With a little good, there is always a little bad, or so they say. But this Easter, don’t let the joyous holiday occasion be ruined by the guilt of gorging on gifted chocolate eggs and sugary Easter buns. Instead, make your own Easter treats!
*We have already posted some nourishing Easter egg recipes, and today I am bringing to the holiday table a healthy Hot Cross Buns recipe.
Commercial Easter buns are notorious for containing a foot-long list of ingredients, of which most would be highly processed, fabricated and harmful. Our Easter buns, however, are extremely nutrient dense and are a good source of quality fat from the coconut oil, fibre and protein from the oats and spelt flour, contain natural and complex sugars from the honey, and are rich with protective antioxidants from the blueberries and dark chocolate.These buns, although quite dense, are just awesome. The oats are imperative for the entire experience and mouth-feel of the buns, while the dark chocolate and blueberries make them sinfully tasty.
The most common raising agent used in baking is yeast. Yeast produces a delightfully fluffy and light product, however, can be tricky to use. So that’s why we have used baking powder. Baking powder is a pre-mixed combination of bi-carb soda (a weak alkali) and cream of tartare (a weak acid). When this combo is provided with moisture (like when you’re forming your bun dough), gas is released forming bubbles, causing the dough to expand, and thus, rise. The end result is a slightly raised bun.
VOILA. Would you check out those beautiful buns? DELISH. The best thing about this recipe is that it’s a totally acceptable treat for all year round, so you don’t need Easter as an excuse to whip this recipe up. Now that you are done, gobble them down on the spot or keep safe for the Easter long weekend to share with your friends and family. Enjoy!
Rhi’s Nourishing Notes:
- Baking powder is similar to that which is added to flour to make self-raising flour. Baking powder and self-raising flour are most suited to making products such as cakes and muffins, while yeast is preferable when making breads.
- Choose an aluminium-free baking powder.
- Baking powder does have a best-before date. Over time the effects of the acid-alkali reaction will wear off, leaving the baking powder useless. Replace baking powder at least every 12 months, as it is best used for only around the first 3-6 months after opening.