Sorry, we couldn’t help ourselves. It’s almost Easter – yay! Right now you may be planning your long weekend away or dusting off your recipe book for some Easter baking. And if that’s the case, you’ve come to the right place because our nourishing friend Amy Crawford, aka The Holistic Ingredient, has created a delicious Gluten-Free Hot Cross Bun recipe for you.
This one is guaranteed to delight the most discerning gluten-free family members (or dinner table guests).
Gluten-Free Hot Cross Buns with Cashew Cream
Easter Treats Sorted: Gluten-Free Hot Cross Buns
1 hour minutes
Total Time: 1 hour 30 minutes
Servings: 15 serves
- The Gluten-Free Flour Mix:
- 1 cup brown rice bran flour
- 1 cup white rice flour
- ¾ cup sweet sorghum flour
- ¾ cup tapioca flour
- 2 tsp. guar gum or xanthan gum
- For the buns:
- 3 ½ cups of gluten free flour mix (see above)
- 1 cup almond milk
- 1 cup dried fruit (we used ½ cup currants & ½ cup sultanas)
- ½ cup coconut sugar
- ¼ cup coconut oil
- 3 tbsp. cinnamon
- 2 tbsp. dry yeast
- 2 tbsp. flax meal
- 1 tsp. nutmeg
- 1/2 tsp. ground ginger
- 1/2 tsp. all spice
- Zest and juice of 2 oranges
- For the cashew cream cheese frosting:
- 1 cup cashews, soaked overnight
- 2 tbsp. Greek yoghurt
- 2 tbsp. rice malt syrup
- 1 tbsp. lemon juice
- In a small bowl, soak your dried fruit in enough warm water to submerge them.
- Place the almond milk into a medium sized saucepan and warm slowly over a low heat. Be sure not to boil the milk, you want it to be lukewarm. Add the yeast and coconut sugar to the saucepan. Set the saucepan aside and allow the yeast in the mixture to rise (be sure to use a large enough saucepan, otherwise the mixture will overflow – I speak from experience!).
- In another bowl, combine the gluten-free flour mix, flax meal, orange zest and juice, coconut oil and all the spices. Pour in the yeasty almond milk mixture, (which should be foamy by now). Using a high-powered blender, blend on medium speed until combined and the mixture has aerated. Drain the dried fruit and add to the mix, continue beating for another 2 minutes (note: in the absence of a blender you could also knead).
- Turn your dough into a clean bowl and cover with a tea towel, placing in a warm place (i.e. not your fridge!) for approximately 1 hour, allowing the yeast to rise in the mixture.
- Preheat your oven to 180°C. Line a 20cm x 30cm baking tray with baking paper. Using your hands, roll dough into balls and place side by side in the baking tray so that they are just touching.
- Brush the top of the balls with a little extra almond milk. Place the tray into the oven and bake for 20 minutes or until the tops are slightly golden. Remove from oven and allow to cool completely before applying the icing crosses.
- While the buns are cooking you can prepare the icing. Place the cashews, yoghurt, lemon juice and rice malt syrup in a blender or electric mixer and combine until smooth yet still thick enough not to be runny. Using a piping bag (or a snap lock bag with a small hole cut in the corner), pipe lines/crosses across the buns.
When CFS put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Amy is now a Health Coach, Reiki Master and a Practitioner of CTC, Hypnosis, EFT and NLP.
Amy runs a successful blog called The Holistic Ingredient where she combines her passion for food, cooking, toxic-free living and healing therapies. She is also the author of the first of a series of whole food eBooks, A Nourishing Kitchen.