#hotcrossbuns

Enjoy the classic flavor of hot cross buns in a gluten-free and vegan version! These buns are spiced with cinnamon, nutmeg, and cloves, studded with raisins or currants, and topped with a sweet cross. Perfect for Easter or any time you're craving a cozy treat.

Ingredients: 2 cups gluten-free all-purpose flour. 1/2 cup almond flour. 1/4 cup coconut sugar. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp salt. 1 packet 2 1/4 tsp instant yeast. 3/4 cup warm almond milk. 1/4 cup melted coconut oil. 1/4 cup unsweetened applesauce. 1/2 cup raisins or currants. 1/4 cup powdered sugar for the cross.

Instructions: Add coconut sugar, cinnamon, nutmeg, cloves, salt, gluten-free all-purpose flour, and instant yeast to a large bowl. Use a whisk to mix the ingredients together. Mix the dry ingredients with the melted coconut oil, warm almond milk, and plain applesauce. Mix until you get a dough. Add the raisins or currants and mix them in until they are spread out evenly in the dough. Let the dough rise in a warm place for about an hour, or until it has doubled in size. Cover the bowl with a clean towel. Warm the oven up to 375F 190C and put parchment paper on a baking sheet. Cut the dough into 10 equal pieces, and roll each piece into a ball. Leave space between each bun as you place the balls on the baking sheet that has been prepared. Sugar powder and a little water should be mixed together in a small bowl to make a thick paste. Put the paste in a piping bag or a plastic bag that has had a corner cut off. On top of each bun, pipe a cross shape. The buns should be baked in a hot oven for twenty to twenty-five minutes, or until they are golden brown and done. Take it out of the oven and let it cool down a bit before you serve it.

Prep Time: 20 minutes

Cook Time: 25 minutes

Indulge in these vegan hot cross buns filled with decadent dark chocolate and tangy sour cherries. Perfectly spiced with cinnamon, nutmeg, and ginger, these buns are a delightful treat for Easter or any time of the year.

Ingredients: 450g strong bread flour. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/2 tsp ground ginger. 50g vegan butter, melted. 7g sachet fast-action dried yeast. 50g caster sugar. 1 orange, zest only. 150ml oat milk, warmed. 75g dark chocolate chips. 75g dried sour cherries. For the crosses: 75g plain flour, water.

Instructions: Put the flour, cinnamon, nutmeg, ginger, melted vegan butter, yeast, sugar, and orange zest in a large bowl. As you mix, slowly add the warm oat milk until a dough forms. For about 10 minutes, knead the dough on a floured surface until it is smooth and springy. To make the dough double in size, put it in a bowl that has been lightly greased and cover it with a clean tea towel. Let it rise in a warm place for about an hour. After the dough has risen, punch it down and mix in the dark chocolate chips and dried sour cherries until they are spread out evenly. Make 12 equal pieces of dough and roll each one into a ball. Leave a little space between each bun and put them on a baking sheet lined with parchment paper. Leave the buns alone for another 30 to 45 minutes with a clean tea towel over them. They should get a little puffy. Warm the oven up to 200C 180C fan or 390F 350F fan. Add enough water to the plain flour to make a thick paste that you can use to make stars. Put the paste in a piping bag, and then use it to make crosses on top of each bun. The buns should be baked in a hot oven for 15 to 20 minutes, or until they are golden brown and fully cooked. Take them out of the oven and set them on a wire rack to cool. Have fun with your dark chocolate and sour cherry vegan hot cross buns!

Prep Time: 20 minutes

Cook Time: 20 minutes

These raw vegan hot cross buns are a great way to change up the traditional Easter treat. They are made with healthy ingredients and are full of warm spices, making them a great healthy holiday treat.

Ingredients: 2 cups almonds, soaked overnight. 1 cup medjool dates, pitted. 1/2 cup raisins. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. Zest of 1 orange. Pinch of salt. 1/4 cup coconut flour.

Instructions: Use a food processor to grind soaked almonds into a fine powder. Put in salt, orange zest, dates, raisins, and spices. Mix until a sticky dough forms. Put the dough in a bowl, and then add the coconut flour and mix it in well. Shape the dough into little buns. Possible: Use coconut butter or icing to make a cross on top of the buns. You can serve it right away or put it in the fridge to make it firmer.

Prep Time: 20 minutes

Cook Time: 0 minutes

Delicious gluten-free, grain-free, and sugar-free hot cross buns that are perfect for Easter or any time of the year. These buns are made with almond flour and coconut flour, making them a healthier option for those with dietary restrictions.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup arrowroot powder. 1/4 cup erythritol or sweetener of choice. 1 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground allspice. 1/4 cup unsalted butter, melted. 3 large eggs. 1/4 cup unsweetened almond milk. 1 tsp vanilla extract. 1/4 cup raisins or currants optional. 1/4 cup chopped pecans optional. Zest of 1 orange optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Almond flour, coconut flour, arrowroot powder, erythritol, baking soda, salt, and spices should all be mixed together in a large bowl. Put the melted butter, eggs, almond milk, and vanilla extract in a different bowl and mix them together using an electric mixer. Mix the dry and wet ingredients together until a sticky dough forms. You can add the chopped pecans, orange zest, raisins or currants if you want to. Make eight equal pieces of dough and shape them into buns. Cover the baking sheet with foil and put them on it. After the oven is hot, bake the buns for 20 to 25 minutes, or until they are golden brown and a toothpick stuck in the middle comes out clean. Mix 2 tablespoons of coconut flour with enough water to make a thick paste for the cross while the buns are baking. Move the paste to a small piping bag or a sandwich bag made of plastic that has had a corner cut off. Remove the buns from the oven and let them cool down a bit when they're done. Then, use the coconut flour paste to pipe a cross on top of each bun. On a wire rack, let the buns cool all the way down before serving. Have fun with your gluten-free hot cross buns!

Prep Time: 15 minutes

Cook Time: 25 minutes

Like you get to the middle of the hot cross bun and then sand, you can taste sand