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    Home » Recipes » Muffins and Breads

    Gluten Free Hot Cross Buns

    Published: Mar 2, 2022 by Vanessa Vickery · No Comments

    568 shares
    • Share Me399

    Contents

    • 1 WHY YOU WILL LOVE THIS RECIPE
    • 2 RECIPE INGREDIENTS
    • 3 SUBSTITUTIONS & VARIATIONS
    • 4 EXPERT TIPS
    • 5 RECIPE FAQS
    • 6 Gluten Free Hot Cross Buns
    Jump to Recipe

    These Gluten Free Hot Cross Buns are so easy to make and taste absolutely delicious. You don't have to buy the additive and preservative loaded ones from the supermarket ever again! I have also included a vegan option.

    Gluten Free Hot Cross Buns

    These healthy hot cross buns will become a favourite in your home come Easter time. But if go by when the supermarkets start stocking them, they will be popular pretty much 3 days after Christmas.

    The method to making these is similar to making my other muffins recipes like my gluten free banana muffins with chocolate chips. So it is a very easy recipe to follow.

    WHY YOU WILL LOVE THIS RECIPE

    Allergy and Intolerance Friendly - this recipe is suitable for people with gluten and dairy allergies & intolerances and I have included an option to make it egg free which also makes it vegan friendly.

    Easy to Make - this recipe involves several simple steps and about 40 minutes to prepare and cook.

    Healthy wholefood ingredients - which are easy to find at any supermarket, health store, food markets or on-line store.

    The cooked hot cross buns in a basket ready to eat.

    RECIPE INGREDIENTS

    • Almond flour or Almond meal
    • Coconut flour
    • Baking soda
    • Cinnamon powder
    • Nutmeg powder
    • Coconut sugar
    • Dried fruit (organic preferabley, I used sultanas and cranberries)
    • Eggs (egg free alternative available)
    • Almond milk or your prefered milk (dairy or non dairy)
    • Coconut oil

    SUBSTITUTIONS & VARIATIONS

    Almond Milk - substitute with your preferred milk, whether that is dairy or non-dairy varieties.

    Dried Fruit - I used cranberries and sultanas in this recipe. But you can use any other dried fruit, like orange peel, dried apple, apricots. Whatever you like!

    Cinnamon - if you have food-grade cinnamon essential oil, you will only 1-2 drops

    Eggs - you can substitute the eggs with a flaxseed egg.

    EXPERT TIPS

    Use room temperature eggs - Using room temperature eggs will make the batter so much easier to mix together. If you use eggs that have just come out of the fridge then you run the risk of the coconut oil firming up and solidifying and you may end up with chunks of coconut oil in your muffins.

    RECIPE FAQS

    How do I make these egg free?

    I have included the instructions in the recipe below to make this recipe egg free.

    How should I store these muffins?

    You can keep stored in an air-tight container for 3-4 days at room temperature.

    What is the best type of muffin tray to use?

    I am a big fan of using silicone baking wear as I find them super easy to use plus the food does not stick and you use up less baking paper/muffin cases. Since making this recipe, I have purchased a silicone baking muffin tray.
    You can use the metal ones as well and you can find really cute muffin cases. But if you want them not to stick to the muffin cases, then make sure you use parchment paper ones.

    Gluten free hot cross buns recipe

    Looking for other dessert recipes you can make for Easter? Try these:

    20 healthy Easter dessert recipes

    Gluten free chocolate banana bread

    Raspberry coconut rough

    Lastly, if you make this recipe then I would really love to hear from you. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.

    Gluten Free Hot Cross Buns

    These Gluten Free Hot Cross Buns are so easy to make and taste absolutely delicious. You don't have to buy the additive and preservative loaded ones from the supermarket ever again!
    5 from 2 votes
    Print Pin Rate
    Category: Muffins and Breads
    Cuisine: Western
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 12 buns
    Calories: 219kcal
    Author: Vanessa Vickery

    Ingredients

    • 1 ½ cups almond flour
    • ½ cup coconut flour
    • 2 teaspoons baking soda
    • 3 teaspoons ground cinnamon
    • 2 teaspoons ground nutmeg
    • ½ cup coconut sugar
    • 1 ½ cups organic dried fruit I used sultanas/raisins and cranberries
    • 4 eggs lightly whisked (vegan option below)
    • 1 cup almond milk
    • ½ cup coconut oil

    Crosses

    • 2 egg whites vegan option below
    • 2 tablespoons coconut flour

    Instructions

    • Pre-heat. Pre-heat your oven to 180 degrees Celsius (350 degrees Fahrenheit) and line 12 muffins tins with 12 large muffin cases if using a metal muffin pan.
    • Dry mixture. Combine the almond flour, coconut flour, baking soda and dried spices to a large bowl. Next, add the coconut sugar and dried fruit and mix well to combine.
    • Wet mixture. Combine the whisked eggs, almond milk, coconut oil and cinnamon spice to another bowl. Then pour the wet mixture into the large mixing bowl and stir until well combined.
    • Spoon into muffin pan. Divide the mixture evenly into the muffin cases (or into the silicone muffin pan if using) and smooth the tops with the back of a dessert spoon.
    • Make the crosses. Add the egg whites and the coconut flour to a small bowl and mix until it forms a paste. Then, using two teaspoons or a piping bag, place a cross on the top of each bun. (vegan option below)
    • Bake. Place in the oven and cook for 25-30 minutes or until a toothpick comes out clean. Cool for 5 mins and then remove from the baking pan and transfer to wire rack to cool further.
    • To serve. If you baked in a metal muffin pan, then you can either serve in the muffin cases or you can remove the muffin cases, so they resemble more like a hot cross bun.

    Notes

    Vegan Option
    To replace the 4 eggs used to make the muffins - you will need 1 cup water and 4 tablespoons ground flaxseed. Then you need to simmer the water and ground flaxseed in a small saucepan on low-moderate heat for approximately 5 minutes, stirring frequently until the mixture thickens. Allow to cool first before using in the recipe!
    To make the crosses - Make the mixture with 3 tablespoons arrowroot flour, 2 tablespoons almond flour and 1 - 1 ½ tablespoons water. Add the flours to a small bowl with 1 tablespoon water to start with and add 1 teaspoon at a time until you are happy with the consistency. Should be a thick paste.  Spoon into a piping bag and draw a cross on each muffin.
    Storing
    You can keep stored in an air-tight container for 3-4 days at room temperature.

    Nutrition

    Serving: 1bun | Calories: 219kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Cholesterol: 62mg | Sodium: 244mg | Fiber: 2g | Sugar: 14g

    More Gluten Free Muffins and Breads

    • Gluten Free Chocolate Banana Bread
    • Healthy Banana Blueberry Bread
    • Double Chocolate Gluten Free Banana Muffins
    • Gluten Free Banana Bread
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    Hi, I'm Ness. I love to create easy-to-make, healthy wholefood recipes. I have an Advanced Diploma of Nutritional Medicine and a passion for adapting classic recipes into gluten free and dairy free versions.

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