Hot Cross Buns
Vegan, Gluten free, Wheat free, Rice free, Soya Free, Yeast Free, Refined Sugar Free. Crohns, Coeliac & Endometriosis Safe.
I decided to try out Hot Cross Buns as it is nearly easter but i needed to try and make a recipe yeast free and everything else free, these taste like the biz and they have the springy-ness inside but the outside is a little crispy for some reason. Only make enough to be eaten the same day as these do not age gracefiully.
Makes around 6 Hot Cross Buns
160ml Hazelnut Milk
1 1/2oz Sorghum Flour
1 1/2oz Millet Flour
2 1/2oz Arrowroot Powder
2 1/2oz Potato Starch
1 Tbls Unrefined Sugar
1 Tbls Coconut Oil
1/4 Tsp Bicarbonate of Soda
1/4 Tsp Cream of Tartar
1/2 Tsp Salt
2 Tsp Mixed Spice
1/2 Tsp Nutmeg
4oz Mixed Fruit (make sure it hasn't any wheat/gluten in it)
1 1/4 Tbls Sorghum Flour
1 Tbls Hot water
Next mix in your sugar, nutmeg, mixed spice, mixed fruit, bicarbonate of soda, cream of tartar amd salt together.
Now melt your coconut oil and pout it onto your mixture.
Mix it in.
Now add your milk slowly.
Keep mixing the milk into your mixture.
If you keep mixing and folding the batter with your hands it will thicken up.
Now you have you thick and sticky dough its time to arrange the buns onto a tray.
The consistency will be like a thick cornflour paste, if your mixture tried to spread out bring it back to form the shape of a hot cross bun.
Now you can mix your sorghum and hot water together to form you cross micture.
scoop you cross mixture into a freezer bag and cut a little bit off the end like a piping bag.
Now you can pipe the mixture over your hot cross buns.
Put your tray into the oven Gas Mark 5 for 20 minutes.
They will go a light golden colour then it is time they were taken out of the oven.
Drizzle with Agave Nectar when the buns are still hot and using a pastry brush spread it over the buns.
These should be eaten the same day as you made them as the next day they were no where near as tasty.
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