Healthy, allergy friendly, high-fibre hot cross buns. These “free-from” hot cross buns mean everyone can enjoy an Easter treat, even those with multiple
food allergies or sensitivities. Free from gluten, dairy, refined sugar, nuts and eggs. Vegan friendly.

I used a combination of ground seeds to create a nutrient dense ‘bun’ and used spices and orange to capture the essence of a hot cross bun but healthy
and of course egg free, wheat free, dairy free and nut free.

Nourish 101:

• This recipe is free from gluten, grains, dairy and refined sugar.
• This recipe is also nut and egg free, suitable for those with these food sensitivities.
• Made with high-fibre ingredients including psyllium husk, chia seeds and flaxseeds to promote healthy digestion and keep you fuller for longer.
• Naturally sweetened with fresh orange juice and dates, this recipe is free from refined sugar.

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Hot Cross Buns

Healthy, allergy friendly, high-fibre hot cross buns. These "free-from" hot cross buns mean everyone can enjoy an Easter treat, even those with multiple

food allergies or sensitivities. Free from gluten, dairy, refined sugar, nuts and eggs. Vegan friendly.

Keyword Dairy Free, Gluten Free, Grain Free, No Added Sugar, Nut Free, Preservative Free, Refined Sugar Free, Soy Free, Vegan

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

• 2/3 cup (50g) psyllium husks
• 2 tbsp (26g) chia seeds
• 2 tbsp (24g) flaxseeds (linseeds)
• 1/3 cup (50g) sesame seeds
• 1/3 cup (50g) sunflower seeds
• 1/2 cup (60g) coconut flour
• 1 tbsp (12g) baking powder
• 2 tsp (3g )vanilla bean powder
• 1 tsp (2g) cinnamon
• 1 tsp (2g) all spice
• 1/2 tsp (1g) ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup (60ml) extra virgin coconut oil, melted
• Zest of 2 oranges
• 2 cups (500ml) freshly squeezed orange juice (from sweet in-season oranges)
• 100 g (approx 12 large) medjool dates, pitted & chopped
• 1/4 cup extra organic dried fruit of choice. (optional; such as dried blueberries, currants or sultanas)

cross

• 5 tbsp coconut milk (canned)
• 1 tbsp tapioca flour
• 3 tsp coconut flour
• piping bag/ snap lock bag

Instructions

•  Pre-heat fan-forced oven to 165’C. Line a baking tray. 
• In a high powdered blender blend psyllium husk for approx 10 seconds to form a fine powder. 
• Add chia seeds, flaxseeds, sesame seeds and sunflower seeds to your blender and blend to a meal/flour. 
• In a mixing bowl combine ground pysillium and seed mix with coconut flour, baking powder, vanilla powder, cinnamon, all spice, nutmeg and cloves. 
• Add in orange zest, coconut oil, orange juice and medjool dates. Mix to combine well. Allow to sit for a few minutes to for liquid to absorb. 
• Roll and shape approx 1/4 cup portions of the dough into small bun shapes. Place buns on baking tray with sides touching each other. 
• In a small mixing bowl combine cross ingredients; coconut milk, tapioca flour and coconut flour. 
• Spoon mixture into a piping bag (or snap lock bag with the corner cut) and squeeze mixture over buns to make a cross on each bun. 
  
• Bake in oven for 50 mins or until lightly golden on top. 
• Allow to completely cool.