Gluten Free Hot Cross Buns

Delicious gluten free hot cross buns, are YUM and paelo to boot! Hip, hop Easter is on its way and these are a favourite in our house . After many test batches (happily eaten by the boys) we have perfected the recipe and would like to share it with you.

Ingredients

1 cup (70g) psyllium husks

½ cup (70g) coconut flour

3 Tbsp chia seeds

3 Tbsp flaxseeds

¼ cup (30g) pumpkin seeds

3 Tbsp sesame seeds

¼ cup (30g) sunflower seeds

¼ cup coconut sugar

1cups of sultanas

½ cup cranberries

½ cup crystallised ginger roughly chopped

¼ cup of cinnamon

1 Tbsp ground ginger

1 Tbsp all spice

1 nutmeg finely grated

½ tsp ground clove

2½ tsp baking powder

450ml water

1 Tbsp apple cider vinegar

3 eggs

2 Tbsp coconut oil, melted

 

Method

1. Soak, pumpkin seeds, sesame seeds and sunflower seeds overnight.
2. Preheat oven to 180ºC (356ºF) and line a baking tray with parchment paper, set aside.
3. In a high-speed food processor place psyllium husks, coconut flour, chia seeds, coconut palm sugar, spices and baking powder, blend until combined.
4. Pour into a large mixing bowl, added sultanas, crystallised ginger and cranberries and set to one side.
5. Strain the soaked seeds, rinse and add to the food processor with the eggs, coconut oil, apple cider vinegar and half the water. Blend until the seeds and finely chopped.
6. Combine the remaining water, blended seed mix and dry ingredients into a bowl and mix everything until it forms a wet dough, this will take a few moments for the dough to begin to form.
7. Prepare a lightly floured board and knead dough for 1 minute.
8. Divide dough into 6 -10 portions, roll into balls.
9. Place rolls on prepared tray, 2 cm apart, leaving room for spreading.
10. Bake for 50 minutes - 1 hour, rotating tray halfway through to ensure even cooking.
11. Check to see if the rolls are ready by tapping the base of one roll, if it sounds hollow, remove them from the oven.
12. Cook rolls further if they still sound dense and heavy inside.
13. Cool on tray for 5 minutes.
14. Transfer to a wire rack to cool completely or serve them up warm with butter.