to go in the oven slowly add 3-4 TBSP water to 40g of flour in a bowl, stirring in slowly. This will be for the cross on the bun. If you have an icing piping bag use that otherwise make one using greaseproof paper folded over double into a closed funnel shape. Fill with the mixture and cut the end off. Pipe crosses onto the buns and put them in the oven.

  6. In a preheated oven (180 degrees) bake for 20 minutes. Check after 20 minutes and give a little longer if necessary. They should look golden brown by this time.

  7. Remove and put onto a drying rack. Combine maple with a dash of warm water and brush over the buns while they are still warm. 

Enjoy!

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Words and pictures by Fran Forbes