Tag Archives: Easter

Hot Cross Buns (GF, DF)

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Hot Cross Buns (GF, DF)

This recipe was inspired by Nodo bakery recipe, but I tweaked it a little for my liking. I have to say, this is the first time I have actually baked anything close to a real hot cross bun using a gluten-free recipe, I could not believe how well they turned out – just like normal ones and better than 99% of the gluten-free ones in stores. Oh and if you are a weirdo who doesn’t like fruit buns – you can replace dried fruit with cholate chips.

Hot Cross Buns (makes 12)

  • 2 1/4 C Gluten-free baking flour (I used Red Mill 1-to-1)
  • 1/2 C buckwheat flour
  • 1/2 C brown rice flour
  • 1/2 – 3/4 C coconut sugar
  • 1 tsp xanthan gum (I did without but works better with)
  • 1 tsp salt
  • 1 tbsp dry yeast
  • 1 tbsp psyllium husk
  • 1.5 C almond milk
  • 1/2 C water
  • 1 egg
  • 1/4 C soft margarine
  • 1 tbsp cinnamon
  • 2 tsp all spice
  • 2 tsp ginger
  • 200G dried fruit (I used sultanas and blueberries), soaked

METHOD:

  1. Turn the oven to 185  degrees.
  2. Activate the yeast by mixing it to warm milk in a small bowl.
  3. In a separate bowl, soak the psyllium in the water and set to thicken.
  4. Mix flours, xanthan gum, coconut sugar and salt together in a large bowl.
  5. Add the yeast mix and psyllium husk to the large bowl with the flours, soft butter and the egg.
  6. Mix the ingredients by using a spatula or hand for 8 minutes scraping the bowl sides to ensure there are no dry ingredients left.
  7. Add the spices and mix the dough for another 4 minutes.
  8. Add in the soaked fruit and mix the dough until the fruit has dispersed properly.
  9. Place the dough to fridge to for an hour at least – longer the better.
  10. Transfer the rested dough onto a greased baking tray, crossing the buns with the crossing mix (see below).
  11. Use an oiled sharp knife to cut a grid within the baking tray. (my tray was a rectangle and it made a grid of 3×4 buns)
  12. Bake in the oven for 25-30 minutes.
  13. Coat with glazing mix to finish (see below).

Cross mixture:

  • 1/4 C any flour
  • 3 tbsp water

Mix flour and water together in a sandwich/piping bag until smooth.

Glaze

  • 1/6 C hot water
  • 1 tbsp coconut sugar

Stir together until the sugar has dissolved then brush over the freshly baked hot cross buns.

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May all your hazelnut dreams come true

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May all your hazelnut dreams come true

This is for you if you love Nutella, Ferrero Rocher, and Kinder Bueno. And coffee. Enjoy. Perfect way to start a slow weekend morning.

If you are not having an easter chocolate bender like we are at the moment, you can also use a tablespoon of cacao powder or spoonful of cacao nibs instead of melted chocolate. Or you can leave it out altogether, just hazelnuts, banana, and coffee are a divine combination.

Hazelnut Mocca Smoothie Bowl (for two)

3-4 frozen bananas
1/3 C almond mylk
double shot of espresso (or strong coffee)
1/3 C hazelnuts
1 tsp of vanilla beans (or extract)
20 g of dark chocolate (70% cacao)

  1. Roast hazelnuts fro 10-15 mins in 200 C. Let cool. (I roast these earlier and keep in a jar if I feel like this smoothie etc. They just taste richer after roasting). No oil needed.
  2. Make espresso and let it cool in the fridge.
  3. Blend 2/3 bananas and hazelnuts with almond mylk and coffee. Add remaining bananas and vanilla. Blend.
  4. Melt the chocolate on top of boiling water. use a spatula to pour the melted chocolate into a blender. Blend.
  5. Enjoy in a bowl topped with some crushed hazelnuts and more chocolate or berries.

//EDIT: I healthified the recipe for weekday mornings. I tried it today and it was still amazing. See below:

Healthified Hazelnut Mocca Smoothie Bowl (for one)

1.5 -2  frozen bananas
splash of almond mylk/any plant based milk
shot of espresso (or strong coffee)
1/4 C hazelnuts
1 heaped tbs of vanilla protein powder

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