Easy no rise Choc Chip Hot Cross Buns
Rated 5.0 stars by 1 users
Category
Bread
Servings
12
Prep Time
50 minutes
Cook Time
15 minutes
If you aren’t a fan of traditional Hot Cross Buns, need a low FODMAP alternative, or just can’t get enough chocolate chips – then this recipe is for you! These delicious gluten free, low FODMAP buns can be easily made vegan by replacing the egg with 20ml of vinegar. If you don’t want to introduce an extra flavour with a peanut butter cross, you can substitute almond butter or cashew butter which will be more neutral. Eat these fresh or toasted with butter or nut butter. So. Delicious.
Ingredients
-
1 x YOMO Burger Bun mix
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½ cup (76g) tapioca starch
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2 x 5ml tsp (4g) cinnamon
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⅓ cup (60g) YOMO choc chips, or dark chocolate, roughly chopped
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2 x 20ml tbsp (51g) maple syrup + extra for brushing bun tops
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1 egg
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350ml water
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2 x 20ml tbsp (46g) peanut butter
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2 x 20ml tbsp (12g) tapioca starch
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1 x 5ml tsp (6g) maple syrup
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1 x 20ml tbsp (20g) water
For the buns:
For the cross:
Directions
Preheat oven to 180 degrees Celsius.
Mix all the ingredients well using a stand mixer or your hands.
Shape dough into 12 round balls.
Flatten balls onto a lined baking tray leaving at least 1cm between each bun and score each bun with a cross.
Place in the oven and set a timer for 45min.
While the buns are baking, mix cross ingredients in a small bowl.
Add a little bit of extra water if the mixture is too thick to pipe.
Remove buns from the oven at 45min and pipe on the crosses.
Put buns back in the oven for another 5 minutes.
Remove buns from the oven and brush with maple syrup.
Let cool for at least 10 min and then enjoy!!
Recipe Note
Recommended serving size for low FODMAP = 1 hot cross bun
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