boosted in flavour with coconut oil and maca - super tasty and nutrient dense - these healthy hot cross buns will be a crowd pleaser!
Healthy Hot Cross Buns By Keira Rumble
Keira Rumble makes her favourite Easter treat – Super tasty and nutrient dense, this recipe for my healthy hot cross buns will be a crowd pleaser this Easter!
Keira has boosted the flavour in this healthy hot cross bun recipe with dates, coconut oil, maca, mixed spice and so many other wholesome ingredients.
Coconut Oil – not without its controversy, I am personally a fan of coconut oil. Not just for its health benefits but for the flavour it can bring to a meal. You can read more about it’s health benefits here. My current favourite is the Nature’s Way Coconut Oil.
Maca – Having lived with adrenal fatigue for quite some time, I have been using maca to add a little bit of an energy boost to my daily meals. I normally pop maca in my power smoothie every morning, or in my porridge. Not only is maca is packed full of essential vitamins and minerals such as Vitamin C, Vitamin B, calcium, magnesium and so many other incredible nutrients. My fav is the Nature’s Way Maca, it is cost effective and readily available in Australia.
Cinnamon – Cinnamon is not only a little bit of a power house, gives me a bit of a sensory overload, taking me back to the days with my grandma, sprinkling copious amounts of cinnamon over our stewed apples. Cinnamon can have a positive effect on your blood sugar levels, help with digestion and can act as a immunity booster as it is loaded full of antioxidants.
Healthy Hot Cross Buns by Keria Rumble
1 cup brown rice flour
½ cup arrowroot flour
½ cup buckwheat
2 cups gluten free flour
1 active sachet of gluten free bakers yeast*
2 tablespoons rice malt syrup
1 cup warmed nut milk of choice (or hemp)
5 medjool dates, (diced & soaked in warm water for 5 mins)
Pinch Himalayan sea salt
1 heaped tablespoon maca
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon nutmeg
½ teaspoon cardamom
¼ teaspoon ground clove
1 egg (can use flaxegg if vegan)
¼ cup coconut oil
½ cup rice flour
2-3 tablespoon water
1 tablespoon rice malt syrup
¼ cup water
1. On the stove, warm the milk to a tepid temperature (you should be able to put your finger in the water and for it to be a similar temperature)
2. Remove from the stove and tear in the yeast sachet, and drizzle in rice malt syrup and stir and leave to bubble for at least 10 mins
3. While this is bubbling away, pour ¼ cup boiling water over your chopped medjool dates and let them steep. Pop them in a food processor so you almost get a nice chunk of date in every bite.
4. In a large bowl, sieve all of the dry ingredients and then add the yeast milk & date bits slowly. Whisk until a dough consistency forms (add a little more water or flour if needed)
5. Leave in a clean bowl with a tea towel over it for 30-40 mins.
6. Meanwhile, preheat oven to 180 degrees celsuis & grease a baking tray with coconut oil
7.Dust a clean surface with desired flour (I used rice flour)
8. Roll out and portion into 6-10 buns (depending on how big you want them!)
9. Shape them and pop them closely together in the baking tray.
10. Cover again with a tea towel and leave for 10 more mins
11.To make the crosses mix the flour and water in a bowl until a paste is formed then pop into a piping bag.
12. To make life easier create the cross by using the handle end of a teaspoon, create a rivet for the cross mixture, then pipe down the path.
13. Bake in oven for 20-25 minutes until nice and golden.
14. Glaze the buns immediately.
Serve with lemon curd, nut butter or what ever tickles your fancy!
Article and Recipe written by Keira Rumble