It's too hot to bake here in South Australia this Easter weekend so I've made a batch of raw vegan hot cross buns. They are full of fibre for gut health, omega 3s for our brains and contain plenty of antioxidants. The spices not only add flavour and aroma but they are also anti-inflammatory. They taste "super delicious" according to my 8 year old boy. The best thing is they are super easy to make. Enjoy!
INGREDIENTS
For the buns:
1 cup walnuts
1 cup almonds
1 cup medjool dates, pitted
2 tablespoons flaxseed meal
1/2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/4 tea spoon allspice, ground
Pinch of salt
1/2 cup currants
For the crosses:
1/2 cup cashews
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 cup water
METHOD
Blend all of the ingredients for the buns in a food processor, except for the currants. Process until the mixture comes together as a ball, adding a few drops of water if needed.
Place the bun "dough" in a bowl and mix in the currants. Roll 1 tablespoon at a time of the mixture and press to flatten slightly.
To make the crosses, blend together cashews, vanilla, maple syrup and water until smooth and creamy.
Spoon this cashew cream into a piping bag (or plastic bag and cut the corner off) and squeeze onto the buns to make a cross.
Refrigerate for a few hours and then eat!
Makes 24