Vegan, gluten-free rustic hot cross buns
Even though hot cross buns are available waaaay before Easter even hops into view these days, bun season is now officially upon us, which means Aussies everywhere are currently (or should that be currant-ly?) indulging in the deliciously sweet and spicy delights of a freshly toasted hot cross bun (or three) smothered in slowly melting butter…
While there are plenty of quality hot cross bun offerings available from supermarkets and talented bakers (you have to check out this awe-inspiring creation), some of us like to make our own versions. So, for the home-bakers out there, we’ve shared this recipe for rustic hot cross buns from Sami Bloom, a plant-based clinical nutritionist from Sydney. Her version isn’t just delicious (and will make your house smell amazing while they’re in the oven) they’re also vegan and gluten-free, and a little healthier than the buns you’ll find in-store.
“These hot cross buns are made with nutritious ingredients to give you all the fruit and spice you love from traditional buns, while filling you up with real whole foods,” Bloom says.
“I used Califia Farm’s almond milk in this recipe to make it completely plant-based, so even those who are dairy-free can enjoy a treat this Easter. You’ll get bursts of sweet from the sultanas, subtle zestiness from the orange and warm, fragrant spiciness.” Bring it on.
Vegan & gluten-free rustic hot cross buns
Makes 12 buns
2 cups oats
2 cups almond meal
2 cups buckwheat flour (plus a quarter cup extra for cross paste)
2 tsp baking soda
2 tsp cinnamon
1/2 tsp allspice
Pinch sea salt
1 cup Califia Farms Unsweetened Almond milk
1/3 cup maple syrup
1/3 cup olive oil
1/4 cup water (for cross paste)
1 orange, zest only
1.5 cups sultanas
3 tbsp apricot jam
1. Preheat oven to 175°C, fan forced.
2. Grind oats in a blender until they form a fine powder.
3. Add your oat flour to a large bowl with the almond meal, buckwheat flour, baking soda, spices and salt. Mix together to ensure there are no clumps.
4. In a separate bowl, whisk together maple syrup, olive oil and almond milk.
5. Pour the wet mixture over the dry ingredients and combine into a sticky dough. Let the dough sit for 10-20 minutes to thicken.
6. Stir through the orange zest and sultanas.
7. To make the cross paste, mix a quarter cup of buckwheat flour and a quarter cup of water until a smooth paste forms. Set aside.
8. Use an ice cream scooper to take a heaped amount of dough and place it on a lined baking tray. Repeat with the rest of the mixture.
9. Scoop the buckwheat paste into a plastic bag and pierce a small hole with one prong from a fork. Squeeze paste gently over each of the buns, forming a cross.
10. Bake for 25-30 minutes. Cool for 30 minutes then brush lightly with apricot jam.