These hot cross buns are quick and easy to make and are perfect for breakfast or brunch on Easter or at any time of the year.
They’re vegan, gluten free, naturally sweetened, and high in protein thanks to quinoa, almond and buckwheat flour.
Plus they’re soft, fluffy, studded with raisins and swirled with delicious cinnamon and nutmeg flavours.
They’re perfect paired with coffeee, slathered with butter or coconut oil and topped with a heaping spoonful of blueberry jam.
The prep work for these only takes about 20 minutes and is as simple as stirring the ingredients together in a couple bowls.
The hard part is waiting an hour while they rise. But you can whip them up, go for a spring walk and come back to the delicious smell of rising bread.
I like to eat them sliced and spread with butter and jam, but you could also ice them with a simple glaze.
- 1 cup warm almond milk
- ½ cup maple syrup
- 2 packets dry yeast (14g)
- 4 cups flour (1 cup quinoa flour, 1 cup ground almonds, 1 cup oat flour and 1 cup buckwheat flour)
- 2 tbsp tapioca starch
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ cup melted coconut oil
- 1.5 spoons chia seeds + 4.5 spoons water
- ½ cup raisins (soaked in hot water for at least 10 minutes)
- 1 tsp lemon zest
- Line 2 baking sheets with parchment paper.
- In a small cup, mix chia seeds and water, stir and set aside.
- In a large bowl, combine almond milk, maple syrup and yeast and let sit for at least 5 minutes to activate the yeast.
- In a seperate bowl, mix together the flour, tapioca starch, cinnamon, nutmeg and ginger.
- Add the melted coconut oil, chia+water mixture, raisins and lemon zest to the bowl with the yeast. Stir well.
- Add the flour mixture to the wet mixture and stir until a dough forms. It should be wet and sticky.
- Wet your hands slightly to prevent sticking, grab a handful of dough, roll into a bun shape and place on your baking sheet. I got 16 buns, but it will vary depending on the size you want.
- Grease a knife with coconut oil and slice a cross shape in the top of each bun.
- Cover with a tea towel and set in a warm location to rise for 1 hour.
- Preheat oven to 400 F
- Bake the buns for 13-15 minutes or until they start to turn golden brown
- Let cool completely. Ice with a simple glaze if desired, or serve sliced with butter and jam