Hot Cross Buns (GF, DF)

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

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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