I don’t know when it became an Easter tradition to eat hot cross buns for breakfast on Good Friday, but I’m very glad it did. These spiced fruit buns were one of my childhood favourites. Apparently, the different parts of the hot cross bun have a certain meaning – the cross represents the crucifixion of Jesus and the spices inside signify the spices used to embalm him at his burial. Nothing says Easter quite like hot cross buns, but unfortunately, when you look at the ingredients in a typical batch from the supermarket nowadays they contain more chemicals and ‘stuff’ than actual food. Highly processed wheat flour, wheat gluten, refined sugar, yeast, palm oil, glucose-fructose syrup, chemical emulsifiers, treating agents, flavourings, stabilisers, modified starches, animal milk proteins and salt, just to name a few… check the packet if you don’t believe me! Would you consume any of these ingredients individually?
I’m being mindful this Easter. Below are the ingredients that make up my Easter Hot Cross Buns. Real, organic, plant-based foods.
These tasty buns won’t have you spinning from sugar highs because they use unrefined sugar, along with buckwheat flour which is easier to digest. Organic coconut sugar goes through a minimal amount of processing and contains impressive amounts of nutrients like zinc and iron compared with standard, refined table sugars. It also contains high amounts of inulin, which acts as a prebiotic, supporting gut health, and has a lower glycemic index (a measure of how quickly a food raises your blood sugar levels – a large contributor to diabetes). Buckwheat is actually the seed of a plant that is part of the rhubarb family. It also has a low glycemic index, is naturally free in gluten and is really high in protein! Buckwheat flour is deliciously nutty and is great for making pancakes too.
These buns are wonderfully squishy, a bit like muffins, and slice really well so can be toasted too. They’re enjoyed best straight from the oven, with a big pot of herbal tea!
Easter Hot Cross Buns (VE, GF, Paleo)
Makes: 8-10 buns
Prep time: 30 minutes
Baking time: 20-25 minutes
- 150g raisins
- 130g ground almonds
- 180g buckwheat flour (+ extra for the crosses)
- 1 tsp bicarbonate soda
- 65g coconut sugar
- 3 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 60ml coconut oil (melted)
- 2 tbsp ground flaxseeds (or chia seeds)
- 250ml almond or coconut milk
- Zest and juice of 1 orange
- First make your flax eggs. Mix together 2 tbsp of flaxseeds with 6 tbsp water and pop in the fridge whilst you get on with the rest of the preparation.
- Put the raisins in some water to soak and pre-heat your oven to 180 degrees C.
- Mix together the ground almonds, buckwheat flour, bicarb, coconut sugar and spices in a large bowl.
- In a separate bowl, combine the coconut oil, milk, flax eggs and orange juice and zest.
- Add the wet ingredients to the dry ingredients and combine, mixing in the drained raisins at the end.
- Grease a baking tray with some coconut oil and take a handful of the mixture, lightly shaping it into a bun and placing on the tray (the mixture will be quite sticky). Repeat until you have used all the mixture.
- To make the crosses, mix some buckwheat flour with some water to make a thick but fluid paste. Use a piping bag or spoon to draw crosses on top of each bun with the paste.
- Bake for 20-25 minutes.