This hot cross bun recipe is free of dairy, gluten and grains. It comes from Gluten Free Grain Free Co in Queensland and is the creation of Tania Hubbard, a gluten free grain free expert and cookbook author. For more info go to glutenfreegrainfree.com.au.
1 cup almond meal
2 Tbs chia seeds
3/4 cups arrowroot/tapioca starch
3/4 cups dried dates (remember to check ingredients if you are using chopped fruit of any kind)
2 tsp cinnamon
1/2 tsp ginger
1 tsp bi-carb (baking soda)
2 Tbs apple cider vinegar
1/4 cup water
2 Tbs olive oil (use butter if you love it, or coconut oil if you prefer)
preheat oven to 175degC.
Soak chia seeds in water while preparing the dry mix. I simply put all of the dry ingredients (including the dates) into my old food processor and bash down until the dates are broken into small lovely bits.
Pour dry mixture into a mixing bowl, add eggs, soaked chia seeds, apple cider vinegar and olive oil. Combine everything well until there are no lumps (except the bits of fruit), it will be thickish - don't be tempted to add any more liquid.
I use my trusty tupperware muffin silicon tray to cool these - you can use what ever you have - use cupcake papers and a cupcake baking tray - use a lamington tin and cut them into squares - there are no rules!
Bake for 25 minutes until the hot cross buns are firm to the touch and bounce back when lightly pressed. The top will be lovely and golden in colour. Remove from the oven and turn out onto a cooling rack.
Making the cross
I simply use some coconut butter (desiccated coconut blitz and bashed in my food processor until it splits and then comes back together into a lovely butter).
I didn't pipe it on or anything clever like that - I simply used a tiny teaspoon and blobbed and shaped the cross into what you see in the photo - easy, quick and very delicious.
Of course - you can make the cross with other things like Labna (dripped yoghurt) or even make some royal icing if you don't mind eating icing sugar, water and lemon juice (keeps it nice and white!).
Note: There is no added sugar in this recipe - if you like more sugar - try a cup of dates first. If you prefer a bit sweeter though - a dash of honey will be just right. Or half a banana.