These gluten-free hot cross buns are soft, spicy and filled with dried fruit. Refined sugar and fat-free they are also good for you! Try this easter treat toasted for extra crunch.
1 1/2 cups buckwheat flour
1 1/2 cups brown rice flour
2 tbsp hot cross bun spice *
2 tsp baking powder
3/4 tsp fine sea salt
1/2 tsp baking soda
590 mL water
½ cup medjool dates, putted
1 tablespoon cider vinegar
1/4 cup psyllium husk powder
1 cup mixed dried fruit
1 tbsp tapioca flour
2 tbsp glutinous rice flour
2 tbsp water
1 tbsp maple syrup
Preheat the oven to 160 degrees C. Line a baking sheet with baking paper. Combine the buckwheat and brown rice flour, spices, baking powder, salt and baking soda in a large bowl.
In a blender, process the dates, vinegar, psyllium husks and water until smooth.
Pour the wet mixture into the flour mixture and knead with your hands until it forms a smooth dough. Add the dried fruit and knead further to combine.
With wet hands, take small sections of the dough. Shape into a ball and place on the baking sheet.
Mix the cross ingredients to form a smooth paste. Place into a piping bag/sauce bottle and make the cross on top of the buns.
Place the buns into the oven and bake for 30 minutes.
Take the hot buns out of the oven and brush with maple syrup. Place back into the oven for another 5 minutes.
Serve hot or toasted.
Makes 12 buns.
*If you can't find hot cross bun spice, make your own with cinnamon, ginger, cloves and a pinch of coriander powder.