Happy Hot Cross Buns
Recipe type: Sweet Treats
  • 175g coconut milk
  • 75g vegan butter or ghee
  • 10g dried yeast
  • ¼ warm water
  • 1 teaspoon organic maple syrup
  • 1 egg, beaten OR 1 flax egg
  • 500g gluten free flour mix (I used my own blend, shared with you a few insta posts ago)
  • 70g coconut sugar
  • ½ teaspoon sea salt
  • 50g currants or sultanas
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • OPTIONAL add-ins:
  • 50G soy-lecithin-free chocolate chips
  • 75g macadamia nut pieces
  1. Heat milk, add butter and whisk together until melted. Leave to cool
  2. Combine yeast, warm water and honey in bowl – whisk to combine, cover with a tea towel and leave for 5-10 mins to become frothy
  3. Combine flour, sugar, salt, spices, dried fruit and optional extras. Make a well in the centre, add egg and yeast mixture. Fold together with a wooden spoon. The mixture will be sticky.
  4. Cover with a tea towel, leave for an hour to expand. Turn out onto a lightly floured bench top and knead – not to knead for 30 secs
  5. Divide into 12 equal pieces and roll into balls. Place dough balls on a lined baking tray and cover again for an hour to rise further. Pre-heat oven to 200C/400F and bake for 10-15 mins or until golden brown.
  6. If you want white lines across the buns, mix 2 tbs of tapioca flour + 2 tbs water & pipe across the top before placing in the oven OR pipe warmed coconut butter (I used @nutiva manna) across the buns after baking is complete.
  7. Glaze with a little brown rice syrup and ENJOY
Recipe by Danielle Shine at http://danielleshine.com/happy-hot-cross-buns/