Oh yes, it’s possible, and it happened. Vegan, and gluten free hot cross buns! No idea how and why I pulled this one off. These Easter treats actually rise, are fluffy, and don’t break apart like most gluten free creations. I’ll admit this took a few tries to get right, but believe me when I say the final result is worth it. I ate several just as they came out the oven hot. This is one of those recipes I’ve been dying to get right, as it’s such a childhood favourite.
For an extra decadent touch I glazed these with a quick 2 ingredient syrup. It gives them a lovely professional shine and extra sweetness. I definitely recommend doing this, it’s so worth it, and that indulgence is what Easter is all about after all 🙂
Makes 6 hot cross buns
1 tsp psyllium huk + 4 tbsp warm water (or anything equivalent to 1 egg)
150g all purpose gluten free flour
1 sachet dry yeast (5g)
Zest of 1 orange (finely grated)
1 tbsp gingerbread spice (cinnamon, ginger, cloves)
2 tbsp stevia (optional)
2 tbp melted coconut oil
3 tbsp syrup of choice
1 small banana
1/2 cup or 8 tbsp coconut cream
3-4 tbsp warm water
1/4 cup raisins/sultanas
For the cross:
4 tbsp gluten free flour of choice
3 tbsp warm coconut cream
1 tsp syrup
For the glaze:
1 tbsp rice malt syrup
1 tbsp hot water
What to do:
- Preheat our oven to 200°C
- Mix your egg replacement and set aside to thicken
- Mix the dry ingredients (minus the raisins) in a bowl
- Mix or blend together the wet ingredients (minus the water) and stir
- Add the wet ingredients to the dry ingredients and stir thoroughly. You will likely need a little warm water to bind everything together, but make sure to add it slowly, 1 tbsp at a time. The dough should be very wet and sticky – use your hands at your own risk!
- Mix in the raisins until well distributed
- Divide the dough into 6 balls and place them in a lined baking dish. Smooth out the tops with wet hands to make them nice and round. Place a cloth over the top and leave somewhere warm to prove for 30 minutes
- Meanwhile, mix the ingredients for the cross. The final result should be very thick but still pourable. Transfer this to a piping bag or small plastic bag with a tiny portion of the corner cut off. Twist the bag tightly and carefully draw crosses on each of the hot cross buns. For best results aim for around 5mm width.
- Place the buns in the oven for around 30 minutes until lightly golden. The cross should still be mostly white.
- Quickly whip up the sugar glaze and brush or drizzle on the hot cross buns as soon as they come out of the oven. Serve as soon as possible, ideally warm, and ideally fresh within 24 hours of baking. But they’re honestly so delicious I guarantee they’ll be gone sooner than that!