Gluten Free Hot Cross Buns

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 3 votes

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Category: Muffins and Breads

Cuisine: Western

Keyword: baking, Easter, gluten free, muffins

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: buns

Calories: 219kcal

Author: Vanessa Gengaroli

Ingredients

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