Mel Christensen

Mel Christensen

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Hot Cross Buns: *Gluten, Sugar, Egg, Nut & Dairy Free

Hot Cross Buns

Hot Cross Buns

*Gluten, Sugar, Egg, Nut  & Dairy Free

Ingredients:

  • 100g unsweetened dried figs
  • 75g unsweetened dried cherries
  • 75g unsweetened dried sultanas
  • 40g unsweetened dried cranberries
  • 150g almond milk (or coconut milk or even dairy if you can tolerate it)
  • 14g instant yeast (or fresh yeast is good too)
  • 4 cups (approx. 500g) *GF flour (see recipe below or use store bought) plus a little extra for kneading
  • ⅓ cup Natvia (or preferred sweetener)
  • 3 tsp. cinnamon
  • 2 tsp. nutmeg
  • 1 tsp ground cloves
  • 1 tsp baking powder
  • Pinch sea salt (or pink Himalayan – my fave!)
  • 100g coconut oil

 

For the crosses

  • 50g  GF flour
  • 30ml water

 

Method:

  1. Soak your dried fruit in warm water until plump.  Drain well
  2. Heat the almond milk until warm, not hot and add the yeast and let stand for 10 minutes or until frothy.
  3. Combine the flour, Natvia, spices, baking powder and salt in a bowl and combine well. Rub in the coconut oil until it resembles fine breadcrumbs (or sand really.)
  4. Stir in yeast mixture, drained fruit, and combine into a dough.
  5. Turn onto a lightly floured surface (floured with the reserved GF flour), and knead well until a nice pliable dough is achieved (it won’t be as pliable as a regular dough because of the absence of gluten – don’t worry as long as it holds together we are on the right track!) –  Coating your hands in some oil before doing this will help prevent the dough sticking to your hands.
  6. Divide dough into about 16 portions, rolling each portion between your hands to form a smooth ball.
  7. Place portions side by side (allowing space for rising) in a greased and or lined square 25cmx25cm cake pan. Cover loosely with plastic wrap or a plastic bag and leave to rise for about an hour.
  8. Preheat your oven to 200C.
  9. Mix the coconut flour and water for the crosses in a small bowl with a fork until smooth, then pour into a small Ziploc bag.  Seal the bag and cut a very small corner off.
  10. Pipe crosses over each of your muffins.
  11. Bake for about 15-20 minutes or until browned slightly on the top.
  12. Serve as is or for that nice traditional glaze you might like to brush the tops with some pure maple syrup – yum!
  13. Enjoy fresh from the oven or toasted the next day (if they make it until then!)

 

 

GF Flour

*Makes 570g which equates to 4 cups plus about 70g extra for kneading and making the crosses.

  • 90g Quinoa flour (I made my own out of quinoa flakes in my Thermomix)
  • 265g Brown rice flour (I made my own out of brown rice in my Thermomix)
  • 150g Sorghum flour (of unavailable substitute with 135g more brown rice flour)
  • 60g Tapioca Flour (or arrowroot)
  • 5g Xanthan gum