Hot Cross Buns
The comforting, joyful aroma of Hot Cross Buns seeping into every grocery store, mall and shopping centre on the approach to Easter is quite torturous. The torture seems to get worse every year, as Easter advertising is creeping closer and closer to the first of January. As if we all have such horrible memories we need 3-4 months of daily alerts reminding all of the healthy-minded among us to ‘be strong’, ‘avoid temptation’, ‘don’t indulge’. My first piece of advice is to avoid these places; they obviously do not have our best interest at heart. My second thoughts are, don’t let them win, you win! You win by enjoying good food that replaces their junk options. You win by creating healthy alternatives using substitute ingredients that are so satisfying; the thought of what you’re missing out on doesn’t even enter your mind. But why go to the effort of experimenting and using up all that time re-inventing, when I already have done the work for you! Give these Hot Cross Buns a go – easy, aromatic, spiced comfort in a delightful and doughy little bun of deliciousness.
Hot Cross Buns
- 50g Chia Seeds in 150g Water
- 50g Butter, melted
- 5 eggs, beaten
- 200g Almond meal
- 50g Psyllium Husk
- 5g cinnamon
- 5g nutmeg
- 50g sultanas, raisins, goji – or chocolate – optional
- 10g baking powder
- 5g salt
- 1egg for brushing tops for glaze
- Preheat oven to 180degrees Celsius.
- Soak the chia seeds in water, in a bowl, for up to half an hour or until gelatinous.
- Stir eggs into chia mixture and the melted butter until well combined.
- Mix all of the remaining ingredients in a big bowl together. Add the wet ingredients to the dry and allow resting for the psyllium to absorb the moisture and create more workable dough for approximately half an hour.
- When the dough is a little drier, divide into 8 pieces and roll into balls.
- Place your buns on a lined tray, just touching one another and brush with egg mixture. Using a knife or a pastry scrape press crosses into the tops of your buns, gently flattening slightly as you go.
- Bake for up to 20 minutes or until golden and hollow sounding when knocked.
- Place on a cooling rack and serve with lashings of organic grass-fed butter.
- Leaving this dough to rest improves the quality of the final products, allowing the psyllium to soak up excess moisture and really bind the dough well – instead of the job gluten often does.
- Psyllium is the main ingredient in our leading soluble fibre drink that is often used to treat constipation. The other ingredients in this recipe balance out the effect of the psyllium, however, if you notice sensitivity to this better quality bulk-forming fibre, ensure you only eat one at a time.
- You don’t have to include the sultans, gojis or sugar-free chocolate if you’d prefer these buns to be fructose free – but they are rather lovely – you decide based on what makes you thrive.
Use a cake tin and place buns around the edge and in the middle if you don’t have a flat pan.
Health and Lifestyle Notes
- Grain Free
- Gluten Free
- Refined Sugar Free
- Paleo Friendly
- Ketogenic Friendly