When I was a kid, hot cross buns toasted and lathered with butter were one of my favourite things. I ate countless every year. Then I removed gluten from my diet and out with the gluten went the hot cross buns.
This year, I had the idea of adapting a Pete Evans Paleo Bread Roll recipe from Pete Evans to see if I could transform it into hot cross buns. Paleo alternatives are often quite dense and I wanted to see if I could experiment some more.
Even though I do say it myself these pretty damn good alternative. Give them a go this year or save them for next year. Delicious cold or toasted. Enjoyed here with melted ghee and almond butter. Also could be enjoyed as a fruit cake throughout the year - if you want an excuse!
INGREDIENTS
300 g almond or sunflower seed meal
35g psyllium husk
1 tbs coconut flour
1 tbs bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice
½ tsp ground nutmeg
½ tsp ground ginger
200g medjool dates, roughly chopped (or other dried fruit)
4 tbs apple cider vinegar
4 tsp honey
375 ml boiling water
6 egg whites, whisked into soft peaks
Optional: 80% dark chocolate for the cross ⠀⠀⠀⠀⠀⠀⠀⠀⠀
METHOD
Preheat the oven to 180C and line a baking tray with baking paper.
Place the dry ingredients in a large bowl and mix.
Whisk the eggs whites and fold into the dry ingredients. Add the chopped dates.
Combine the vinegar, honey and boiling water in a glass jar and add to the dry / egg mixture. Stir vigorously with a wooden or plastic spoon - the mixture will froth up - continue to stir until the mixture forms a thick batter.
Knead with your hands until the batter becomes sticky dough.
Working quick to divide into nine portions and shape into balls, then place on baking paper a few cm apart.
Bake in the oven for approximately 40 - 50 minutes until golden brown and a roll sounds hollow when the base is tapped.
Remove from the oven and cool on a wire rack.
Serving options:
You can add a cross on the top if you wish to enjoy them cold by melting the chocolate and paint it on the top when the rolls are cool. Refrigerate to set. Serve with butter or ghee or nut butter.
Slice in half and toast under the grill. Serve with butter or ghee or nut butter.
Keep in a glass airtight container for up to 5 days. ⠀⠀⠀⠀⠀⠀⠀⠀⠀