Hot Crossless Buns

A slight variation on the classic hot cross buns but still so good. Such a simple healthy recipe and tasty too. These hot cross buns are completely gluten, grain, dairy and refined sugar free as well as plant based and vegan.

Serves: 6

Ready in: 40 minutes

Ingredients

Dry ingredients:
• 160g ground almonds
• 50g buckwheat flour
• 40g coconut sugar
• 100g raisins
• 1 tbsp mixed spice (optional)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Wet ingredients:
• 100g pure maple syrup
• 110g almond butter
• 200ml any nut milk

Crosses (optional)
• 2 tsp coconut flour
• 2 tbsp nut milk

Method

Preheat the oven to 180ºC fan bake. Use a 12 hole muffin baking tin and line with coconut oil or muffin cases.
Make the cross mix by combing the ingredients, stir well and set aside.
Combine all the dry ingredients in a mixing bowl and stir well until evenly combined.
Make a well in the middle, add all the wet ingredients and stir again.
Spoon the mixture evenly into your prepared muffin tin.
Either place the cross mixture in a small piping bag or a small ziplock bag and cut the corner. Pipe crosses onto the buns or you can spoon it on too.
Place the tin into the centre of the oven and bake for approximately 20 to 25 minutes.
Allow to cool.
Slice and enjoy with a cup of herbal tea.
The buns will keep in an airtight container for approx 5 days.