It’s almost Easter time and every grocery stores in Australia are selling hot cross buns. If you are not familiar with them, they are the most delicious spiced sweet buns made with raisins and marked with a cross on the top. They are traditionally eaten on Good Friday in Australia but also in New Zealand, England, Ireland and Canada.

If you know me, you will know how much I love cinnamon and raisin. I literally go nuts for this combo!
You can only imagine the pain that I go trough every year when I enter a bakery and I see all the just baked hot cross buns lined up and ready to be eaten.

I came across this deliciousness back in 2014, my first Easter in Australia. At that time I wasn’t intolerant to anything yet and I could enjoy everything like a normal person. During Easter time, I remember starting my day with one hot cross bun and then having my second one in the afternoon. Ah, so good!

After years of missing out on hot cross buns I have decided to create my own version so when everyone will have their store bought hot cross bun, I will have my homemade one.
This recipe doesn’t have eggs, butter and yeast. Since I am not using yeast the buns will look and taste more like a scone, but believe me, you won’t miss anything from the original recipe. Also you can have as many as you want since they are super healthy. I usually have two of them with some blueberry chia seeds jam on top.

Give it a go!

Hot Cross Buns Scones

GLUTEN FREE, DAIRY FREE, EGG FREE, YEAST FREE, REFINED SUGAR FREE, VEGAN

Serve: Makes 6 buns

Ingredients

Hot Cross Bun

1 cup buckwheat flour
1 cup brown rice flour
1 Tbsp coconut oil
100ml coconut milk
100ml warm water
1 tsp cream of tartar
1 tsp soda
2 tsps ground cinnamon
1/4 tsp ground nutmeg
Pinch pink Himalayan salt
40gr coconut sugar
1/4 cup sultanas
1/4 cup cranberries

Cross Mixture
2 1/2 Tbsps buckwheat flour
water

Glaze
2 tsps coconut sugar
4 tsps water

Instructions

Start preheating the oven to 180°.

Mix together the flours, soda, cream of tartar, coconut sugar, spices and salt.
Mix in the coconut oil and then the sultanas and cranberries.

Pour in the coconut milk and stir to combine. Slowly add the water, mixing as you pour. The dough should be able to come together and be lightly sticky. If it sticks to your hands then add a little amount of buckwheat flour.

Divide evenly into 6 pieces. Shape into a buns and place in a baking tray.
Make the cross mixture by combining the buckwheat flour and enough water to make a paste. Pipe crosses over the buns.

Bake for 25/30 minutes or until lightly golden on top.

Meanwhile make the glaze by boiling the coconut sugar and water in a small sauce pan for 1/2 minutes. You should get a syrup kind of texture.Brush over the buns when ready.

Serve with some blueberry or raspberry chia seeds jam.